Sali marghi

One of the famous and most basic parsi chicken recipe. Sali is deep fried potato straws. 2-3 days back, saw posts on facebook for Parsi new year and it reminds me of my obscession with parsi cuisine. So much so that I bought a cookbook on parsi cuisine and tried my hands on it for quite a few of the recipes. One of such is this Sali Marghi, this is basically a chicken curry served with fine straws of potatoes know as Sali.




  • Chicken – 1 kg, leg and thigh portion
  • Onion – 1 cup, chopped
  • Ginger paste – 1 tbsp
  • Garlic paste – 2 tsp
  • Tomatoes – 2, large, make puree
  • Green chilli paste – 1 tsp
  • Kashmiri chilli powder – 1 tbsp
  • Garam masala powder – 1 tsp
  • Cumin powder – 1.5 tbsp
  • Salt
  • Turmeric
  • Oil
  • Sali – to top the dish

Add oil in a pan, when it is hot, add chopped onion with a pinch of salt and sugar and fry till golden brown.

Add ginger, garlic and green chilli paste and fry till the raw aroma is gone.

Now add the tomato puree. Cook for 3-4 minutes.

Add kashmiri chilli powder, turmeric and garam masala. Saute till the oil comes out.

Add the chicken pieces. Coat them nicely with the masala and add salt too.

Add the water, cover the vessel and let it simmer for 20 minutes.

Next add the cumin powder. Mix well. Cook till the gravy has thickened and the chicken is cooked.

To prepare the sali, chop the potatoes really fine, soak in water for some time and then remove from water. Deep fry till golden brown.

Before serving top the chicken with a handful of sali.


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