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SALI MURGHI

Introduction

This dish, Sali Murghi, is a rich and flavorful chicken preparation that beautifully balances tangy, spicy, and slightly sweet notes. Tender marinated chicken is cooked in a robust gravy infused with aromatic spices, finished with crispy potato straws (sali) for texture and indulgence. It is a classic comfort dish, perfect for festive meals or gourmet dining experiences.

Ingredients

For Chicken Curry

  • 1 kg – Chicken (curry cut)
  • 150 gms – Onion (chopped)
  • 30 gms – Ginger garlic paste
  • 200 gms – Curd
  • 4 nos – Green chilies (paste)
  • 150 gms – Tomatoes (pureed)
  • 25 gms – Red chilli powder
  • 20 gms – Turmeric powder
  • 20 gms – Cumin powder
  • 15 gms – Coriander powder
  • 5 gms – Garam masala
  • 10 gms – Jaggery
  • 25 ml – Vinegar
  • 30 ml – Vegetable oil
  • 20 gms – Black pepper powder
  • 3 nos – Bay leaves
  • 2-inch – Cinnamon stick
  • 3 nos – Black cardamom
  • 5 nos – Green cardamom
  • Salt to taste

For Paste

  • 45 gms – Onion
  • 15 gms – Red chilies
  • 10 gms – Ginger
  • 10 gms – Garlic
  • 100 ml – Water

For Sali (Crispy Potatoes)

  • 5 nos – Large potatoes
  • 5 gms – Salt
  • 1 litre – Vegetable oil (for deep frying)

Method

Preparation

  1. Wash chicken thoroughly.
  2. Marinate with ginger garlic paste, onion paste, green chilli paste, curd, salt, and turmeric powder.
  3. Rest for 2–3 hours for best flavor absorption.
  4. Cooking Method
  5. Heat oil in a thick-bottomed pan.
  6. Add bay leaves, cinnamon, green and black cardamom; sauté until aromatic.
  7. Add chopped onions and fry until golden brown.
  8. Add ginger-garlic paste and cook for 2–3 minutes.
  9. Add tomato puree and cook until oil separates.
  10. Add cumin, coriander, turmeric powder, and jaggery; cook for 5 minutes.
  11. Add vinegar and mix well.
  12. Add marinated chicken and cook on low flame for 10 minutes.
  13. Add about 2 cups of hot water, cover, and cook for 20 minutes.
  14. Adjust salt and cook until gravy thickens and turns rich red.
  15. Sali Preparation
  16. Cut potatoes into thin matchstick strips.
  17. Soak in salted water for 15 minutes.
  18. Heat oil and fry potatoes in small batches on low flame.
  19. Fry until crisp and golden brown.
  20. Drain and keep aside.
  21. Final Assembly (Sali Ma Marghi)
  22. Mix ⅔ of fried potatoes into the chicken curry.
  23. Garnish with the remaining crispy potatoes on top.
  24. Chef’s Tips
  25. Marinate chicken longer for deeper flavor.
  26. Cook onions slowly to achieve perfect caramelization.
  27. Maintain low flame while cooking to keep chicken tender.
  28. Fry potatoes in batches to ensure crispiness.
  29. Balance tanginess and sweetness with vinegar and jaggery carefully.
  30. Serving Suggestions
  31. Serve hot with naan, roti, or steamed rice.
  32. Garnish with fresh coriander for added freshness.
  33. Pair with a light salad or raita for a complete meal.
  34. Chef of the Day – Congratulations Mr. Chandrakanth (DFPCA)
  35. The Indian Institute of Hotel Management and Culinary Arts proudly recognizes Mr. Chandrakanth as the Chef of the Day. A talented and dedicated student, he consistently strives to master the art of cooking. His passion, discipline, and creativity are clearly reflected in this delicious and well-executed dish.
  36. Join IIHMCA
  37. Inspired by Chef Chandrakanth’s journey?Join IIHMCA and step into the world of professional culinary arts. Gain hands-on experience, refine your skills, and showcase your talent on a prestigious platform. Your culinary dream starts here!