Chicken with potato straws (Sali Ma Murg) recipe
ingredients
1 kg (2.2 lb) Chicken, cut into 8 pieces
2 tbsp (30 ml) 1 fl oz Vegetable oil
1/2 tsp (1 g) Cumin (jeera) seeds
4 - 5 Curry leaves (kadhi patta)
2 Onions, large, chopped
2 tbsp (30 ml) 1 fl oz Vegetable oil
1/2 tsp (1 g) Cumin (jeera) seeds
4 - 5 Curry leaves (kadhi patta)
2 Onions, large, chopped
Grind to a paste:
6 Garlic (lasan) cloves
1 1/2 inch piece Ginger (adrak)
1 1 inch stick Cinnamon (dalchini),
1 tsp (2 g) Garam masala
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
4 Green chillies
500 g (1.1 lb) Potato straws (sali), available in convenience store
1 1/2 inch piece Ginger (adrak)
1 1 inch stick Cinnamon (dalchini),
1 tsp (2 g) Garam masala
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
4 Green chillies
500 g (1.1 lb) Potato straws (sali), available in convenience store
method
1. Heat the oil in a wok (kadhai); add the cumin seeds and curry leaves. When they start spluttering, add the onions and saute until golden.
2. Add the ground paste and saute for a minute.
3. Now, add the chicken and salt; keep stirring until the mixture is completely dry.
4. Add 3 cups water and bring the mixture to the boil. Then simmer, stirring occasionally, until the gravy turns thick and the chicken is tender.
5. Transfer the chicken into a dish and sprinkle the sali over it.
2. Add the ground paste and saute for a minute.
3. Now, add the chicken and salt; keep stirring until the mixture is completely dry.
4. Add 3 cups water and bring the mixture to the boil. Then simmer, stirring occasionally, until the gravy turns thick and the chicken is tender.
5. Transfer the chicken into a dish and sprinkle the sali over it.
serving amount
serves: 6 - 7
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