Margika-Salan (Curried Chicken)

Ingredients

• four ounces of boiling ghee
• four sliced medium-sized onions
• three teaspoonfuls of ground onions
• one teaspoonful of ground turmeric
• one sliced red chilli
• a teaspoonful of whole ginger
• a teaspoonful of poppy seeds
• a teaspoonful of roasted coriander seeds
• a quarter of a teaspoonful of ground garlic
• one teaspoonful and a half of salt
• a cupful of water

Method

1. 1

   Fry onions in ghee, then add spices and fry.

2. 2

   Add chicken pieces and fry until brown.

3. 3

   Add salt and water, simmer until gravy thickens.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 128. The excerpt below is the record exactly as published.

Margika-Salan. (Curried Chicken.) Fry in four ounces of boiling ghee four sliced medium- sized onions ; then fry three teaspoonfuls of ground onions, one teaspoonful of ground turmeric, one sliced red chilli, a teaspoonful of whole ginger, a teaspoonful of poppy seeds, a teaspoonful of roasted coriander seeds, and a quarter of a teaspoonful of ground garlic. When brown lay in the chicken (which you have cut in eight parts), and fry to a nice brown, then add one teaspoonful and a half of salt with a cupful of water

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