Chicken farcha
Chicken farcha, from above
Non vegMumbai

Chicken farcha

Spiced chicken, egg dipped and fried golden. Parsi fried chicken with wedding credentials.

60 minTime
46 gProtein each
mildSpice
Fried for the festivities1 chapter · 1 min read

Make it your way

Grandma's wayThe Parsi wedding farcha.
The original
600kcalsame
46 gproteinsame
2 gfibresame
60minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)800 g drumsticks and thighs
Ginger garlic paste2 tbsp
Kashmiri chilli powder2 tsp
Turmeric (ground turmeric)½ tsp
Garam masala1 tsp
Lemon juice1½ tbsp
Egg3
Rava (semolina)½ cup
Cooking oil (vegetable oil)for frying (about 5 tbsp absorbed)
Saltto taste
Water¾ cup

Method

4 steps
  1. 1Marinate the chicken with ginger garlic paste, chilli powder, turmeric, garam masala, lemon and salt for at least 1 hour.
  2. 2Cook the chicken with the water in a covered pan until nearly done and dry, about 15 minutes.
  3. 3Beat the eggs with a pinch of salt. Roll each piece in rava, dip in egg and roll in rava again.
  4. 4Shallow fry in hot oil, turning, until deep golden. Check that no pink remains near the bone.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Chicken farcha: a bread or rice, a side, something to drink and something sweet.

Bread or rice Parsi brown rice40 min
Bread or rice Methi thepla40 min
On the side Bagara baingan50 min
On the side Coconut chutney10 min
To drink South Indian filter coffee20 min
Something sweet Ravo25 min
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