Marghi Na Farcha Recipe - Parsi Crispy Fried Chicken
Marghi Na Farcha Recipe is essentiallly a Parsi style chcken that is fried. Similar to that of the KFC fried chicken except that this one is flavoured with spices and notes of Parsi flavours. Great to be served as a party appetizer.
A Parsi version of fried chicken is Marghi na Farcha. Who can say no to fried chicken? Though I stay away from fried stuff most of the time, I do love to indulge in fried food once in a while and fried chicken is one of them. With delicate flavors, perfectly fried crispy chicken pieces – these are too good if you are love fried chicken.
Green chilies along with other basic items added to make a masala marination paste makes this Parsi fried chicken unique and delicious! Let’s go to the recipe now.
If you like this recipe, you can also try other Parsi recipes such as
- 300 grams Chicken thighs , preferable with bones
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1-1/2 inch Ginger
- 6 cloves Garlic
- 4 Green Chillies
- Salt , to taste
- 1 Onion , chopped
- 1 tablespoon Coriander (Dhania) Leaves , chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 inch Cinnamon Stick (Dalchini)
- 1/2 cup Whole Wheat Bread crumbs , for coating
- Oil , required for deep frying
How to make Marghi Na Farcha Recipe - Parsi Crispy Fried Chicken
To begin making the Marghi Na Farcha recipe, pound cloves and cinnamon into powder in a mortar pestle.
Into a blender add onions, green chilies, ginger, garlic cloves, cumin seeds, fresh coriander leaves and make a paste by adding very little water.
Wash chicken well. Add red chili powder, turmeric powder, masala paste, cloves and cinnamon powder along with salt. Mix well. Leave the chicken pieces to marinate in the masala for 4 to 6 hours in the refrigerator.
Heat oil in a deep bottom pan for frying. Coat the marinated chicken pieces in bread crumbs.
Add the pieces to hot oil and fry until golden brown on all sides and chicken in cooked well.
Remove from oil, and drain it on kitchen towel. Serve hot.