Classic Parsi Chicken Farcha Recipe
On the eve of Parsi New Year talking about the Parsi’s one cannot ignore their food as they are great cooks. The Parsi’s first came to Gujarat on India’s western coast, from Persia and hence Parsi food combines both Persian and Gujarati Influences. Parsi Chicken Farcha is a popular Parsi dish and is often served as a starter or appetizer at festivals. Here is an extremely easily and quick recipe for you.
- 8 pieces of Chicken
- 1 tbsp – ginger garlic paste
- 1.5 tsp – Kashmiri chilli powder
- 3/4 tsp – Turmeric powder
- 1.5 tsp – cinnamon, Clove and black pepper powder (1/2 tsp of each)
- 2 – Green chillies
- 1 tsp garam masala
- 1 tbsp – Coriander leaves
- 2 tbsps lemon juice.
- 1 cup – water
- 1 cup (150 g) – breadcrumbs
- 2 – eggs
- salt to taste
- oil for frying
- Put the chicken in a large non-metallic mixing bowl and add the lemon juice, garlic paste, ginger paste, red chilli powder, garam masala powder, pepper and salt to it.
- Mix very well so that the chicken is thoroughly coated with the marinade ingredients. The longer you marinate the chicken the tastier your Chicken Farcha will be so overnight is perfect. If that is not possible, marinate for at least 30 minutes to an hour.
- Cover the mixing bowl with cling wrap and refrigerate to marinate.
- When you are ready to fry the chicken, prepare the coating ingredients by laying them all out. Start by laying the breadcrumbs out on a flat plate.
- Heat the vegetable/ canola/ sunflower cooking oil in a deep pan, on medium heat. Do not be tempted to raise the temperature. You do not want the oil to be too hot as this will cause the chicken to burn on the outside and remain raw on the inside.
- Crack the eggs into a bowl and whisk until smooth. Now add the salt to taste, freshly ground black pepper and the pinch of red chilli powder. Whisk again to mix well.
- Take the chicken out of the refrigerator and mix well again.
- When the oil is hot, roll each piece of chicken in the breadcrumbs to coat well.
- Now dip each piece in the whisked egg mixture and gently drop into the hot oil.
- Depending on the size of your pan you can fry more than a piece of chicken at a time but do not crowd them.
- Use a slotted spoon to turn the chicken pieces occasionally. The chicken is done when it turns golden on the outside! Use a slotted spoon to remove from the oil and drain on paper towels. The chicken is not meant to be very crispy on the outside.When all the Chicken Farchas are fried, serve hot with a green salad or roast vegetables.