Sali murghi

Name: Sali murghi
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2½ tbsp ghee or vegetable oil; 1 8 chicken thighs; 1 1 cinnamon stick; 1 5 green cardamom pods bashed; 1 tsp cumin seeds; 1 2 onions finely chopped; 1 2 green chillies roughly chopped; 1 3 garlic cloves roughly chopped; 5 cm piece ginger roughly chopped; 1 tsp ground coriander; 1 tsp ground garam masala; 1 tsp kashmiri chilli powder; ½ tsp turmeric; 3 medium tomatoes around 300g; 2 tbsp white wine vinegar; 2 tsp jaggery; 150 g dried apricots; ½ small pack coriander chopped; 1 large potato peeled and sliced into matchsticks; 1 vegetable oil for shallow frying

Prep: 20 minsCook: 55 mins

Prep

20 mins

Cook

55 mins

Servings

Difficulty

Medium

Gluten-FreeNut-FreeEgg-Free

(0)

This Kashmiri chicken curry is one of my favorite dishes to make when I want something deeply flavorful but manageable on a weeknight. The beautiful thing about sali murghi is that it comes together in just over an hour, making it perfect for a dinner that feels special without demanding hours in the kitchen. The dried apricots add a lovely sweetness and tartness that balances the warm spices, plus they're packed with fiber and natural energy boosters. What really draws me to this recipe is how simple the ingredient list actually is once you have your spices on hand, and the chicken thighs stay beautifully tender throughout the cooking process. The crispy potato strands on top give it such a wonderful texture contrast that your family will absolutely love.

Ella x

Ingredients

Servings:

2 tbspghee or vegetable oil
18 chicken thighs
11 cinnamon stick
15 green cardamom pods bashed(seeds removed)
1 tspcumin seeds
12 onions finely chopped
12 green chillies roughly chopped
13 garlic cloves roughly chopped
5 cmpiece ginger roughly chopped
1 tspground coriander
1 tspground garam masala
1 tspkashmiri chilli powder
½ tspturmeric
3 mediumtomatoes around 300g(finely chopped (or blitzed)
2 tbspwhite wine vinegar
2 tspjaggery(or soft brown sugar)
150 gdried apricots(use the soft, ready-to-eat type)
½ smallpack coriander chopped
1 largepotato peeled and sliced into matchsticks(see tip below)
1vegetable oil for shallow frying

Detail level

Instructions

1
Melt 1 tbsp of the ghee in a pan and add the chicken, skin-side side down. Once the skin is golden and crisp (around 5 mins), remove from the pan and set aside (you may need to do this in batches). Melt the remaining ghee in the pan, add the cinnamon, cardamom and cumin seeds, and fry until fragrant – around 5 mins. Stir in the onions along with a big pinch of salt and fry for 5 mins until browning in places.
2
Blitz the green chilli with the garlic and ginger, add to the pan and cook for 2 more mins, then stir in the spices and cook for a few mins more, splashing in a little water to prevent the spices from sticking. Tip in the chopped tomatoes.
3
Return the chicken to the pan, coating it with the curry base, then splash in the white wine vinegar followed by the jaggery. Add 100ml water, then cover and simmer for 30 mins. Remove the lid and stir in the apricots and coriander, then cook for 10-15 mins longer, until the gravy reduces.
4
Meanwhile, make the sali. Pat the potato matchsticks dry with kitchen paper. Pour vegetable oil into a small, deep saucepan until it’s a few cm deep, and heat over a medium-high heat. Add a handful of the potato matchsticks at a time and fry for around a minute, until golden and crisp. Remove with a slotted spoon, drain on kitchen paper and season generously. Serve the curry with the sali piled on top.

Recipe Variations

Get AI-powered ingredient substitution suggestions.

Butter bean curry

This butter bean curry is one of my go to weeknight dinners when I want something satisfying but don't have hours to spend cooking. The whole thing comes together in under an hour, and butter beans are incredibly affordable and packed with fiber, keeping you full for ages. I love how versatile it is too, with the warming spices and creamy beans balanced by fresh coriander and a zingy banana and cucumber raita on the side. It's genuinely delicious, feels a bit fancy, but honestly couldn't be simpler.

55 mins

Gluten-FreeVegetarianNut-FreeEgg-Free

Campfire stew

Nothing beats a hearty campfire stew when you're feeding a crowd, and this one's become my go to recipe because it's so straightforward to throw together. The beauty of this dish is that most of the work happens while you're relaxing by the fire, letting everything simmer away for hours. Gammon gives it a wonderfully smoky flavor, while the haricot beans pack in fiber and protein to keep everyone satisfied. It's the kind of rustic, warming meal that tastes even better outdoors, and honestly, it costs very little to make while feeding plenty of people.

3 hrs 40 mins

Gluten-FreeDairy-FreeVegetarianVeganNut-FreeEgg-Free

Bread in four easy steps

Making your own bread doesn't have to be intimidating. This granary loaf comes together in just four straightforward steps, ready to eat in under an hour. Granary flour is packed with whole grains and fiber, which means you're getting real nutritional value with every slice. What I love most is how simple and budget friendly this recipe is. You probably have most of these ingredients in your kitchen already, and the fast action yeast does all the hard work for you. Trust me, once you taste homemade bread warm from the oven, you'll be making this constantly.

50 mins

Gluten-FreeDairy-FreeVegetarianNut-FreeEgg-Free