I am a hard-core chicken lover. I can have chicken in any form, from any cuisine. One thing that I love probably more than chicken is the Aloo (Potato) used in Bengali chicken curry. However, it’s not only from the bong curry actually I love the use of potato in poultry preparation and that’s why Sali ma Marghi which is a Parshi dish is one of my favourite of the lot.
Sali Boti is a very famous Parsi dish which is prepared with mutton and the poultry version of Sali Boti known as “Sali ma Marghi” which is equally testy. “Sali” means fried strips of potato (mind that the potatoes has to be match stick like).
- Chicken: 1 kg (preferably leg and breast pieces)
- Onion: 4 medium sized (finely chopped) and 1 paste (optional)
- Ginger paste: 1tbsp (half for marination and half required during cooking)
- Garlic Paste: 2 tbsp. (half for marination and half required during cooking)
- Yogurt: 4 tbsp.
- Green chillies: 3-4 paste
- Tomato: 2, Pureed / chopped
- Chilli powder: 1 tsp or as per taste
- Turmeric powder: 1 tsp
- Ground cumin: 1 tsp
- Ground coriander: ½ tsp
- Garam Masala: ½ tsp
- Jaggery: 1 tsp
- Bay Leave: 2
- Mustered Oil : 5 tbsp for cooking
- Vegetable oil: for deep frying potatoes (as per requirement )
- Water: 2 Cup (boiled)
- Black Pepper Powder: 2 tsp
- Salt to taste
- Potatoes: 5 big sized for Sali
Wash chicken pieces thoroughly and marinate with ginger – garlic – onion – green chili paste, yogurt, salt,turmeric powder and one tbsp mustered oil overnight or at least 2-3 hours. However, I prefer to marinate overnight (8 hours).
In a thick button pan hit oil and add bay leave and then add chopped onions and fry till they turn golden or light brown in colour.
Add chopped tomatoes and cook for another 2-3 minutes in medium flame and then add ginger-garlic paste and cook till oil comes from the mixture.
Add all the masalas mentioned including jaggeri and cook for another 5 minutes and add marinated chicken and cook for 10 minutes in low flame.
Add hot water (around 2 cup) and cover the chicken with a lid and cook for around 10 minutes or so.
Cook till the gravy thicken and turns red in colour.
Now it’s time to prepare the main ingredient of the dish “Sali”.
Cut potatoes into match stick like strips. I prefer to use food processor to do so, however you can chop them also. I love to have lots of “Sali” in my Sali ma Marghi but the quantity is absolutely per choice.
Marinate potato strips with salt and black pepper powder and wait for 10 minutes. After that stain water from the potato strips.
Hit vegetable oil in a frying pan and deep fry potatoes till they turn a bit crunchy.
Put the “Sali” over the chicken and serve hot with your choice of Rice or Bread.