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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
Method
- 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.
- 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.
- 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.
- Heat the chicken and serve garnished with potato straws.
Nutrition Info
Calories | 2754 |
Carbohydrates | 189.7 |
Protein | 267.8 |
Fat | 102.8 |
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