Parsi Murgh Farcha

[Monica Bhide]

Parsi Murgh Farcha

This recipe is from The Beginner's Guide to Regional Indian Cooking

• 6 tender chicken breasts
  
• 1 tsp Garam Masala
  
• 1 T of minced fresh mint
  
• 1 T coriander powder
  
• ½ tablespoon cumin powder
  
• 2 Serrano green chilies, minced
  
• Salt to taste
  
• 1 tsp sugar
  
• 2 T vegetable oil
  
• 2 eggs, beaten
  
• 1 T cilantro leaves, minced
  
• 1/2 cups dried plain breadcrumbs
  
• Oil to panfry
  

Recipe for Garam Masala

Make slits in the chicken breast. Marinate it with a mixture of the Garam masala, mint, coriander powder, cumin powder, green chilies, sugar, salt and vegetable oil.

Allow the chicken to marinate for at least 2 hours in the refrigerator.

In a bowl combine the eggs and cilantro leaves.

Create an assembly line – marinated chicken, eggs, breadcrumbs (placed on a flat plate)

Now first dip the chicken in the breadcrumbs and then the egg wash .

Panfry it till done

(Chef Sudhir’s tip is to do it this way then the eggs seal the juices and the chicken is more tender this way)

The best way to tell if the chicken is cooked is to poke a knife through it. If no water seeps out from the chicken, it is cooked

Keywords: Main Dish, Chicken, Indian, eGCI

( RG893 )