Parsi-style fried chicken (Murghi na faarcha)

1. 1

   Place the garlic, ginger, chillis, cumin seeds, onion, lime juice and salt in a blender and blitz to a smooth paste. Add a little vegetable oil if needed.

2. 2

   Put the chicken pieces in a bowl and pour the marinade over them then mix to coat well, cover with cling film and place in the fridge to marinate for at least 1 hour, overnight if possible.

3. 3

   Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.)

4. 4

   Break one egg into the chicken bowl and mix well. Separate the remaining eggs and add the yolks to the chicken and mix again. Place the egg whites in a separate clean bowl.

5. 5

   Add the flour to the chicken mixture a little at a time until the chicken coating is thick but still sticky.

6. 6

   Roll the chicken pieces in the breadcrumbs to coat well.

7. 7

   Beat the egg whites until just frothy, not too stiff, then dip each chicken piece in to coat before deef-frying for 5-7 minutes or until golden-brown and cooked through. Drain the chicken pieces on kitchen paper.

8. 8

   Serve with a flavoured mayonnaise.

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.