2 Ways Fried Chicken

Parsi Chicken Farcha

Servings - 2 - 3

INGREDIENTS

Chicken - 890 grams
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Salt - 1 teaspoon
Turmeric - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1 teaspoon
Bread crumbs - for coating
Beaten eggs - for dipping
Oil - for frying

PREPARATION
1. In a mixing bowl, add 890 grams chicken, 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon red chili, 1/2 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
2. Marinate for 4 - 5 hours.
3. Coat the chicken with bread crumbs properly.
4. Dip it in beaten eggs.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper.
7. Serve hot.

Masala Fried Chicken

Servings - 2 - 3

INGREDIENTS
Fresh cream - 125 grams
Lemon juice - 1 tablespoon
Black peppercorns - 10
Cloves - 4 pods
Green cardamom - 4 pods
Coriander seeds - 1 teaspoon
Buttermilk - 100 milliliters
Onion paste - 60 grams
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Black pepper - 1/2 teaspoon
Cumin powder - 1 teaspoon
Chaat masala - 1 teaspoon
Garam masala - 1 tablespoon
Chicken - 1 kilogram
All purpose flour - 120 grams
Corn flour - 30 grams
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Paprika - 1 teaspoon
Garlic powder - 1 tablespoon
Chaat masala - 1 tablespoon
Oil - for frying

PREPARATION
1. In a bowl, add 125 grams fresh cream, 1 tablespoon lemon juice and mix it well.
2. Rest it for 6 - 8 hours.
3. Take a pan, add 10 black peppercorns, 4 pods cloves, 4 pods green cardamom, 1 teaspoon coriander seeds and dry roast until it turns golden brown in color.
4. Transfer this into a blender and blend it into a fine powder.
5. In a mixing bowl, add 100 milliliters buttermilk, prepared sour cream, 60 grams onion paste, 1 tablespoon ginger paste, 1 tablespoon garlic paste, blended mixture, 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon black pepper, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 tablespoon garam masala and mix it well.
6. Add 1 kilogram chicken and mix it well.
7. Refrigerate for 2 hours.
8. In a mixing bowl, add 120 grams all purpose flour, 30 grams corn flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 tablespoon garlic powder, 1 tablespoon chaat masala and mix it well.
9. Add the chicken in it and coat it well.
10. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
11. Drain it on an absorbent paper.
12. Serve hot.