Marghi Na Farcha (Parsi Fried Chicken)

我n a medium bowl, mix the cabbage and carrots. Season with the salt and sugar and toss to coat. Mix in the lime juice and vinegar. Let marinate while making the chicken.

我n a small or mini food processor, blend the cilantro, lime juice, chiles, garlic, cumin, turmeric, Kashmiri chile powder, if using, ginger, and salt into a thick paste, adding a teaspoon or two of water if needed to help the mixture blend smoothly, but so much that it becomes runny. Transfer to a bowl, add the chicken, and turn to coat. Cover and refrigerate for at least 30 minutes (and up to 5 hours).

Preheat the oven to 200°F. Set a wire rack inside a rimmed baking sheet. Heat 1/2 inch oil in a large cast-iron skillet until a deep-fry or instant thermometer registers 330°F.

在一个中等大小的碗中，将鸡蛋打成混合和蓬松，大约30秒。将面粉放在另一个中等大小的碗中。分两批工作，将鸡肉挖到面粉中涂上涂层，然后摆脱多余的。将鸡肉涂在打鸡蛋中，使多余的鸡蛋滴入碗中。

Gently and carefully lower the chicken into the hot oil. Cook, basting top of chicken several times with hot oil, until bottom is golden and crisp, about 3 minutes. Carefully flip chicken pieces and continue cooking and basting until chicken is golden and crispy, and an instant-read thermometer inserted into thickest part of thighs reads 160°F, about 3 minutes longer. Transfer chicken to the prepared wire rack and keep warm in the oven while cooking the remaining chicken. Serve the chicken with fresh sprigs of cilantro, sliced red onion, and the slaw.