This Parsi style marinated chicken (or Atheli Chicken as we call it) is great for mid-week sandwich stuffings or to mix in with salads. Or serve it with roast vegetables and make a main for a fancy week night meal.
Grantroad’s cozy little Parsi shop, PAC is one of the things I miss most about Mumbai. Especially their Chicken Puff. Here’s my tribute to PAC with a home style version of Parsi Chicken Puff that’s more creamier and meatier.
The traditional Parsi cannot comprehend the idea of the salad which is not completely encased in Mayonnaise. If there’s no mayonnaise, it’s not a salad. Here’s the classic Parsi style Chicken & Pineapple Salad inspired by my chat with Kurush Dalal in the first episode of my new podcast, Not Just Dhansak
After seeing at least a thousand videos of bacon wrapped chicken on Tasty and other videos, it was time to make a Parsi edition. Here’s the Bacon wrapped Atheli Marghi cooked the same way but with Parsi spices.
A twist on the original sweet Parsi Chapat (the poorer cousin of the French crepe), this Chapat comes stuffed with tender chicken and cheese and makes for the perfect indulgent Sunday breakfast.
A good ol’ Pars-Mex Quesadilla, this dish is a leftover makeover that is easy enough for week nights and tasty enough for even your pickiest eaters.
Parsis love eating offal and chicken liver is a hot favourite. Here’s a story about Khari Kaleji, a mixed marriage and three ways of serving this Parsi breakfast classic.
Nothing spells festivity like adding dried fruits or nuts to your food and this Apricot & Cherry Chicken is an easy to make chicken dish that is great for special occasions.
A Parsi dish that was originally stolen from the Mangloreans, this Chicken Bafat is deliciously spicy and sour and is a must have in your Parsi cooking repertoire.
Parsis love their ‘Choi-Fudna’ and they love their chicken so here’s a funky combo of Choi-Fudna Chicken Wings to jazz up a Saturday night TV dinner or to impress those guests.