Chicken Farcha recipe
information
An easily made chicken snack
ingredients
1 kg (2.2 lb) Chicken, cut into 8 pieces
For the marinade:
1 cup (300 g) 11 oz Onion paste
1 tbsp (18 g) Garlic (lasan) paste
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (15 g) Green chilli paste
1 tbsp Garam masala
2 tbsp (30 ml) 1 fl oz Vinegar (sirka)
Salt to taste
Vegetable oil for deep-frying
2 Eggs, beaten
1 cup (100 g) 3 1/4 oz Refined flour (maida)
1 tbsp (12 g) Onion, sliced
2 tbsp (8 g) Green coriander (hara dhaniya)
1 tbsp (4 g) Mint (pudina) leaves
1 tbsp (18 g) Garlic (lasan) paste
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (15 g) Green chilli paste
1 tbsp Garam masala
2 tbsp (30 ml) 1 fl oz Vinegar (sirka)
Salt to taste
Vegetable oil for deep-frying
2 Eggs, beaten
1 cup (100 g) 3 1/4 oz Refined flour (maida)
1 tbsp (12 g) Onion, sliced
2 tbsp (8 g) Green coriander (hara dhaniya)
1 tbsp (4 g) Mint (pudina) leaves
method
1. For the marinade, mix all the ingredients together and marinate the chicken for an hour.
2. Heat the oil till medium hot in a wok (kadhai); dip the chicken first in the beaten egg, then roll over the flour and deep-fry till golden. Remove and drain the excess oil.
3. Serve hot garnished with onion, green coriander and mint leaves.
2. Heat the oil till medium hot in a wok (kadhai); dip the chicken first in the beaten egg, then roll over the flour and deep-fry till golden. Remove and drain the excess oil.
3. Serve hot garnished with onion, green coriander and mint leaves.
serving amount
serves: 4-6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
