Marghi Na Farcha | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana
ฝัง
- เผยแพร่เมื่อ 5 พ.ย. 2024
- Parsi Style fried chicken - marinated, coated and fried. This one is chef Kayzad's fuss free homestyle recipe.
MARGHI NA FARCHA - (Serves - 4)
Ingredients
750 grams chicken on bone, cut into 2-3 inch pieces
1 tablespoon ginger-garlic paste
1 teaspoon coriander powder
1 teaspoon cumin powder
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
Salt to taste
½ cup semolina
2 eggs
Oil for shallow-frying
1 lemon
Method
1. Take chicken pieces in a bowl. Add ginger-garlic paste, coriander powder, cumin powder, turmeric powder, chilli powder and salt and mix well. Refrigerate for 30 minutes.
2. Take semolina in a plate. Add salt and mix. Coat the marinated chicken pieces with it.
3. Beat eggs in another bowl. Add salt and beat again.
4. Heat some oil in a non-stick pan.
5. Dip prepared chicken pieces in beaten egg, place in hot oil, cover and shallow-fry from one side for 7-8 minutes. Flip, over and cook for 5 minutes. Drain on absorbent paper.
6. Cut lemon into wedges.
7. Serve hot with lemon wedges.
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Cookware by : www.wonderchef.in
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I tried this recipe and it came out very well. I have made farcha the deep frying way all this while and loved it. I must say that this is a great lighter version. Thanks for this recipe Chef Kayzad ❤️
Very nice n healthy recipe.
Loved it.
This is great. Thanks so much .
I used to always deep fry. Now I will adopt this method.👍
love the chef very easy and quick to make. Well done!!!
Glad you liked it!
Very nice simple to understand n make at home.
Nice recipe yummy
Simple recipe. Looking yummy.
Chef please make dal nee pori, bhakra, Kumas, sandhra and popatji.
Lovely.
I don't mean to be a #$#@ or anything but if you put the lid on and cook the chicken, it will not be crispy, you are essentially steaming the chicken which results in a soggy 'crust'. I could be wrong but that is what I think would happen. Also it's quite a common misconception that shallow frying will use 'less oil' in fact it has a tendency to soak up much more oil than deep frying it. Also you aren't cooking the chicken evenly all around because the sides of the leg/other pieces never touches the pan. When it's submerged in oil that way the chicken and the coating is cooked all the way around. So that's my 2 cents.
Hey, what are you doing over here? I'm your subscriber. If not for you I would have never known how to make this chicken I first tasted over 23 years ago. Thanks Keto! Right now I am looking at other videos to see how they make their chicken farcha.
simple recipe.. will surely try it
wah...really easy..
nc recipe simple and looks delicious
Lovely
superrb!! will try today dam sure👍
hv u tried diz....plzz share the result
Amreen Momin yesterday nite I tried this recipe, trust me it really came so wonderful! full of flavours and so easy to make....I had marinated chicken overnite.
I am sure it won’t cook within 15 minutes 😁, on top you have such thick layer of semolina and egg, normal fish takes arround 10 minutes to cook, n this is chicken
shy kazi....hv u tried diz recipe share the result plzz
Super
good one
i think its still raw from inside.
Good Food.. you are correct.
I have even deep fried such chicken and still it was left raw from inside ..this shallow fry won't do.....otherwise shallow frying even I would like seriously
it is most probably not well cooked from inside. it requires a bit more time and more golden colour is expected after its fully cooked!😂