Marghi nu Khatu Shaak
A beloved Parsi-Gujarati chicken curry that perfectly balances sweet, sour, and spicy notes. Tender chicken and potatoes are simmered in a tangy tamarind and jaggery-infused gravy, creating a truly unique and comforting dish.
For 4 servings
9 steps. 40 minutes total.
- 1
Step 1
- a.Marinate the chicken in a bowl with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt. Set aside for 15-20 minutes.
- 2
Heat oil in a heavy-bottomed pan or kadai over medium heat
- a.Add the whole spices.
- b.Add cumin seeds and let them splutter for about 30 seconds.
- c.Add the bay leaf, cinnamon stick, and cloves. Sauté for another 30 seconds until fragrant.
- 3
Step 3
- a.Add the chopped onions and sauté until they turn soft and golden brown, which should take about 8-10 minutes.
- 4
Add the ginger-garlic paste and slit green chilies
- a.Cook for 1-2 minutes until the raw smell disappears.
- 5
Step 5
- a.Stir in the tomato puree and all the powdered spices: remaining turmeric, red chili powder, coriander powder, and cumin powder, along with the remaining salt. Cook this masala on medium-low heat for 6-8 minutes, until it thickens and oil begins to separate at the edges.
- 6
Add the marinated chicken pieces to the pan
- a.Sauté on medium-high heat for 5-7 minutes, turning the pieces to sear them on all sides.
- 7
Add the cubed potatoes and 2 cups of hot water
- a.Stir well, bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
- 8
Step 8
- a.Once the chicken and potatoes are cooked, stir in the tamarind pulp and grated jaggery. Mix well and let the curry simmer for another 5 minutes, allowing the flavors to meld together.
- 9
Finally, sprinkle the garam masala over the curry and give it a final stir
- a.Garnish with chopped coriander leaves. Serve hot with rotis or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to this dish is the balance of sweet and sour. Adjust the jaggery and tamarind to your personal preference.
- 2Searing the chicken before adding water helps to lock in the juices and adds a deeper flavor to the curry.
- 3Using hot water for the gravy helps maintain the cooking temperature and ensures the chicken stays tender.
- 4For a richer flavor, you can marinate the chicken for a longer period, up to 2 hours in the refrigerator.
- 5This curry tastes even better the next day as the flavors have more time to develop. Store in an airtight container in the fridge for up to 2 days.
Adapt it for your goals.
Vegetarian
Replace the chicken with 250g of paneer cubes or 2 cups of boiled chickpeas. Add the paneer or chickpeas in the last 10 minutes of cooking.
quickQuick
Use a pressure cooker to make this dish faster. After searing the chicken, add potatoes and water, and pressure cook for 2-3 whistles. Release pressure, then add tamarind and jaggery.
healthyHealthy
Use boneless, skinless chicken breast instead of bone-in chicken and reduce the amount of oil to 1.5 tbsp.
diabetic friendlyDiabetic friendly
Omit the potatoes and replace the jaggery with a sugar substitute suitable for cooking.