Sali Ma Marghi ( Chicken With Potato Shoestring )
|Fine potato shoestrings||450 Gram|
|Ginger garlic paste||1 Tablespoon|
|Coriander||1⁄2 Cup (8 tbs)|
|Chili powder||2 Teaspoon|
|Garam masala||2 Teaspoon|
|Crushed green cardamoms||3|
|Poppy seeds||1 Teaspoon|
|Peanut refined oil||3⁄4 Cup (12 tbs)|
1. Wash the four chicken breasts and four leg pieces and cut each into two. You will now have 16 pieces of chicken. Wash once again, marinate in the ginger-garlic paste, add salt to taste and set aside.
2. Place the onions and oil in a strong, thick bottomed vessel. Allow the onion to soften over a medium flame. Add the bay leaves and star anise. When the onions turn golden add the green chillies and tomatoes and the crushed cardamoms. Stir and cook over a low flame till tomatoes soften. Then add the chilli powder and garam masala. Cook for 4 minutes add the chicken and the poppy seeds. Stir and allow the chicken to cook in its own juice for 10 minutes. Cover. Add three teacups of water and allow to simmer for 20 minutes till tender.
3. Remove onto a flat dish and sprinkle with the chopped coriander and potato shoestrings.