Chicken Salli Recipe- Kashmiri Chili & Potato Straw Curry

Last Updated on 4 months by Neha Deshmukh

Chicken Salli Recipe – Kashmiri Chili & Potato Straw Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s a little bit different, a little bit special. This Chicken Salli is exactly that. It’s a Parsi-inspired dish – a beautiful blend of sweet, spicy, and tangy flavors, topped with crispy potato straws (the ‘salli’!). I first stumbled upon this when visiting a friend in Mumbai, and I’ve been hooked ever since. It’s become a bit of a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your everyday chicken curry. The Kashmiri chili powder gives it a gorgeous color and a lovely, mild heat. The salli adds an incredible textural contrast – that crunch is just chef’s kiss. Plus, it’s surprisingly easy to make, even though it feels fancy! It’s perfect for a weekend dinner party or when you just want to treat yourself to something a little extra special.

Ingredients

Here’s what you’ll need to make this delicious Chicken Salli:

• 1.5 lb chicken cubes
• 2 tablespoons white vinegar
• 0.25 cup yogurt
• 2 tablespoons salt (plus extra for potatoes)
• 1 tablespoon cumin powder
• 0.5 tablespoon coriander powder
• 2 tablespoons Kashmiri red chili powder
• 1 teaspoon turmeric powder
• 1 tablespoon dried fenugreek leaves
• 2 tablespoons oil
• 1 cinnamon stick
• 3 green cardamoms
• 4 cloves
• 2 bay leaves
• 1 tablespoon sugar
• 3 garlic cloves
• 1 inch fresh ginger
• 1 large red onion
• 1 cup tomato puree
• 1 tablespoon cinnamon powder
• 0.5 teaspoon freshly grated nutmeg
• 2 medium potatoes

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing.

• Kashmiri Red Chili Powder: Don’t skip this! It’s what gives the curry its beautiful red color and a mild, fruity heat. It’s different from regular chili powder – it’s more about color and flavor than intense spice.
• Dried Fenugreek Leaves (Kasuri Methi): These add a unique, slightly bitter flavor that’s essential to the dish. You can find them at most Indian grocery stores. A little goes a long way!
• Potatoes for Salli: This is important! You want a potato that fries up nice and crispy. I prefer using Yukon Gold or Maris Piper – they hold their shape well. Avoid waxy potatoes, as they won’t get crispy enough.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken cubes with vinegar, yogurt, salt, turmeric powder, cumin powder, coriander powder, Kashmiri red chili powder, and dried fenugreek leaves. Give it a good mix, cover, and let it sit for at least 4 hours, or even better, overnight in the fridge. The longer it marinates, the more flavorful it will be!
2. Now, let’s make the salli. Peel the potatoes and slice them into thin matchsticks. Soak them in salted water for about 30 minutes – this helps remove some of the starch and makes them extra crispy. After soaking, drain the potatoes and pat them completely dry with paper towels. This is crucial for getting them crispy!
3. Heat the oil in a large, heavy-bottomed pan over medium-high heat. Add the sugar, crushed garlic cloves, and grated ginger. Cook for about a minute, until fragrant.
4. Add the sliced red onion and the remaining salt. Sauté until the onions are golden brown and caramelized – this will take about 5-7 minutes. Patience is key here!
5. Add the marinated chicken to the pan and sear for about 5 minutes, until it’s browned on all sides.
6. Stir in the tomato puree, cinnamon powder, and freshly grated nutmeg. Cook for another 5 minutes, stirring occasionally.
7. Pour in 1.5 cups of water, bring to a simmer, then cover the pan and cook for about 20 minutes, or until the chicken is tender and cooked through.
8. While the chicken is simmering, heat more oil in a separate pan for frying the potatoes. Deep-fry the potato matchsticks in batches until they’re golden brown and crispy. Drain them on paper towels and sprinkle with a little salt.
9. Serve the chicken curry topped generously with the crispy salli, a squeeze of fresh lemon juice, and some chopped fresh herbs (cilantro or coriander work beautifully!).

Expert Tips

• Don’t overcrowd the pan when frying the potatoes – fry them in batches to ensure they get crispy.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) to the curry towards the end of cooking.

Variations

• Spice Level Adjustment: If you like things spicier, add a pinch of cayenne pepper or a finely chopped green chili to the marinade.
• Regional Variations: This recipe has roots in Parsi cuisine, but you’ll find similar dishes in Bombay (Mumbai) too. Some versions include a touch of vinegar towards the end for extra tang.
• Gluten-Free Option: This recipe is naturally gluten-free! Just double-check that your tomato puree doesn’t contain any hidden gluten ingredients.

Serving Suggestions

This Chicken Salli is fantastic served with:

• Steamed basmati rice
• Warm naan bread (perfect for soaking up all that delicious sauce!)
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The salli will lose its crispness over time, so it’s best to store it separately and add it just before serving.

FAQs

What is Salli and why is it important in this dish?

Salli are crispy potato straws that add a wonderful textural contrast to the rich and flavorful curry. They’re a key component of this dish and really elevate the whole experience!

Can I use store-bought potato straws instead of making Salli?

You can, but honestly, homemade salli is so much better! Store-bought ones tend to be stale and don’t have the same satisfying crunch.

What cut of chicken is best for this curry?

I prefer using boneless, skinless chicken thighs – they stay nice and tender during the long simmering time. But chicken breast works too, just be careful not to overcook it.

How can I adjust the sweetness of the curry?

The sugar balances the acidity of the tomatoes and vinegar. If you prefer a less sweet curry, you can reduce the amount of sugar to half a tablespoon or even omit it altogether.

Can this curry be made ahead of time?

Yes! You can make the curry a day or two in advance. Just store it in the refrigerator and reheat it gently on the stovetop. Fry the salli just before serving to keep them crispy.