Jardaloo Sali Marghi | Parsi Wedding Special Jardaloo Sali boti Chicken | Apricot Chicken |

This is a speciality at every Parsi wedding and Navjote. Its the Sali Boti Cicken made with dried Apricots The addition of Apricots to this dish give it a lovely sweet and tangy flavor For the Sali ( Potato Crispies) you can use store bought or make your own The link below should guide you on how to make your sali at home    • How to make Sali ( Potato Sticks) Used in ...   Ingredients 1 kg chicken 5 tablespoons dark vinegar 150 gms dried apricots (Jardaloo) 5 table spoons oil 6 green cardamons 1 inch stick of cinnamon 6 cloves 2 large onions chopped 2 large tomatoes chopped 2 tea spoons ginger garlic paste 2 tea spoons kashmiri chilli powder 1/2 tea spoon turmeric powder 1 and 1/2 tea spoon salt 1 tea spoon garam masala powder 1 cup Sali ( Store bought or home made ) Method In a small bowl add the deseeded dried apricots, vinegar and 3 tablespoons water. Mix everything Microwave for 30 seconds and keep aside Place a large pot on Medium high heat Add 6 tablespoons oil Add green cardamon, cinnamon and cloves. Add 2 large chopped onions and fry until golden brown. Add 2 large chopped tomatoes and cook for 2 minutes. Add 2 teaspoons ginger garlic paste and cook for 2 minutes Add 2 tea spoons kashmiri chilli powder, 1/2 tea spoon turmeric powder, 1 and 1/2 tea spoon salt and cook for 2 minutes Add the Chicken and cook further for 4 to 5 minutes coating the chicken in all the masalas. Add 1 cup water, stir everything well and bring to a boil Cover and cook the chicken for 10 minutes on medium heat Open and add the soaked dried apricots and stir Cover and cook for 5 minutes on low Open and stir and add 1 tea spoon garam masala powder and give it a final stir. The gravy should be thick and oil should leave the sides Remove from heat and serve after 10 minutes Top with Sali before eating