Author Topic: chicken salli murg  (Read 1159 times)

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Offline dirtycombats

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chicken salli murg
« on: December 09, 2011, 06:24 PM »
8  medium pieces (about 800 grams) of chicken
salt and freshly milled pepper to taste
1  teaspoon(s) red chilli powder
?  teaspoon(s) turmeric powder
1  teaspoon(s) curry powder or hot spice mix (garam masala) powder
1  teaspoon(s) ginger paste
2  teaspoon(s) garlic paste
3  tablespoons oil
2  bay leaves
1  teaspoon(s) cumin seeds
2  onion(s) chopped
2  teaspoon(s) red chilly paste
2  teaspoon(s) coriander powder
3  large tomatoes finely chopped or grated
2  cup(s) deep fried potato straws (salli)
Finely chopped fresh coriander to garnish

Apply the salt, pepper, red chilly powder, turmeric, half the curry powder, ginger and garlic pastes to the chicken pieces. Marinate for about 2 hours.

Heat the oil in a heavy bottomed saucepan. Add the bay leaves and cumin seeds. Fry till the cumin seeds crackle. Add the onions and fry for about 4  minutes or till the onions are golden brown.
Add the red chilly paste, remaining ginger and garlic pastes. Fry for about 2  minutes. Add the coriander powder and the remaining curry powder. Fry for a few seconds.
Add the tomatoes and fry for about 5  minutes or till a thick gravy is formed.
Add the chicken and salt to taste. Mix well. Bring to a boil. Cover and cook on low heat for about 15  minutes or till chicken is well cooked and the gravy is thick.
Garnish with the potato straws (salli) just before serving.

Deep fried potato straws called salli in India are readily available at most Indian stores. Check for fresh stock. They can also be made at home. Shred the potatoes like matchsticks and deep fry till crisp and golden.
Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
Keep some extra amount of hot water ready if more gravy is desired.


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