March 18, 2007

VCC 349 - Parsi Murghi na Farcha Recipe

Here is another very traditional Parsee dish recipe kindly contributed by Meher Shroff to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Parsi murghi na farcha are pieces of chicken marinated in a gently flavored masala paste, dipped in crumbs and beaten eggs and fried.

Parsi Murghi na Farcha Recipe


6‑ 7 tender chicken breasts
1 teaspoon Garam Masala
1 tablespoon of minced fresh mint
1 tablespoon coriander powder
2 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
2 cups dried plain breadcrumbs
Oil to panfry

Method: 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 B 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: Do it this way; 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.

[vkn]You Can Cook this dish. Join us at the 'Feed a Hungry Child' campaign's group cookbook project. We are looking out for a few taste-testers.

VCC: VCC Q4-2006: FAHC: FAHC-campaign