A delightful Parsi specialty where tender chicken is marinated in fragrant spices, double-coated in egg and breadcrumbs, and fried to a perfect golden crisp. It's juicy on the inside, crunchy on the outside, and a true crowd-pleaser.
Prep20 min
Cook30 min
Servings4
Serving size: 2 pieces
648cal
67gprotein
33gcarbs
27g
Ingredients
1 kg Chicken (Bone-in, cut into 8 pieces (drumsticks or thighs work well))
0.5 cup Curd (Thick, full-fat, and whisked)
2 tbsp Ginger-Garlic Paste
2 tbsp Lemon Juice (Freshly squeezed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A crunchy, tangy, and spicy instant carrot pickle from Gujarat. Made with fresh carrots, split mustard seeds, and a blend of aromatic spices, this pickle comes together in minutes and is the perfect accompaniment to any Indian meal.
About Parsi Fried Chicken, Dal Tadka, Steamed Basmati Rice and Gajar nu Athanu
Crispy, perfectly spiced Marghi na Farcha with dal & rice – a soul-satisfying, homestyle feast you'll adore!
This gujarati dish is perfect for dinner. With 1218.94 calories and 83.85000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Black Pepper Powder (Freshly ground for best flavor)
1.5 cup Breadcrumbs (Panko or regular)
1.5 cup Oil (For shallow frying (e.g., sunflower or canola))
Instructions
1
Marinate the Chicken (15 minutes active time + 1-4 hours marination)
Clean the chicken pieces and pat them completely dry with paper towels. This is crucial for a crispy coating.
Using a sharp knife, make 2-3 shallow cuts on each piece to allow the marinade to penetrate deeply.
In a large mixing bowl, combine the curd, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, and salt. Whisk until smooth.
Add the chicken pieces to the marinade. Use your hands to rub the marinade all over the chicken, ensuring it gets into the cuts.
Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for a more intense flavor.
2
Set Up the Breading Station (5 minutes)
Take the marinated chicken out of the refrigerator about 20 minutes before you plan to fry, allowing it to come closer to room temperature for even cooking.
In a shallow bowl or plate, lightly beat the two eggs with the black pepper powder.
In a separate shallow bowl, spread out the breadcrumbs evenly.
3
Coat the Chicken (10 minutes)
Take one piece of marinated chicken at a time, shaking off any excess marinade.
Dip the chicken into the beaten egg mixture, ensuring it's fully coated on all sides.
Immediately transfer the egg-coated chicken to the breadcrumbs. Press the crumbs firmly onto the chicken, creating a thick, even layer. Set aside on a clean plate.
Repeat this process for all the chicken pieces.
4
Shallow Fry to Perfection (20-25 minutes)
Pour oil into a wide, heavy-bottomed pan or skillet to a depth of about 1 inch. Heat over a medium flame.
To check if the oil is ready, drop a small breadcrumb into it; it should sizzle immediately and turn golden in about 30 seconds. The ideal temperature is around 350°F (175°C).
Carefully place 3-4 coated chicken pieces in the hot oil, ensuring not to overcrowd the pan.
Fry for 7-9 minutes on the first side, until it's a deep golden brown and crisp. Avoid moving the pieces too much.
Gently flip the pieces and fry for another 7-9 minutes on the other side, until cooked through and golden.
The chicken is done when the juices run clear or an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
Repeat with the remaining chicken, allowing the oil to come back to temperature between batches.
5
Drain and Serve Hot (5 minutes)
Once cooked, use tongs to remove the chicken from the pan and place it on a wire rack to drain excess oil. This keeps the bottom crispy.
Let it rest for a few minutes before serving.
Serve the Parsi Fried Chicken hot, traditionally garnished with fried potato straws (sali), onion rings, and lime wedges.
4
Serving size: 1 cup
240cal
11gprotein
34gcarbs
8gfat
Ingredients
1 cup Toor Dal (rinsed and soaked for 30 minutes)
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Carrots (Peeled and cut into 2-inch long, 1/4-inch thick batons)
3 tbsp Rai na Kuria (Also known as split mustard seeds)
1 tsp Methi na Kuria (Optional, adds a slightly bitter complexity)
0.33 cup Mustard Oil (Essential for the authentic pungent flavor)
1 tsp Turmeric Powder
1.5 tbsp Kashmiri Red Chili Powder (Adjust to your preferred spice level)
0.5 tsp Hing (Also known as asafoetida)
2 tsp Salt (Adjust to taste)
3 tbsp Lemon Juice (Freshly squeezed from about 1 large lemon)
Instructions
1
Prepare Carrots and Spice Mix
Wash, peel, and pat the carrots completely dry. Cut them into 2-inch long and 1/4-inch thick batons.
In a large, completely dry glass or ceramic mixing bowl, combine the carrot batons, rai na kuria (split mustard seeds), methi na kuria (if using), turmeric powder, Kashmiri red chili powder, and salt.
Toss well with a dry spoon until the carrots are evenly coated with the spice mixture. Set aside.
2
Temper the Oil
Pour the mustard oil into a small pan (tadka pan). Heat it on medium-high heat for about 3-4 minutes, or until it becomes very hot and you see light smoke rising from the surface. This process mellows the oil's pungency.
Immediately turn off the heat and let the oil cool for 2-3 minutes. It should still be very hot, but not smoking.
Carefully add the hing (asafoetida) to the hot oil. It will sizzle and bubble instantly, releasing its aroma.
3
Combine and Finish the Pickle
Carefully pour the hot tempered oil over the spiced carrots in the bowl.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
Using a clean, dry spoon, mix everything thoroughly, ensuring every carrot baton is well-coated with the oil and spices.
4
Rest and Store
Cover the bowl and let the pickle rest at room temperature for at least 1-2 hours. This allows the carrots to slightly soften and absorb the flavors.
After resting, give the pickle one final mix.
Transfer the Gajar nu Athanu to a clean, dry, airtight glass jar. Store in the refrigerator. It is ready to be served but tastes even better the next day.
