Sali Marghi

 

Sali Marghi is a traditional Parsi delicacy commonly served at Parsi weddings which can be made easily with less effort. 

Ingredients (for 3-4 servings) :

• Chicken - 500-600 grams
• Onions -3 
• Whole Garam Masalas -

          Green Cardamom (Chhoti Elaichi) - 5-6

          Clove - 6-7

          Cinamon Stick - 1 stick (3 inches)

• Garlic - 7-8 cloves
• Ginger Paste - 1 Tsp
• Jaggery - 1-3 inch cube
• Sugar - 2 tbsp
• Vinegar - 1 Tbsp
• Tomato Ketchup - 2 Tbsp
• Green Chillies - 1-2
• Salt to taste 
• Oil - 5-6 Tbsp
• Potato Sali for garnishing 
• Dried Apricot (Jardalu) - 6-7
• Fresh Dates - 6-7
• Cumin Seeds - 1 Tsp
• Powdered Spices -

         Kashmiri Chilli Powder - 1/2 Tsp

         Tumeric Powder - 1/2 Tsp

         Garam Masala Powder - 1 Tsp

Method :

• Heat oil in a utensil and add the whole garam masalas to it and fry for 1 minute.
• Add finely chopped garlic , green chillies and cumin seeds to it and let it fry for a minute.
• Add finely chopped onions to it and fry them till they are golden brown.      
• Add the ginger paste and tomato ketchup and fry it for 2-3 minutes.
• Add salt , sugar and the powdered spices and cook it for 5 minutes.
• Remove the seeds from the dried apricot and fresh dates and chop them into tiny pieces.
• Add  them to the mixture and cook them for a minute or two.   
• Add the chicken and mix it thoroughly and cook it on medium flame for 5 minutes.
• Add adequate water to it , bring it to a boil and cook it till the chicken is 90% done.
• Add the jaggery and sugarcane vinegar to it and let it cook till the3 chicken is done.
• When it cools down a bit , garnish it with potato sali.