Sali Chicken

 

An absolute heavenly Parsi dish for all the meat lovers out there

Serves 4-5

Ingredients:

500 gms chicken

2 tsp ginger garlic paste

4 cardamom pods

2’ cinnamon stick

3-4 bay leaves

6-7 cloves/lavang

2 large onions, chopped

4 tomatoes, pureed

1 tsp haldi

2 tsp red chili powder

2 tsp dhana jeeru powder

1 tsp garam masala powder

2 tbsp white vinegar

1.5 tbsp sugar

2 tbsp ghee

2 tbsp Oil

Salt

Chopped coriander for garnishing

Method:

Heat oil and ghee. Add the whole garam masalas and fry for a minute or two.

Add onions to this and fry till golden brown. Add the ginger garlic paste and fry for another minute or two.

Add the tomato puree and fry till the raw smell goes away.

Make sure that the oil surfaces on the surface.

This should take around 8-10 mins. Add the masala powders and mix well.

Now add the chicken and salt and cook till the chicken is tender.

Add a little water if the mixture starts sticking to the bottom of the vessel.

Once cooked, add the vinegar and sugar and let it boil for about 8-10 mins.

Switch of the flame.

Garnish with coriander and Sali.

Serve hot with chapati or naan.