Marghi na Farcha

Farcha, in Gujarati are pieces (of paper) and I’d like to support a lot of good people in their belief that the farcha came wayyyyyyyyyyy before KFC. So fried chicken, Parsi style, is awesome. Beyond awesome.

Ingredients:
1. Boneless breast pieces of chicken, butterflied or cut into smaller (flat), manageable pieces
2. Red chilli powder
3. Turmeric powder
4. Ginger-garlic paste
5. Lemon juice
6. Fresh coriander leaves, roughly ground to a paste
7. Salt, to taste
8. A cup of Bread crumbs or corn flakes (or more, if needed)
9. 1-2 eggs, well-beaten (or more, if needed)
10. Oil, to deep fry (or shallow fry)

Method:
1. Rub the chicken pieces with a mixture of the salt, lime juice, the red chilli powder, the turmeric powder, the ginger-garlic paste and the coriander leaves.
2. Marinate for a couple of hours.

3. Dip pieces in the egg and roll them in breadcrumbs so that all the pieces are covered with the crumbs.
4. Heat sufficient oil in a kadai and fry the pieces until golden brown or shallow fry them on a pan.

There’s no real need for a chutney with these, because they taste pretty great just as they are.
Also, all the masala is to-taste. I read a Sanjeev Kapoor recipe online, and fashioned my own out of it.

Extremely simple and super effective. And goes so so so so so well with margaritas. 🙂

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