Parsi Salli Murgh Recipe – Salli Marghi

  • To begin the preparation of Parsi Salli Murgh, wash and clean chicken nicely under running water and keep aside.

  • Heat oil in a pressure cooker on medium heat, add the bay leaf, cloves, cardamom, cinnamon, allow it to sizzle, next add the chopped onions and saute till they attain a deep brown colour. This will take about 5-7 minutes. 

  • Now add the tomato puree and completely cook, until the mixture comes together. 

  • Now add the dry spice powders- chicken, turmeric powder, garam masala powder, red chilli powder, salt and mix well. 

  • At this stage, add the nutmeg and cardamom powder, add 1 cup of water and close the pressure cooker. 

  • Pressure cook for 2 whistles and turn off the flame. Allow the pressure to release naturally. 

  • Once the pressure has released, open the cooker and transfer the Parsi Salli Murgh into the serving bowl. 

  • Serve with a handful of store bought potato straw known as Salli, hence the name of this dish. 

  • Serve this Parsi Salli Murgh along with Iranian Berry pulao, and finish off with a traditional, Parsi Lagan Nu Custard Recipe.  

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