| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 large potato cut into thin strips and soakedsalt water
- 500 grams Licious Chicken Curry Cut
- 1 tbsp ginger garlic paste
- 2 large onions
- 2 large tomatoes
- 3 green chillies
- 2 tbsp Coriander
- 1 tsp chilli powder
- 2 tsp garam masala
- 2 green cardamom pods
- 2 Bay leaves
- 3 whole star anise
- 2 tbsp jaggery powder
- 6 tbsp refined oil
- 1 ½ tbsp salt or as per taste
Ingredients
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Instructions
- Drain and dry the potato sticks and deep fry them until golden and crispy. Set aside.
- Marinate the chicken with ginger/garlic paste. Keep it aside for some time.
- Take a kadai or a pressure cooker. Add oil and heat it over medium flame.
- Once the oil heats, add onions. Allow the onion to soften over a medium flame.
- Once the onions have softened, add the bay leaf and star anise.
- Also, add tomatoes, chopped green chilli and crushed green cardamom.
- Stir and cook over low flame till the tomatoes soften.
- Add chilli powder and garam masala.
- Let it cook for 3-4 minutes. Then add in the jaggery and chicken. Allow the chicken to caramelise.
- Add 3 teacups of water and allow it to simmer for at least 15-20 minutes, or pressure cook it for 3-4 whistles.
- Remove the curry to a flat dish. Add some chopped coriander. Also, don't forget to top it up with crispy potatoes or Salli.
Recipe Notes
If this chicken Parsi recipe makes your mouth water, it's time to surprise your friends and family this Parsi New Year. Share your version of Salli Nu Chicken with us on Instagram using #MadeWithLicious. We are waiting!