Sali Ma Murg (Indian Chicken With Potato Straws)

Name: Sali Ma Murg (Indian Chicken With Potato Straws)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken breasts, cut to 1-inch cubes; 2 tablespoons vegetable oil; 1 teaspoon cumin seed; 5 curry leaves; 2 onions, chopped; 6 garlic cloves; 12 inch ginger, peeled; 1 teaspoon cinnamon; 1 teaspoon garam masala; ½ teaspoon turmeric; 4 green chilies (I use serrano or jalapeno with seeds, but you can take the seeds out if you don't like your food spi); 1 lb potato, cut into small straws; 1 tablespoon olive oil

Servings: persons

2 lbs chicken breasts, cut to 1-inch cubes
2 tablespoons vegetable oil
1 teaspoon cumin seed
5 curry leaves
2 onions, chopped
6 garlic cloves
12 inch ginger, peeled
1 teaspoon cinnamon
1 teaspoon garam masala
½ teaspoon turmeric
4 green chilies (I use serrano or jalapeno with seeds, but you can take the seeds out if you don't like your food spi)
1 lb potato, cut into small straws
1 tablespoon olive oil

1
Grind in a food processor or pound with a mortar and pestle: garlic, ginger, cinnamon, garam masala, turmeric, green chillis.
2
They should form a paste.
3
Heat oil in a pan.
4
Add cumin seeds and curry leaves and fry until fragrant (1-2 minutes).
5
Add the paste and fry for 1 minute.
6
Add chicken and brown, cooking until ingredients are dry.
7
Add water to cover the chicken, bring to a boil.
8
Simmer, covered, until chicken is almost done.
9
Uncover and simmer until sauce is thickened and chicken is tender.
10
Meanwhile, drizzle the potatoes with the olive oil and oven-roast at 450 for 20-30 minutes.

1054

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs chicken breasts, cut to 1-inch cubes, 2 tablespoons vegetable oil, 1 teaspoon cumin seed, 5 curry leaves, and more.

Yes, Sali Ma Murg (Indian Chicken With Potato Straws) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!