Marghi Na Farcha

The peace, tranquillity and oneness with Ahura Mazda that we experience when we gaze upon an atash is an inexplicable feeling. The silhouette of the aesthetic Afarganyu with the warm burning pile of sukhad topped by the glory of our very alive and sacred Atash is a special image in our hearts and minds.

We at Parsi Khabar wish to bring you an opportunity to replicate this feeling on a small scale with our custom hand made porcelain glazed tea light holders bearing the Afarganiu and Atash. A candle inside the holder lights up the translucent design on the surface resulting in an intensely heartwarming image. Bring one into your personal spaces and enjoy the effect that light has on your senses. You’ll see the Atash come alive in your own homes.

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