Chicken with Potato Straws (Sali ma Murg) is a Parsi dish I first ate at a friend’s wedding years ago. The combination of crispy potato straws piled over tender chicken seemed almost too simple to be that good, but the texture difference kept me reaching for more. I started making it at home because my family liked the way the potatoes turned slightly soft in the gravy while staying crisp on top.
The ginger-garlic paste is strong here, more than you might expect, and the onions need to go dark brown to balance that sharpness. It is not a quick weeknight meal, but it is the kind of dish I make when I want something that feels special without being fussy.
About the Recipe
This recipe uses ingredients you can find at any grocery store. The chicken simmers for about thirty to forty minutes, and the potato straws take another twenty minutes if you prep them while the chicken cooks. I make this when I have people over because it looks more impressive than the effort suggests.
The potatoes can be fried a day ahead and stored in an airtight container, which means you only need to cook the chicken on the day you serve. The gravy is not heavy, so it works well with plain rice or rotis on the side.
Why you will love this recipe
The crispy potato straws turn into two textures depending on where they land. The ones that sit in the gravy soften and soak up the spiced sauce, while the ones on top stay crunchy. That layered texture makes the dish feel more complex than it actually is. The ginger-garlic paste and dark brown onions create a sharp, savory base that is not mild but also not overly hot.
Because the potatoes are fried separately, you can control how much crunch you want by adding them just before serving or letting them sit in the gravy for a few minutes. It is one of those dishes where the method matters more than fancy ingredients.
Chicken with Potato Straws Sali ma Murg
Cooking Tips
The onions need to go darker than you think. If they are still light brown, they will taste raw and sweet instead of savory. The potato straws will stick together if you add too many at once to the oil, so fry them in small batches and resist stirring until they float. If the ginger-garlic paste starts to stick to the bottom of the pan, add a tablespoon of water and scrape it up before it burns.
That burnt taste will carry through the whole dish. The chicken releases some liquid as it cooks, so do not add too much water at the start or the gravy will turn thin and watery.
Top Tips
- Soak the potato straws in salted water for at least an hour so they stay crisp when fried and do not turn brown.
- Fry the onions on medium heat until they are deep brown, almost mahogany. This takes about twelve to fifteen minutes.
- Use a slotted spoon to remove the potato straws from the oil as soon as they turn golden. They will darken a bit more after you take them out.
- If the gravy looks too dry near the end of cooking, add a few tablespoons of warm water and let it simmer for another five minutes.
- Add the potato straws just before serving so they stay as crisp as possible, especially the ones on top.
Serving and Storing Suggestions
This recipe serves four to six people depending on how much rice or bread you serve alongside. Prep time is about twenty minutes, and cooking takes another hour to an hour and fifteen minutes. Serve the chicken hot with the potato straws piled on top and plain basmati rice or rotis on the side. Leftovers keep in the fridge for up to three days, but store the potato straws separately or they will turn soggy.
Reheat the chicken gently on the stove with a splash of water to loosen the gravy. Fry a fresh batch of potato straws if you want that crisp texture back.
Similar Recipes
- Dhansak
- Chicken Curry with Fried Onions
- Keema with Salli
- Parsi Brown Rice
- Chicken Korma
Nutrient Benefits
Chicken provides lean protein and helps keep you full longer. Ginger and garlic both support digestion and add a warming quality to the dish. Potatoes offer potassium and some fiber, especially if you leave the skins on during prep, though most recipes peel them. The onions add antioxidants and a bit of natural sweetness once they caramelize.
Because the chicken is skinned, the dish is lower in saturated fat than many other curry recipes. Frying the potatoes does add extra oil, so if you want to cut down on fat, you can bake the potato straws instead, though they will not be as crisp.
Chicken with Potato Straws (Sali ma Murg)
Ingredients
- 1 1/4 kg Chicken (skinned and cut ino 8 pieces)
- 2 Onion (medium, finely sliced)
- 2 inch Cinnamon Stick
- 1 1/4 tsp Salt
- 3 tbsp Vegetable Oil
For the Potato Straws:
- 4 Potatoes (medium)
- 2 tsp Salt
- Vegetable Oil for frying
Grind to a paste:
- 6 cloves Garlic
- 3/4 inch Fresh Ginger Root
Instructions
- To make potato straws, Peel potatoes and cut into round wafer thin slices. Place several slices one on top of another and cut through into very thin strips or straws.
- Place potato straws in a pan, just cover with water, add salt and keep for at least 1 hour.
- In a kadai, pour oil and heat.
- Drain water from potato straws and add some straws to the hot oil. Do not stir till potato straws reach the surface of oil.
- Allow to become golden coloured then remove and fry more potato straws. Repeat till all are fried.
- Heat oil in a pan and fry onion in it till dark brown. Remove excess oil.
- Add garlic-ginger paste and blend well.
- Cook 2 minutes and add a little water if paste sticks to bottom of pan.
- Add pieces of chicken and brown nicely, then add cinnamon stick, 1 cup warm water and salt and simmer, covered, till chicken is cooked.
- To serve, place pieces of chicken and gravy in serving dish and sprinkle potato straws over them.
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Frequently Asked Questions
Can I use chicken thighs instead of a whole cut-up chicken?
Yes, thighs work well and stay tender. Use bone-in thighs for more flavor or boneless if you want faster cooking. Boneless thighs will be done in about twenty to twenty-five minutes instead of thirty-five to forty.
My potato straws turned soggy after frying. What went wrong?
They were either not drained well enough after soaking or the oil was not hot enough. Make sure the oil is shimmering before you add the potatoes, and drain them on paper towels right after frying. Store them in an open container, not a sealed one, until you are ready to use them.
Can I make the chicken a day ahead and reheat it?
Yes, the chicken tastes even better the next day after the flavors settle. Reheat it gently on the stove with a few tablespoons of water. Do not add the potato straws until just before serving or they will lose their crunch.
The gravy is too thin. How do I thicken it?
Simmer it uncovered for another ten minutes to reduce the liquid. If you are in a hurry, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the gravy, then cook for two more minutes.
Can I skip soaking the potato straws?
Soaking removes extra starch and helps them fry up crispier. If you skip it, the straws will brown unevenly and may stick together more in the oil.
1 comment
wow veary teasty