Parsi Special Chicken Farcha Recipes
PARSI SPECIAL CHICKEN FARCHA
I came across this in a 2001 Indian newspaper while doing Spring Cleaning :) I think it sounds great! If you do try it out, let me know the feedback on this one. Thanks and Cheers!
Provided by Charishma_Ramchanda
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In the grinder, grind together the garlic, ginger, corriander leaves, green chillies, cumin seeds and onion.
- Transfer to a bowl.
- Add the salad oil, flour and Worcestershire sauce to the prepared masala paste.
- Dip the chicken pieces in this mixture and coat well with the masala on both sides.
- Allow to marinate for 8 hours.
- Thereafter, beat an egg in a bowl and dip the chicken pieces in the beaten egg.
- Coat the chicken pieces dipped in egg with breadcrumbs.
- Heat oil in a wok.
- Deep fry the chicken pieces in the oil until lightly browned on either side and thoroughly cooked.
- Drain on a clean kitchen paper towel.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 423.6, Fat 27.8, SaturatedFat 7.4, Cholesterol 167, Sodium 173.1, Carbohydrate 11.3, Fiber 1.4, Sugar 4.8, Protein 31.8
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- Make the marinade: In a glass bowl (or other non-reactive bowl), add cumin powder, clove powder, cinnamon powder, salt, and all-purpose flour (maida), and mix to combine. Tip in ginger paste, garlic paste, green chilli paste, vinegar, worcestershire sauce, and oil. Stir well with a spoon.
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- Prepare to fry the chicken: Remove the chicken from the refrigerator about 30 minutes before frying so that it comes back to room temperature. Whisk 3 eggs in a large bowl till nice and frothy; set aside. Spread out breadcrumbs on a small platter and set down. Pour oil into a frying pan or skillet and place on high heat.
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