Served as main course. Non-vegetarian. A Parsi-Indian recipe.

Indian

8 medium pieces of Chicken

Salt and freshly Milled Pepper to taste

1 teaspoon Red Chilli powder

1/2 teaspoon Turmeric powder

1 teaspoon Curry powder or Hot Spice Mix(Garam Masala) powder

1 teaspoon Ginger paste

2 teaspoons Garlic paste

3 Tablespoons Oil

2 Bay Leaves

1 teaspoon Cumin Seeds

2 Onions, chopped

2 teaspoons Red Chilly paste

2 teaspoons Coriander powder

3 large Tomatoes, finely chopped or grated

2 cups deep fried, Potato Straws(Salli)

Finely chopped fresh Coriander to garnish

Apply the salt, pepper, red chilly powder, turmeric, half the curry powder, ginger and garlic pastes to the chicken pieces. Marinate for about 2 hours. Heat the oil in a heavy bottomed saucepan. Add the bay leaves and cumin seeds. Fry till the cumin seeds crackle. Add the onions and fry for about 4 minutes or till the onions are golden brown. Add the red chilly paste, remaining ginger and garlic pastes. Fry for about 2 minutes. Add the coriander powder and the remaining curry powder. Fry for a few seconds. Add the tomatoes and fry for about 5 minutes or till a thick gravy is formed. Add the chicken and salt to taste. Mix well. Bring to a boil. Cover and cook on low heat for about 15 minutes or till chicken is well cooked and the gravy is thick. Garnish with the potato straws (salli) just before serving. Serve hot with Cumin rice, steamed rice or roti.

Preparation time: 12-15 minutes, Cooking time: 25-30 minutes, Serves: 4

Tips:

Deep fried potato straws called salli in India are readily available at most Indian stores. Check for fresh stock. They can also be made at home.

Shred the potatoes like matchsticks and deep fry till crisp and golden.

Boneless chicken can be also used for this recipe.

Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.

Keep some extra amount of hot water ready if more gravy is desired.

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