Visiting Parsi family & friends when we were younger was always a treat and not just because they are so friendly and welcoming but the food was hearty, delicious and the flavours were just so unique that it encompassed the perfect meal you’d ever wish for. Every dish in the Parsee repertoire is unique and has its own individual flavours. Some of my favourite parsi dishes are; Salli Boti a meat based dish that cooked in spices and topped with slivers of fried crispy potato, also the quintessential Dhansak a lentil & meat based dish cooked with vegetables and served with a brown dhansak rice, it’s absolutely delicious and a must try if you ever visit a parsi home or a local restaurant.
One of the recipes I stumbled upon in my grandmother’s book was Murghi na Farcha which is essentially Fried Chicken but cooked in a Parsi style. Having eaten this dish on numerous occasions I couldn’t really contain my excitement and had to test the recipe. Like a little girl keen for the end result I was yearning to get stuck in and try out what I had made. This dish is usually cooked during weddings; special occasions in the family & community when they want to showcase the best their food has to offer and celebrate each dish.
Needless to say the recipe has been such a hit I have cooked it over & over again. But more than anything have been keen to blog about it so I can share it out there; for the rest of you to try. I served it with a gorgeous potato raita tossed in spices & chillies. Almost like any Indian raita where most vegetables compliment plain yoghurt, I make this raita with not just potato but even chick peas or spinach. Also to accompany the chilli factor I made a coconut & mint chutney which was perfect with the chicken. Zingy, fresh and spicy.
For anyone who’s a lover of Fried Chicken (like me) I promise you this version is one that you will keep coming back to all the time.
Preheat the oven to 200c. Add all the ingredients together for the paste in a blender and blitz to a fine puree. Tip the past in a bowl along with the vinegar, salt and plain flour to form a thick paste. Add a few slits to the chicken pieces and mix in with the marinade. Set aside for a couple of hours or overnight
Heat oil in a heavy bottom sauce pan. Break the eggs in a bowl and add a pinch of salt. Dip the chicken in the egg mix and add the chicken pieces a few at a time to the hot oil, fry until golden brown all over. Drain on kitchen paper. Place on a baking sheet and cook until done