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Salli Chicken / Salli Murg


8 medium pieces (about 800 grams) of chicken
salt and freshly milled pepper to taste
1 teaspoon(s) red chilli powder
½ teaspoon(s) turmeric powder
1 teaspoon(s) curry powder or hot spice mix (garam masala) powder
1 teaspoon(s) ginger paste
2 teaspoon(s) garlic paste
3 tablespoons oil
2 bay leaves
1 teaspoon(s) cumin seeds
2 onion(s) chopped
2 teaspoon(s) red chilly paste
2 teaspoon(s) coriander powder
3 large tomatoes finely chopped or grated
2 cup(s) 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.

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