Wednesday, 27 November 2013

Marghi Na Farcha:A Parsi delicacy


Chicken leg piece:4
Salt to taste
Kashmiri red chilli powder:1 1/2 tablespoons
Turmeric powder:3/4 tsp
Ginger-garlic paste:1 1/2 tbsp
Fresh coriander leaves(chopped):2 tbsp
Lemon juice:2 tbsp
Bread crumbs:1 cup
Oil to deep fry 

Mix salt, red chilli powder, turmeric powder, ginger-garlic paste, coriander leaves in a bowl.
Add chicken pieces and mix well.
Add lemon juice and mix.
Set aside to marinate for at least two hours preferably in a refrigerator.
Roll the pieces in breadcrumbs so that all the pieces are well coated.
Break eggs into a bowl and whisk well with a little salt.
Heat sufficient oil in a kadai. Dip the chicken pieces, one by one, in the beaten eggs and deep fry till golden.
Drain and place on an absorbent paper.
Serve hot.

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