Celebrate Parsi New Year with this flavorful dish
The Parsi New Year or Jamshedi Navroze on August 16 marks the first day of the first month of the calendar followed by the South Asian Parsi community.
“Food is a crucial part of the festival. New year revelries have always revolved around food for the Parsis,” says chef Reetu Uday Kugaji, culinary expert and chef consultant.
Jardaloo salli marghi is a delectable Parsi dish prepared with stewed chicken with apricots and garnished with fried potato straws. “Influenced by the British, this dish is prepared on festive occasions. It features dried apricots soaked in water, which are then stewed with chicken and various aromatic spices,” explains Kugaji.
Recipe for Jardaloo Salli Marghi
Recipe courtesy chef Reetu Uday Kugaji, culinary expert and chef consultant
Preparation Time: 20 minutes
Cooking Time: 45 to 50 minutes
Serves: 4 – 6
Ingredients
Chicken 2.2 pounds
Onions, medium-sized, finely chopped – 3
Ginger paste 2 tsp
Garlic paste 2 tsp
Red chili powder 1 tsp
Turmeric powder ¼ tsp
Cumin powder ¼ tsp
Cinnamon powder 1 inch stick
Black cardamom powder ½ tsp
Cloves powder ½ tsp
White pepper powder ½ tsp
Tomatoes, large, finely chopped -2 or tomato paste ½ cup
Dried apricots (Jardaloo) 6 ounces
Malt vinegar 2 tbsp
Worcestershire sauce ½ tbsp
Jaggery (grated) or sugar ½ tbsp
Salt to taste
Fresh cream 1 ounce
Sunflower oil 2 tbsp
For the Garnish
Coriander leaves, finely chopped 1 tbsp
Garam masala powder ½ tsp
Potatoes, cut into straws 1 large
Sunflower oil to deep fry as required
Steps
Clean, cut and wash chicken (use the curry cut).
Boil apricots in water until they are soft, remove the stone and mash the pulp completely. Set aside.
Peel, wash and cut potatoes into matchstick sized strips. Soak in water to prevent browning.
Heat oil in a pan add the chopped onion.
Sauté until they turn golden brown add the ginger and garlic paste. Cook until the raw aroma disappears. Add the powdered masalas. Now add the chopped tomatoes cook until the oil oozes out.
Add the chicken pieces and cook it for some time. Add the vinegar, Worcestershire sauce, grated jaggery or sugar, mashed apricot, and salt to taste. Cook it for some time. Add very little hot water.
Cook until chicken is tender and done. Just before serving, stir in the cream.
Pat dry the shredded potatoes.
Heat the oil in a deep pan until it is very hot and deep-fry until crisp and golden. Keep them on an absorbent kitchen paper to remove excess oil.
Sprinkle some salt on the fried potato straws to prevent them from becoming soft.
When serving, sprinkle garam masala powder and chopped coriander leaves on the prepared chicken and top it with the fried potato straws (salli).
Chef’s Tips
You can stir-fry the chicken pieces before adding it to the gravy.
Instead of adding chopped onion and tomatoes, you can heat a little oil, add onion, ginger, garlic, powdered spices, and tomatoes, cook and puree the mixture. Then add this back to the pan and follow the rest of the recipe.
