How to make Jardaloo Marghi -
A must at most Parsi weddings, this dish is made exotic with apricots.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Dried Apricots (सूखी खुबानी), Chicken (चिकन)
Cuisine : Parsi
Course : Main Course Chicken
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You can also find more Main Course Chicken recipes like Chicken With Walnuts Chicken Stroganoff Chicken Grilled with Apple and Leek Konkani Chicken and Raw Mango Curry
Jardaloo Marghi Recipe Card
Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Jardaloo Marghi Recipe
Dried Apricots soaked 15-20
Chicken cut into 1/2 cm wide long stripes cut into 8 piece 800 grams
Oil 3 tablespoons
Green cardamoms 5
Cinnamon 1 inch stick
Onions sliced 3 medium
Ginger paste 2 tablespoons
Garlic paste 2 teaspoons
Turmeric powder 1/4 teaspoon
Salt to taste
Tomatoes chopped 2 medium
Red chilli powder 1 1/2 teaspoon
Vinegar 1 tablespoon
Potato salli for garnish
Method
Step 1
Heat oil in a deep non stick pan.
Step 2
Add green cardamoms, cinnamon and onions and saute till fragrant and light golden. Remove seeds from the apricots.
Step 3
Add ginger paste, garlic paste and chicken to the pan and mix well and continue to saute.Add turmeric powder and mix.
Step 4
Add salt and tomatoes and mix well. Add red chilli powder and 1 cup water and mix well.
Step 5
Cover and cook till chicken is almost done. Add apricots and mix. Add vinegar and mix. Cover and cook on low heat for 10 minutes.
Step 6
Serve hot garnished with potato salli.
Nutrition Info
Calories : 2071 Kcal
Carbohydrates : 174.7 gm
Protein : 56.9 gm
Fat : 121.1 gm
Other : Niacin: 126
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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.
