Parsi Chicken Farcha

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Parsi Chicken Farcha

Parsi-Style Fried Chicken
1 1 13617

Parsi chicken farcha is a popular Parsi dish often served as a starter or appetizer at festivities of all kinds

  • To prep

    2 hr

  • To cook

    40 min

  • Level

    Easy
  • Chicken drumsticks or wings. In the case of utilizing drumsticks, please remove the skin 2 lbs.

    • For Marinating:

  • lemon juice 2 tbsp
  • Ginger and garlic paste 2 tbsp
  • Red chilli powder 1/2 tsp
  • garam masala powder 1 tsp
  • black pepper powder 1/2 tsp
  • Salt as per taste

    • To coat:

  • breadcrumbs/Rava 1 Cup
  • Eggs 3
  • Salt as per taste
  • black pepper powder 1/2 tsp
  • red chilli powder a pinch

    • For Deep Frying:

  • Canola or Sunflower oil 4-5 cups
  • Calories 456
  • Total Fat 23 g
  • Saturated Fat 6 g
  • Cholesterol 196 mg
  • Sodium 379 mg
  • Total Carbohydrate 15 g
  • Fiber 1 g
  • Protein 45 g

Method

  • Step 1
    2 hours
    • Take the chicken in a bowl and add the lemon juice, ginger and garlic, red chilli powder, garam masala powder, black pepper powder and salt as per taste.
    Mix it well so that the chicken is evenly coated with all the marinade ingredients. Marinate the chicken overnight if possible or minimum 2 hours atleast. The longer the chicken marinates the tastier the chicken. If you dont have ample of time on hand marinate the chicken for at least 30 minutes.
    Seal the marinate with a foil.
  • Step 2
    5 mins
    • Once you have marinated the chicken and its ready to fry, spread the breadcrumbs on a chopping board or plate.
    Heat the cooking oil in a deep pan or kadhai on medium heat.
  • Step 3
    5 mins
    • Break the eggs into a bowl and whisk them. Add some salt as per taste, black pepper powder and a pinch of red chilli powder. Mix well.
  • Step 4
    10 mins
    • Remove the marinated chicken from the fridge and mix well.
    When the oil is hot roll each chicken piece into the breadcrumbs/rava.
    Than dip each piece in the egg mixture and gently put into the hot oil.
  • Step 5
    20 mins
    • Do not crowd the chicken pieces in the frying pan or they will start sticking to each other.
    Keep turning the chicken occasionally till its golden from all sides. Once the chicken is evenly cooked on all sides remove from the frying pan and drain it on a paper towel.
    Once all the chicken farchas are ready, serve them hot with french fries and tomato ketchup.
Recipe By

MafrinFounder, Zoroastrian Connection

IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer

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2 Reviews & Ratings

  1. Zenobia Motivala
    Oct 13, 2019 at 16:07

    In chicken farcha recipe, is the chicken to be parboiled before marination?

  2. Mafrin
    Oct 13, 2019 at 16:23

    Please do not parboil. Marination is important

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Parsi Chicken Bafat

A sumptuous home cooked meal
0 0 95820

Theres just no reason that you should miss out on this tasty Parsi Bafat

  • To prep

    15 min

  • To cook

    60 min

  • Level

    Easy

  • Servings

    3
  • 1 lb boneless chicken thighs, cut in 2 inch pieces (bone-in chicken or mutton can be used)
  • ½ lb potatoes, cut in 2 inches pieces
  • 1 tablespoon canola oil or Ghee (Indian-style clarified butter)
  • 1½ teaspoon cumin seeds
  • 1½ cups chopped red onion
  • 1 tablespoon ginger garlic paste (4-5 gloves garlic & ½ inch ginger, grated)
  • ½ cup shredded fresh coconut (desiccated coconut works too)
  • 1 teaspoon ground red chili or Cayenne pepper
  • 1 teaspoon Garam Masala OR substitute with ¼ teaspoon each ground: cinnamon, cardamom, cloves, black pepper)
  • 1½ teaspoon salt, or to taste
  • 1 cup (about 2 medium) chopped tomatoes
  • 1 tablespoon jaggery OR 1 teaspoon sugar
  • 1 teaspoon tamarind concentrate OR 1 tablespoon lime juice
  • 2 tablespoon cider vinegar
  • 2 tablespoons chopped cilantro leaves

Method

  • Step 1
    10 mins
    • This dish can be made in a deep pot with a tight-fitting lid, or in a pressure cooker (especially recommended for mutton.)
    Heat canola oil or ghee; add cumin seeds and chopped onion. Cook the onion for about 5 minutes on a high flame, stirring occasionally till it gets a dark brown color.
  • Step 2
    15 mins
    • Add the ginger and garlic, shredded coconut, chicken, potatoes, ground spices and salt. Cook on a high flame, stirring intermittently for 5-7 minutes, till you smell the aroma of the spices. Feel free to add a tablespoon of water at a time, as required to cook the spices and coconut.
  • Step 3
    15 mins
    • Now stir in the tomatoes, jaggery or sugar, tamarind paste or lime juice, and cider vinegar. Add a cup of water or chicken stock.
    Cook covered with a tight fitting lid for 10-15 minutes on a medium flame, till the meat and potatoes are done, adding more liquid if required.
  • Step 4
    20 mins
    • If you’re using the pressure cooker, let the liquid come to a boil, close the lid and reduce to a low simmer after 2 whistles. Turn off the flame in 10-12 minutes for chicken and 12-15 minutes for mutton.
    The consistency of this curry will be thick. Sprinkle chopped cilantro and taste for salt, adding more as desired.
    You can serve Parsi Chicken Bafat with bread, roti or rice.
Recipe By

MafrinFounder, Zoroastrian Connection

IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer

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