Salli Murghi

Hey people, I am here after such a long time due to lots of events lined at my college. So, i worked for those events in the kitchen and enjoyed it. I think you might have missed me but I am back.

Now sit back and enjoy the traditional aunthentic Parsi delicacies at one click,

Parsi, also spelled Parsee, member of a group of followers in India of the Iranian prophet Zoroaster. The Parsis, whose name means "Persians", are descended from Persian Zoroastrians who emigrated to India to avoid religious persecution by the Muslims. They live chiefly in Mumbai and in a few towns and villages mostly to the South of Mumbai, but also a few minorities near by in Karachi (Pakistan) and Bangalore (Karnataka, India). 

STANDARD RECIPE CARD
Dish Name		SALLI MURGHI
Recipe Category		PARSI
Qty	Unit	Description
0.5	KG	Boneless chicken
0.1	KG	Onions, sliced
0.001	KG	Green chilli, sliced
0.002	KG	Crushed garlic
0.03	KG	Ginger
0.002	KG	Turmeric
0.002	KG	Red chilli powder
0.002	KG	Cumin powder
0.002	KG	Cinnamon powder
0.001	KG	White pepper
0.15	KG	Tomatoes, quartered
0.03	LT	Oil
0.06	LT	Water
0.01	KG	Salt
0.002	KG	Sugar
0.03	KG	Apricots, halved (optional)
0.002	KG	Garam masala
0.05	LT	Cream
0.03	KG	Chopped corriander leaves
		Potato Straws
1	KG	Potatoes, peeled and finely shredded
0.01	KG	Salt
	LT	Oil for deep-frying

Method:-

Heat the oil in a kadhai and stir-fry the onions until golden brown.

Add the chilli, garlic, ginger, turmeric, red chilli powder, pepper, cumin and cinnamon and continue to stir-fry for 3 to 4 minutes.

Add the tomatoes and cook for about 5 minutes until the tomatoes turn pulpy. Place them into a blender or food processor, add water and blend to a smooth paste. Set them aside.

Stir-fry the chicken in a wok for 5 minutes. Then add the onion-tomato paste, salt, sugar and enough water to cover the chicken. Simmer the chicken uncovered for about 5 minutes until the oil begins to separate from the gravy. Then add the dried apricots and cook for 5 to 10 minutes until the chicken is tender. Stir in the cream before serving. When the curry is ready, prepare the potato straws. Dry the shredded potatoes, heat the oil in a wok until it is very hot, and deep-fry the shredded potatoes until crisp and golden. Drain and sprinkle the potato straws with salt just before serving it, to prevent them from becoming soft. When serving, sprinkle garam masala and coriander leaves on the curry, and top it with the potato straws (salli).