Parsi Special Chicken Farcha

• 1 kg chicken, cleaned, washed and cut into medium sized pieces
• 6 garlic cloves
• 2 inches piece fresh ginger
• 4 tablespoons fresh coriander leaves, washed and chopped
• 6 green chilies, washed and slit
• 1 teaspoon cumin seed
• 1 small sized onion, chopped
• 1 tablespoon Worcestershire sauce
• 1 tablespoon salad oil
• 1 teaspoon all-purpose flour
• 1 egg, beaten
• breadcrumbs, to coat the chicken pieces
• oil, to deep fry

1. In the grinder, grind together the garlic, ginger, corriander leaves, green chillies, cumin seeds and onion.
2. Transfer to a bowl.
3. Add the salad oil, flour and Worcestershire sauce to the prepared masala paste.
4. Dip the chicken pieces in this mixture and coat well with the masala on both sides.
5. Allow to marinate for 8 hours.
6. Thereafter, beat an egg in a bowl and dip the chicken pieces in the beaten egg.
7. Coat the chicken pieces dipped in egg with breadcrumbs.
8. Heat oil in a wok.
9. Deep fry the chicken pieces in the oil until lightly browned on either side and thoroughly cooked.
10. Drain on a clean kitchen paper towel.
11. Serve hot.
12. Enjoy!

chicken, garlic, fresh ginger, fresh coriander leaves, green chilies, cumin, onion, worcestershire sauce, salad oil, flour, egg, breadcrumbs, oil

Taken from www.food.com/recipe/parsi-special-chicken-farcha-120861 (may not work)