Tuesday, February 10, 2009

Margi na farcha: the most delicious Parsee fried chicken

Eight pieces of chicken.
Two large eggs.
Ginger and garlic mashed smooth.
Green chilies ditto.
One cup bread crumbs.
One teaspoon cayenne.
One teaspoon ground coriander.
One teaspoon flour.
Half a teaspoon ground cumin.
Dash of Worcestershire sauce.
Jigger of salad oil.
Small sploosh vinegar.
Drops of Tabasco.

Mix everything save the chicken, eggs, and breadcrumbs.
Coat the chicken with the mixture and set it in the refrigerator for several hours. It is okay to slash the chicken pieces beforehand to allow penetration.

Beat the egg whites quite frothy, mix in the yolks. Dip each piece of chicken in the egg, then in the breadcrumbs. Fry at not too hot a heat on each side till nicely done, then turn and do likewise to the other side. Drain on paper towels if you must. It is delicious.

1 comment:

GRANT!PATEL! said...

You can serve with the usual chutneys: hari and imli. But fresh chilies mashed in lime juice is also very nice.