SALI MURGHI

Student selected for the Chef of the day is Mr.CHANDRAKANTH  ( DFPCA) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to learn the art of cooking.

Ingredients :

• 1 KG Chicken curry cut
• 150 gms Onion
• 30 gms Ginger Garlic paste
• 200 gms Curd   
• 4 nos Green chilies, made it into paste
• 150 gms Tomatoes, made into puree
• 25 gms Red chilli powder
• 20 gms Turmeric powder
• 20 gms Cumin Powder
• 15 gms Coriander Powder
• 05 gms Garam Masala
• 10 gms Jaggery
• 25 ml Vinegar
• 30 ml Vegetable oil
• 20 gms Black Pepper Powder
• 3 nos Bay Leaves
• 2 inches Cinnamon Stick
• 3 nos Black Cardamom
• 5 nos Green Cardamom
• Salt to taste

For Paste

• 45 gms Onions            
• 15 gms Red chillies
• 10 gms Ginger
• 10 gms Garlic
• 100 ml Water

To make Sali:

• 5 nos Potatoes large
• 5 gms Salt
• 1 lit Vegetable Oil, for Deep Frying

METHOD :

1. Wash chicken pieces thoroughly and marinade with ginger garlic paste, onion paste, green chilli paste, curd, salt, turmeric powder at least for 2-3 hours.
2. In a thick bottomed pan heat oil and temper the oil with bay leaves, Cinnamon, Green and black cardamom.
3. Add chopped onions and fry till they turn golden or light brown in colour.
4. Add ginger-garlic paste and cook for another 2-3 minutes in medium flame and then add chopped/ pureed tomatoes and cook till oil comes from the mixture.
5. Now add Cumin Powder, Coriander Powder, Turmeric Powder and jaggery and cook for another 5 minutes.
6. Add Vinegar and Jaggery and mix thoroughly.
7. Now add marinated Chicken Pieces and cook for 10 minutes in low flame.
8. Add hot water (around 2 cups) and cover the chicken with a lid and cook for around 20 minutes or so.
9. Adjust Salt according to taste.
10. Cook till the gravy thickened and turns red in colour.

Sali:

1. Cut potatoes into matchstick-like strips.
2. Take Potato strips in a bowl and soak that in water along with 1 tablespoon Salt for 15 minutes.
3. Heat Oil in a pan for deep frying the potatoes.
4. Once the oil is heated sufficiently, start frying the potatoes in small batches.
5. Keep the flame on the lower side and fry the potatoes until those turn crisp and golden brown in colour.
6. Strain fried potatoes from the oil and fry rest of the potatoes.

Finishing Sali Ma Marghi:

1. Add ⅔ of the fried potatoes to the finished chicken curry and give it a light mix.
2. Top the curry with rest of the fried potatoes and serve hot with your choice of Bread or Rice.