Salli Jardaloo Ni Murgi

Chicken cooked with apricots and garnish with potato straws . This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Chicken, Apricots
Cuisine Parsi
Course Main Course Chicken
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Salli Jardaloo Ni Murgi

  • 1 kilogram Chicken
  • 150 grams Apricots dreid and stoned
  • 4 tablespoons Oil
  • 1 inch stick Cinnamon
  • 5 Green cardamoms
  • 3/4 medium Onions sliced
  • 2 inch piece Ginger chopped
  • 5-6 Garlic chopped
  • 2 medium Tomatoes chopped
  • to taste Salt
  • 2 tablespoons Malt vinegar
  • 1 tablespoon Sugar
  • 2 medium Potatoes
  • to deep fry Oil


  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.
  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.
  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.
  4. Heat the chicken and serve garnished with potato straws.

Nutrition Info

Calories 2754
Carbohydrates 189.7
Protein 267.8
Fat 102.8