Margi Na Farcha
chicken marinated overnight, dipped in beaten egg and fried crisp for wedding lunches
Start the day before. The marinating alone is 8 hr, against 45 min of actual work.
Allergens in Margi Na Farcha: egg.
Ingredients
Quantities for 4.
- 800g, 8 bone-in thigh and drumstick pieces, skin off Chicken
- 3 large Eggs
- 1.5 tbsp paste Ginger
- 1.5 tbsp paste Garlic
- 1.5 tsp Chilli Powder
- 1 tsp Kashmiri Chilli
- 1/2 tsp Turmeric
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp, ground Black Pepper
- 2 tbsp Vinegar
- 1, juiced Lemon
- 3 tbsp, finely chopped Coriander Leavesinto the egg batteroptional
- 500ml, for frying Neutral Oil
- to taste Salt
- 200ml Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Slash each piece of chicken to the bone twice and marinate overnight, or at least 4 hours, refrigerated.
- Take the chicken out of the fridge 30 minutes before frying so it cooks through evenly.
- Beat the eggs only when the chicken is cooked and cooling. Batter beaten too early goes flat.
Method
- Mix the ginger and garlic paste, all the ground spices, the vinegar, lemon juice and salt into a thick marinade.
- Rub it hard into the slashed chicken, working it into the cuts, and refrigerate overnight.The cuts matter. Without them the marinade sits on the surface and the meat inside tastes of nothing.
- Tip the chicken with all its marinade into a wide pan, add the water, cover, and cook over medium heat 18-20 minutes, turning once.
- Uncover and cook off the liquid until the pieces are coated in a thick, almost dry masala. Cool completely on a plate.The chicken must be cool and dry, or the egg coating slides off in the oil.
- Beat the eggs with a pinch of salt and the chopped coriander until pale and frothy.
- Heat the oil in a kadhai to 175C. A drop of batter should rise and sizzle in 3 seconds.
- Dip a chicken piece in the egg, let the excess drip for two seconds, and lower it into the oil away from you.
- Fry 2-3 pieces at a time for 3-4 minutes, spooning egg over any bald patches, until the coating is golden and puffed.Crowding drops the oil temperature and the coating turns greasy instead of crisp.
- Drain on a rack, not paper, so the underside stays crisp.
- Serve hot with lemon wedges and a plate of rotli, or alongside pulao dal.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Best within an hour of frying. The cooked, unfried masala chicken keeps 2 days refrigerated. Bring it to room temperature and egg-fry to order.
Nutrition Good estimate
One serving of Margi Na Farcha (329 g) is about 477 calories, or 146 calories per 100 g.
High protein: 49 g a serving, 41% of the calories
| Per serving329 g | Per 100 g | |
|---|---|---|
| Calories | 477 kcal | 146 kcal |
| Protein | 48.9 g | 15 g |
| Carbohydrate | 6.5 g | 2 g |
| of which sugars | 0.6 g | 0 g |
| Fibre | 1.9 g | 1 g |
| Fat | 27.8 g | 8 g |
| of which saturated | 4.6 g | 1 g |
| of which unsaturated | 20.7 g | 6 g |
Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Parsi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.