How to make Salli Jardaloo Ni Murgi -
Chicken cooked with apricots and garnish with potato straws .
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Apricots (खुबानी)
Cuisine : Parsi
Course : Main Course Chicken
For more recipes related to Salli Jardaloo Ni Murgi checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Thai Chicken Mango Curry-Cook Smart Butter Chicken with No Butter Braised Chicken with Walnuts Sri Lankan Chicken Curry
Salli Jardaloo Ni Murgi Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Salli Jardaloo Ni Murgi Recipe
Chicken 1 kilogram
Apricots dreid and stoned 150 grams
Oil 4 tablespoons
Cinnamon 1 inch stick
Green cardamoms 5
Onions sliced 3/4 medium
Ginger chopped 2 inch piece
Garlic chopped 5-6
Tomatoes chopped 2 medium
Salt to taste
Malt vinegar 2 tablespoons
Sugar 1 tablespoon
Potatoes 2 medium
Oil to deep fry
Method
Step 1
Wash and cut chicken into 8 pieces. Take apricots in a pan, cover it up with water and bring it to boil. Simmer till the time apricots are tender. Remove and leave them in the same water.
Step 2
Heats oil in a pan and add cinnamon and green cardamoms. When it starts to crackle add sliced onions to it. Sauté till light brown in colour. Add ginger and garlic and sauté for a minute. Add the chopped tomatoes and cook on a medium heat for 2-3 minutes. Add the chicken and stir-fry for few minutes. Add a little water and salt and bring to a boil.
Step 3
Simmer for 10 -15 minutes or till the time the chicken is cooked. Add vinegar and sugar. Cook for another 5 minutes. Add apricots with juice and leave it aside for sometime. To make the potatoes straws, grate the potatoes in a bowl of salted water. Leave it in water for sometime. Heat oil in a kadhai. Take the potatoes straws out of water and dry them on kitchen paper. Deep fry till golden in colour and crisp. Remove on an absorbent paper.
Step 4
Heat the chicken and serve garnished with potato straws.
Nutrition Info
Calories : 2754 Kcal
Carbohydrates : 189.7 gm
Protein : 267.8 gm
Fat : 102.8 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
