Marghi Na Farcha – Parsi Crispy Fried Chicken Recipe
Description
Marghi Na Farcha, a Parsi-style crispy fried chicken, is a beloved dish that elevates the classic fried chicken to a whole new level with its unique blend of spices. While I typically stay away from fried foods, every once in a while, there’s nothing more satisfying than indulging in some crispy, golden-brown fried chicken, especially when it’s infused with delicate flavors like ginger, garlic, and cumin. The result is a flavorful and crunchy outer layer, paired with juicy and tender chicken on the inside. Perfect for parties or a special meal, this dish is sure to be a crowd-pleaser!
Cuisine
Parsi Recipes
Course
Main Course
Diet
Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken thighs (preferably with bones) | 300 grams |
| Red Chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Ginger | 1-1/2 inch |
| Garlic | 6 cloves |
| Green Chillies | 4 |
| Salt | To taste |
| Onion | 1, chopped |
| Coriander (Dhania) Leaves | 1 tablespoon, chopped |
| Cumin seeds (Jeera) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Whole Wheat Bread crumbs | 1/2 cup, for coating |
| Oil | As required for deep frying |
Preparation Time
15 minutes
Cooking Time
30 minutes
Instructions
-
Prepare the Spice Mix
Begin by pounding the cloves and cinnamon stick into a fine powder using a mortar and pestle. This will release their rich, aromatic flavors, which will add depth to the marinade. -
Make the Marination Paste
In a blender, combine the chopped onion, green chilies, ginger, garlic cloves, cumin seeds, and fresh coriander leaves. Add just a small amount of water to blend everything into a smooth paste. This fragrant paste will be the key to infusing the chicken with flavor. -
Marinate the Chicken
Wash the chicken thighs thoroughly to remove any excess moisture. Add the red chili powder, turmeric powder, the freshly made masala paste, ground cloves and cinnamon powder, and salt to the chicken. Mix everything together thoroughly, making sure each piece is evenly coated with the spices. Cover the bowl and refrigerate the chicken for 4 to 6 hours, allowing the flavors to meld and marinate. -
Coat the Chicken
After the chicken has marinated, take it out of the refrigerator. Prepare a shallow plate with whole wheat breadcrumbs for coating. Gently coat each piece of marinated chicken in the breadcrumbs, ensuring a generous layer on all sides. -
Fry the Chicken
Heat oil in a deep-bottomed pan or wok over medium-high heat. Once the oil is hot, carefully place the breaded chicken pieces in the pan. Fry them until they are golden brown on all sides and the chicken is fully cooked through. This should take about 6-8 minutes per side, depending on the size of the pieces. -
Drain and Serve
Once the chicken is perfectly fried, remove it from the oil and place it on a plate lined with a kitchen towel to absorb any excess oil. -
Serve and Enjoy
Serve your crispy Marghi Na Farcha hot and fresh, paired with some tangy Tomato Garlic Chutney or refreshing Mint Chutney. It’s a great appetizer for parties or a delightful main course for any occasion.
Serving Suggestions
Marghi Na Farcha pairs beautifully with traditional accompaniments like chutneys or even a simple cucumber salad. The crispy fried chicken can also be enjoyed alongside pilaf or steamed rice for a more filling meal.
Enjoy the irresistible Parsi flavors of this perfectly spiced, crispy fried chicken, and indulge in the bold, flavorful world of Parsi cuisine!
