Just back from a long weekend that was quite stress-free… we didn’t go out much, except for some few essentials, otherwise most of the time was spent relaxing at home. B and my sister-in-law went back home and now the house is back to being a lonely place. But still I am happy she will get some time to be with my parents.
As we get into the new week, I was welcomed by a nice bang at the back of my vehicle. I am still wondering how it happened. It just seemed to happen from nowhere. The lady of the other vehicle was trying to change her track to mine and missed seeing my vehicle. It resulted in a big bang at the left side. It is my first accident with my present vehicle and I am feeling sad about it. But on one side, I am so relieved that it didn’t end up being way worse, Alhamdulillah…
I hardly fry chicken at home, but then fried chicken is always loved and welcomed, isn’t it? Usually, I make it the Malabar style or my absolute favorite – this one. Even these delicious bites of kebabs and this buttermilk marinated fried chicken are also super to try, if you like variances!
Moving on to how I found this recipe – I have these scrap books that have recipe cut-outs which are from so many years back. I found this recipe, as provided by a lady called Faranek Saher in Gulf News Friday. Unlike the usual fried chicken, this had a coating of bread crumbs over it, which made it interesting. The Parsi community is very well known for their delicacies. So I was sure that this dish wouldn’t disappoint. It is said that the “farcha” is a part of every occasion that they celebrate, be it weddings or birthdays. Like with every chicken fry, do make sure to keep the chicken peices meduim sized and fry them on meduim to low temperatures to ensure that the chicken cooks and the coating doesn’t burn! Off to the recipe…
- 900 gm chicken (I used thighs)
- 2 tsp ginger garlic paste
- 1 tsp red chilli powder
- 1 tsp black pepper powder
- 1 tsp garam masala powder
- 2 tbsp yogurt
- 2 tbsp tomato paste
- Salt to taste
- 2 eggs, beaten with salt and pepper
- Breadcrumbs as required
- Oil for frying
- Remove the skin of the chicken and clean properly. Mix all ingredients from ginger garlic paste to salt well and marinate the chicken in it as much as possible.
- Heat enough oil for deep frying.
- Dip the chicken in the egg, then into the breadcrumbs and roll slightly into the egg again. Repeat with all chicken pieces. Fry this both sides are golden brown and the inside is cooked.