Parsi Murghi na Farcha

Ingredients

• 600gms chicken pieces on the bone
• 1 tsp vinegar
• Salt to taste
• 2 tbsp plain flour
• Vegetable oil for Frying
• 2 eggs
• Salt to taste
• 1 inch piece ginger
• 3 cloves of garlic
• 1 tsp cumin seeds
• 1 birds eye green chilli (or more if you want)
• 2cm cinnamon stick

Steps

1. 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
2. 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