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December 2004 Issue
Part 3
by Monica Bhide
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As the Parsi’s say, Chalo jumva avoji . . . Come, let's eat.

 

Parsi Murgh Farcha

Pieces of chicken marinated in a gently flavored masala paste, dipped in crumbs and beaten eggs and fried.
  • 6- 7 tender chicken breasts
  • 1 teaspoon Garam Masala
  • 1 tablespoon of minced fresh mint
  • 1 tablespoon coriander powder
  • ½ tablespoon cumin powder
  • 2 Serrano green chiles, minced
  • Salt to taste
  • 1 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 eggs, beaten
  • 1 tablespoon cilantro leaves, minced
  • ½ cups dried plain breadcrumbs
  • Oil to panfry
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 until 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.
 

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