Chicken Farcha - Parsi Chicken recipe made with chicken pieces deep fried with eggs. A nice starter to serve before the main course dinner.
* Chicken (cut into 4 to 5 pieces) - 1kg
* Eggs - 2
* Cooking Oil - For Deep Frying
* Breadcrumbs - 1/2 cup
* Salt to taste
Grind to a paste with 4 tsp vinegar
* Garlic cloves - 6 to 8
* Cumin Seeds - 1 tsp
* Dry Red Chillies - 8
First boil the chicken with water. Add 1 tsp salt, simmer till tender. Keep aside to cool and prick the pieces with a fork.
Add a little salt to the chilli paste, rub over the chicken and keep aside for 4 hours. Coat each piece on all sides with breadcrumbs.
Heat the oil in a frying pan. Beat the eggs with 1 tsp water till frothy. Dip the chicken into the egg and slide it in the hot oil. Immediately trickle 1 tsp egg over the chicken, simultaneously spooning the hot oil over the egg as it falls on the chicken.
Add 4 tsp of beaten egg in the same way. When the egg is golden brown and frilly, remove and keep aside. Do not turn the chicken over while cooking.
Repeat till all are done. Serve hot.
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