Parsi-style fried chicken (Murghi na farcha) from The Indian Cookery Course: Techniques, Masterclasses, Ingredients, Traditional Recipes (page 167) by Monisha Bharadwaj

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Notes about this recipe

  • gregorio_inkp6y on March 10, 2026

    Two changes: I only had boneless, skinless chicken thighs… and enough oil to do a shallow fry. Ended up doing 6-8 per side. Marinating the chicken for 8 hours really helped the seasoning permeate the chicken. Juicy, fabulously spiced, and filling.

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