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Jardaloo Murghi ma Salli

A Parsi-inspired dish: Chicken cooked with apricots and tomatoes come together in a rich tangy and mildly sweet sauce
Course Main
Cuisine Parsi
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 -6
Author Shinta


  • 800 gms chicken on the bone I used chicken thigh and legs
  • 1 cup dried and pitted apricots
  • 2 tablespoons oil
  • 5 whole green cardamom
  • 1 tsp cinnamon powder
  • 2 large onions sliced
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 large tomato chopped (or substitute with 3/4 cup tomato puree)
  • 1 tsp mild red chili powder or substitute with paprika powder
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1/ cup grated jaggery unrefined cane sugar or substitute with 1 tsp sugar
  • 1 tablespoon
  • 2 tablespoons apple cider vinegar
  • For the potato salli:
  • 2 medium sized potatoes
  • Oil for deep-frying


  • Soak the apricots in a cup of hot water to soften them
  • Heat the oil in a non stick pan. Add the green cardamoms saute till fragrant.
  • Add the onions and sauté for two minutes.
  • Add the garlic paste and ginger paste and continue to saute.
  • Add the tomatoes (or puree) and cook for a further 2 minutes.
  • Add the red chilli powder (or paprika powder), turmeric powder, cinnamon powder and cook on low heat for a minute more.
  • Add the chicken and one cup of water. Mix and add the jaggery (or sugar)
  • Cover and cook until the chicken is almost done. Add the apricots and simmer for two minutes.
  • Add the vinegar and simmer for a further 5-7 minutes or till the chicken is completely cooked.
  • To make the salli:
  • Peel and cut the potatoes into very fine julienne strips. Deep fry these in vegetable oil until crispy.
  • To serve, plate the chicken in a bowl and top with the salli.


Jaggery is an unrefined traditional cane sugar that is popular in Indian cuisine. In Switzerland, it is available at local Indian and Sri-Lankan stores and can also be ordered online from www.swissrasoi.com