Chicken deep-fried with egg — Parsi style recipe
information
Lagan Na Chicken Farcha
ingredients
1 kg (2.2 lb) Chicken, with skin, cut into 4 - 5 pieces
Salt to taste
Salt to taste
Grind to a paste
4 tsp vinegar:
6 - 8 Garlic (lasan) cloves
1 1/4 tsp (2 1/2 g) Cumin (jeera) seeds
8 - 10 Dry red chillies (sookhi lal mirch)
1/2 cup (60 g) 2 oz Breadcrumbs
2 Eggs
Vegetable oil for deep-frying
6 - 8 Garlic (lasan) cloves
1 1/4 tsp (2 1/2 g) Cumin (jeera) seeds
8 - 10 Dry red chillies (sookhi lal mirch)
1/2 cup (60 g) 2 oz Breadcrumbs
2 Eggs
Vegetable oil for deep-frying
method
1. Boil the chicken with water to cover. Add 1 1/4 tsp salt; simmer till tender. Keep aside to cool. Prick the pieces with a fork.
2. Add a little salt to the chilli paste, rub over the chicken and keep aside for 4 hours.
3. Coat each piece, on all sides, with breadcrumbs.
4. Heat the oil in a frying pan. Beat the eggs with 1 tsp water till frothy. Dip the chicken into the egg and slide it in the hot oil. Immediately trickle 1 tsp egg over the chicken, simultaneously spooning the hot oil over the egg as it falls on the chicken.
5. Add 4 tsp of beaten egg in the same way. When the egg is golden brown and frilly, remove and keep aside. (Do not turn the chicken over while cooking.) Repeat till all are done. Serve hot.
2. Add a little salt to the chilli paste, rub over the chicken and keep aside for 4 hours.
3. Coat each piece, on all sides, with breadcrumbs.
4. Heat the oil in a frying pan. Beat the eggs with 1 tsp water till frothy. Dip the chicken into the egg and slide it in the hot oil. Immediately trickle 1 tsp egg over the chicken, simultaneously spooning the hot oil over the egg as it falls on the chicken.
5. Add 4 tsp of beaten egg in the same way. When the egg is golden brown and frilly, remove and keep aside. (Do not turn the chicken over while cooking.) Repeat till all are done. Serve hot.
serving amount
serves: 6
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