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Parsi Special Chicken Farcha

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.5092
Energy (kCal)828.2235
Carbohydrates (g)155.282
Total fats (g)19.3135
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In the grinder, grind together the garlic, ginger, corriander leaves, green chillies, cumin seeds and onion. | 2. Transfer to a bowl. | 3. Add the salad oil, flour and Worcestershire sauce to the prepared masala paste. | 4. Dip the chicken pieces in this mixture and coat well with the masala on both sides. | 5. Allow to marinate for 8 hours. | 6. Thereafter, beat an egg in a bowl and dip the chicken pieces in the beaten egg. | 7. Coat the chicken pieces dipped in egg with breadcrumbs. | 8. Heat oil in a wok. | 9. Deep fry the chicken pieces in the oil until lightly browned on either side and thoroughly cooked. | 10. Drain on a clean kitchen paper towel. | 11. Serve hot. | 12. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 washed cut - - - -
    garlic clove 6 - - - -
    ginger 2 inches - - - -
    coriander leaf 4 tablespoons washed chopped 0.92 0.1468 0.0852 0.0208
    green chilies 6 washed 582.9085 144.0 0.0 0.0
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    onion 1 sized chopped 28.0 6.537999999999999 0.77 0.07
    worcestershire sauce 1 tablespoon 13.26 3.3082 0.0 0.0
    salad oil 1 tablespoon 123.76 0.0 0.0 14.0
    purpose flour 1 teaspoon - - - -
    egg 1 beaten 71.5 0.36 6.28 4.755
    breadcrumb chicken - - - -
    oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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