Marghi Na Farcha

Pieces of chicken marinated in a gently-flavoured masala paste, dipped in crumbs and beaten eggs and fried.


  • 1 tender, medium chicken (1¼ kg or 2½ lbs), skinned and cut into 8 pieces,
    6 cloves garlic (¾ teaspoon),
    2 cm (¾ inch) piece of fresh ginger root,
    4 tablespoons roughly chopped fresh coriander,
    2 -4 green chillies,
    1 teaspoon cumin seeds,
    1 small onion, cut into 2 pieces, (grind the garlic, ginger root, coriander, chillies, cumin seeds and onions into a paste),
    1 tablespoon Worcestershire sauce,
    1 teaspoon salt,
    1 dessertspoon olive or salad oil,
    1 slightly heaped teaspoon flour,
    ¾ cup dried breadcrumbs,
    2 eggs, vegetable oil for frying
  • Method
    1 Remove sections of bone from breast pieces of chicken.

    2 With a sharp knife and with quick strong strokes cut into the flesh of each piece of chicken. The flesh should be slightly broken up but not cut right through.

    3 Mix Worcestershire sauce, salad oil, salt and flour into masala paste.

    4 Coat each piece of chicken with the masala paste and aloow chicken to marinate for 8 to 10 hours. (If chicken is not very tender boil it before applying masala paste.)

    5 Pour oil in a deep frying pan upto a depth of 21/2 cm(1 inch) and heat to medium hot.

    6 While oil is heating, separate the eggs. Beat egg whites till frothy, then blend in egg yolks.

    7 Coat each piece of chicken with breadcrumbs, dip in beaten eggs and fry on medium heat. Turn when one side is cooked and continue cooking till chicken is tender.

    8 Serve with boiled potatoes and carrots cut into small squares and mixed with boiled peas, all smeared with melted butter.

    Serves 4