Recipes
Marghi Na Farcha
- Chicken
Chef Meherwan Irani's Parsi-style fried chicken is first marinated with an aromatic mix of ginger, garlic, chiles, and spices then dredged in flour and dipped in fluffy beaten egg for a crispy, golden crust. Basting the chicken while it cooks helps to crisp the outside while keeping the inside juicy and evenly cooked. He serves this dish with a quick slaw of shredded cabbage and carrots, chopped cilantro, and healthy dashes of vinegar and lime juice.
Ingredients
-
1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
-
½ teaspoon kosher salt
-
½ teaspoon granulated sugar
-
2 tablespoons maple vinegar or rice vinegar
-
1 tablespoon fresh lime juice
-
¼ cup coarsely chopped fresh cilantro leaves and stems, plus sprigs for serving
-
1 to 2 tablespoons fresh lime juice
-
2 small Thai green chiles or 1 serrano chile, seeded and coarsely chopped
-
4 garlic cloves, coarsely chopped
-
1 tablespoon toasted and ground cumin seeds
-
2 teaspoons turmeric powder
-
1 teaspoon Kashmiri chile powder or ½ teaspoon cayenne pepper (optional)
-
1 2-inch piece peeled ginger, coarsely chopped
-
1 teaspoon kosher salt
-
4 large boneless skinless chicken thighs
-
2 large eggs
-
1 cup all-purpose flour, or more if needed
-
Vegetable oil, for frying
-
Sliced red onion, for garnish
Login Required to View Directions
To view the complete recipe directions, please login or register for free.
Registration is free and gives you access to all recipes!
