Yeah I am posting the Recipe of the Chicken Sali After a Long time.
Sorry people, I was quite stuck up at work and such like, with shifting and all that.
And yes what you are seeing is crisp fried potatoes.
In the authentic Sali, the pototoes are even smaller. Match Stick thin.
I was too lazy to slice potatoes that thin.
I cooked the chicken, in the usual way we cook Chicken Curry, and then spread the potatoes afterwards. It was very tasty indeed.
One Kilo Chicken, marinade in 1 tsp Jeera powder, 1 tsp Dhania Powder, 1 Tsp Red Chilli and salt to taste. Marinade for 2 hours.
Two large Potatoes, cut into match stick thin slivers.
Fry till golden in a non-stick pan and keep aside.
Heat oil in a Pan or Wok and Fry One large Onion, and fry till golden brown.
Add 3 green chillis sliced in halves.
Add One and half table spoon of freshly ground ginger-garlic paste, and saute for 1 minute.
Add 2-3 Tomatoes, chopped well.
Add the chicken, mix well keep stirring for a few minutes.
Then cover the lid of the pan, and keep that way for 15 minutes in low heat.
Open the lid, you will see that lots of liquid have come out.
Increase heat and cook till gravy thickens.
Now add 1.5 cup of hot water and let shimmer.
Add 1 tsp chicken Masala and 1 tsp black pepper.
Take down after 2-3 minutes.
Spread the potatoes on top... ( Can I call it as garnishing?)