🇮🇳 Indian

Kitchen-Garden Navi Mumbai Murgh Salli Boti

Name: Kitchen-Garden Navi Mumbai Murgh Salli Boti
Prep time: 16 min
Cook time: 30 min
Total time: 46 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 500 g, curry cut Chicken; 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 2 tbsp Vegetable Oil; 1 tsp Red Chili Powder

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Navi Mumbai cooking — Kitchen-Garden Navi Mumbai Murgh Salli Boti brings a kitchen-garden touch with a classic salli boti finish. About 46 minutes from fridge to table.

Prep 16 min Cook 30 min Serves 6 Medium

Ingredients

Chicken500 g, curry cut
Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Cumin Seeds1 tsp
Coriander Powder1 tsp
Vegetable Oil2 tbsp
Red Chili Powder1 tsp

Optional extras

Curry Leaves1 sprig

Instructions

1
Soak or rinse dals/grains if the dish uses them.
2
Pressure-cook or simmer the base until soft.
3
Prepare a tempering of ghee, cumin, garlic, and chili.
4
Pour tempering over the cooked base.
5
Simmer briefly to marry flavours.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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Watch how it's made

Video: How to make Salli Boti | Tangy-Sweet-Spicy Parsi Salli Boti Recipe | Chef Smita Deo | #smitadeo · on YouTube