Salli Murgh. (Parsi Chicken Curry)

Salli Murgh. Spicy Parsi Chicken Curry. This is basically yoghurt base chicken curry and served with fine fried potatoes straws, but this time I have tried with little thicker fried potatoes and saved the thin potato straws recipe for the later... I got this recipe from Vahchef on youtube and it was so easy to cook and the way he was eating my mouth started watering. Without wasting a minutes I cooked this curry and my hubby also loved it. When my hubby finishes his full potion of non-veg dish what I have served him, that means it is worth trying new dishes in non-veg... It is always a good idea to serve different dishes to our loved ones...

Ingredient's.

1/2kg chicken (cut into medium pieces)

1 large onion (finely chopped)

2 whole green chillies

1 cup yoghurt

1tsp red chilly powder, 1/2tsp turmeric

1tsp coriander powder, 1tsp chicken masala

1tsp ginger garlic paste

1/4tsp cumin seeds

1 green cardamom, 2 cloves, 1 cinnamon stick

2 bay leaves

Salt to taste

3tbsp oil.

Ingredient's for Potato Straws.

1 large Potato (peel and cut into thin or thick straws)

Oil for deep frying

Pinch of salt.

Cooking Method.

In a deep frying pan add the oil and deep fry the potato to lite golden brown and set it aside for later use.

In the same frying pan leave 3tbsp of oil and take the rest. When the oil is hot, add cumin, bay leaves, cardamom, cloves and cinnamon, when they start crackling, add chopped onion, whole green chilli and fry to golden brown, add ginger garlic paste, chicken and salt, fry the chicken for 2 to 3 minutes.

In a small mixing bowl add yoghurt, red chilli, turmeric, coriander and chicken masala and blend the nicely. then add into the chicken and give a good mix and cook on a medium flame for another 20 to 25 minutes.

Take out in a serving bowl and garnish with fried potatoes straws.

Serve hot with Roti, Nan or even with Rice.