Parsi Chicken (Murghi na) Farcha by PercyN

[percyn]

Parsi Chicken (Murghi na) Farcha by PercyN

Serves 6 as Main Dish.

Chicken Farcha (recipe from Jamva Chaloji)

6-8 Pieces of chicken (legs preferred)

1 1/2 tbsp Garlic and Ginger paste

1 1/2 tbsp Red Chili powder (Kashmiri)

3/4 tbsp turmeric

1 tbsp salt

1 tbsp pepper

1 1/2 tbsp of ground cloves and cinnamon

1 stalk celery

2 green chilies

1 tbsp cilantro

4-5 eggs

1 cup Breadcrumbs

Neutral oil (I used canola)

Salt to taste

Clean the chicken and remove the skin. Massage in the garlic and ginger paste. Sprinkle the chili powder, cloves and cinnamon and rub it into the chicken. Let it sit for 1/2 hr or more in the fridge.

Place the celery, cilantro, green chilies and 1 cup water into a heavy bottom pot (I used my trusty pressure cooker) and simmer until the chicken is almost cooked through and tender. Remove chicken, dip it into the breadcrumbs, then place it into the egg wash and place it into 350 def F oil until golden brown. The recipe is very explicit about dipping it in the breadcrumbs first, then the egg. I think it is to get that effect you see with Egg Foo Young and other egg dipped dishes. Since the chicken is already cooked, you are only cooking the coating, which takes about a min on each side.

Keywords: Chicken, Indian

( RG1377 )