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

INGREDIENTS

1 tender, medium chicken cut into 8 pieces

6 cloves garlic . Grind to masala paste.

3 cm piece of fresh ginger root . ------- do ----------

4 tablespoons roughly chopped fresh coriander. --- do-----

5 to 10 green chilies. ----------- do -------------

1 teaspoons cumin seeds. ---------- do -----------

1 small onion, cut into 2 pieces. ----------- do ----------

1 tablespoon Worcestershire Sauce.

1 tablespoon salt

1 desertspoon olive or salad oil.

1 slightly heaped teaspoon flour

½ cup dry breadcrumbs.

2 eggs

Vegetable oil or ghee for frying.


METHOD

Remove sections of bones from breast pieces of chicken.
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.
Mix Worcestershire Sauce, salad oil, salt and flour into masala paste.
Coat each piece of chicken with the masala paste and allow chicken marinate 8 to 9 hours. ( If chicken is not very tender boil it before applying masala paste.)
Pour oil or ghee in a deep frying pan upto a depth of 3 cm. And heat to medium hot.
While oil is heating, separate the eggs. Beat egg whites till frothy, then blend in egg yolks.
Coat each piece of chicken with bread crumbs, dip in beaten eggs and fry on a slow fire. Turn when one side is cooked and continue cooking till chicken is tender



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