Jardaloo Sali Murghi

Name: Jardaloo Sali Murghi
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2-3 servings
Cuisine: Parsi
Ingredients: 500 grams chicken, cut into pieces; 2 tablespoons oil; 1 large onion, finely sliced; 1 teaspoon ginger-garlic paste; 2 medium tomatoes, chopped; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1/2 teaspoon turmeric powder; 1 teaspoon red chili powder; 100 grams dried apricots (jardaloo), soaked in water; 1 cup water; Salt to taste; 1 tablespoon vinegar; 1 tablespoon sugar; 1 cup potato straws (sali)

Chicken pieces braised in a dark caramelised-onion gravy soured with vinegar and sweetened with soaked dried apricots (jardaloo), served topped with a heap of fine potato straws (sali). The chicken version of sali boti; more accessible on everyday weekdays than the mutton preparation. The Irani apricots soften into the gravy and almost dissolve, giving it a jammy sweetness that is balanced by the vinegar sharpness. One of the dishes that most directly demonstrates the Persian ancestry of Parsi cooking in its use of dried stone fruit in a meat preparation.

Cuisines

Parsi

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 45 min Total: 60 min 2-3 servings

Ingredients

500 grams	chicken, cut into pieces
2 tablespoons	oil
1 large	onion, finely sliced
1 teaspoon	ginger-garlic paste
2 medium	tomatoes, chopped
1 teaspoon	cumin powder
1 teaspoon	coriander powder
1/2 teaspoon	turmeric powder
1 teaspoon	red chili powder
100 grams	dried apricots (jardaloo), soaked in water
1 cup	water
Salt	to taste
1 tablespoon	vinegar
1 tablespoon	sugar
1 cup	potato straws (sali)

Instructions

1 Heat oil in a pan and sauté the onions until they turn golden brown.
2 Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
3 Add chopped tomatoes and cook until they become soft and oil separates.
4 Stir in cumin powder, coriander powder, turmeric powder, and red chili powder.
5 Add the chicken pieces and cook until they are browned on all sides.
6 Add the soaked apricots along with the water they were soaked in.
7 Pour in 1 cup of water, add salt to taste, and bring to a boil.
8 Reduce the heat, cover, and let it simmer for about 20 minutes or until the chicken is cooked through.
9 Stir in vinegar and sugar, adjusting to taste.
10 Cook for another 5 minutes until the flavors meld together.
11 Garnish with potato straws (sali) just before serving.

Tips

For a richer flavor, use ghee instead of oil. Adjust the sweetness by varying the amount of sugar and apricots.