How to make Salli Jardaloo Ni Murgi -

Chicken cooked with apricots and garnish with potato straws .

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Apricots (खुबानी)

Cuisine : Parsi

Course : Main Course Chicken

Salli Jardaloo Ni Murgi

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


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.

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MasterChef Sanjeev Kapoor

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 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.