Chicken Farcha Recipe | Parsi-Style Indian Fried Chicken | Kitchenstagram
Parsis have a deep rooted love for fried food and one of their most beloved dishes is Chicken Farcha. This indulgent, crispy and flavourful fried chicken is often reserved for special occasions, making it a staple at Parsi gatherings. Unlike conventional fried chicken, Chicken Farcha has a distinct taste, thanks to its signature egg batter coating and a well balanced mix of aromatic spices. Traditionally, it is cooked on the bone to retain it a succulence and depth of flavour.
The history of Parsis in India plays a significant role in shaping their cuisine. Descended from Persian Zoroastrians who migrated to Gujrat centuries ago, the community has seamlessly blended Persian and Gujarati influences into their food. The result is unique culinary repertoire, rich in spices and distinct flavours. Parsi cuisine, with its bold and wholesome dishes, is a true reflection of this heritage, and Chicken Farcha is one of its shining examples.
Chicken Farcha can be described as the Parsi take on Western fried chicken but with a spicier and more flavourful twist. Whether served at weddings, festive occasions or family dinners, this dish is a showstopper. Its golden, crispy exterior hides a juicy, tender inside, making it irresistible to anyone who takes a bite. It is often enjoyed as an appetizer or snack, but it can also be served as part of a larger meal alongside rice, dal or a crisp salad.
One of the defining elements of Chicken Farcha is its marination process. The chicken is infused with a blend of spices that typically includes garlic, ginger, Kashmiri Chili powder, turmeric and Garam masala. To achieve the best flavour, marination is recommended for at least a few hours, though overnight marination yields the most delicious results. This allows the chicken to absorb all the robust spices, resulting in a deeply flavourful dish.
The cooking process begins with coating the marinated chicken in a seasoned breadcrumb or flour mixture, followed by a generous layer of well-beaten eggs mixed with spices. This egg wash gives Chicken Farcha its signature crispy and slightly fluffy texture once deep-fried. Cooking it at right temperature is crucial- too hot, and the outside will burn before the inside is fully cooked; too low and the chicken will absorb excess oil, losing its crispiness. The goal is to achieve that perfect golden-brown crust that shatters with each bite.
Parsis often refer to this dish as ‘Marghi Na Farcha’ in Gujarati and it holds a special place in their celebrations. Chicken Farcha stands out due to its distinctive seasonings and preparation method. Its combination of crunch, spice and juiciness makes it a favorite among those who love deep-fried delicacies with a bit of heat.
Pairing Chicken Farcha with the right accompaniment enhances the experience. It is commonly served with a side of green chutney, fresh salad or roasted vegetables to balance out the richness. Some prefer to enjoy it with a simple plate of steaming rice and dal, creating a wholesome and satisfying meal.
Despite its indulgent nature, Chicken Farcha remains a cherished dish that embodies the essence of Parsi hospitality and culinary traditions. While Irani cafes that once dotted Mumbai have dwindled, the flavors of Parsi cuisine live on in homes and community feasts. If you ever have the chance to attend a traditional Parsi meal, a taste of Chicken Farcha is a must- it’s a dish that truly represents the bold and comforting flavours of this vibrant community.
Serving Suggestions:
Serve Chicken Farcha hot with chutney, lime wedges and onion rings for a classic touch. Pair it with Dhansak, dhan dar, brown rice, and a Parsi-style Kachumber salad for a wholesome meal. This crispy, spiced Parsi-style fried chicken makes a perfect evening snack or side dish. Try making this delicious Chicken Farcha at home with, featuring all the right ingredients and cooking techniques for a flavourful, authentic treat.
Ingredients:
For Marinating the Chicken:
6 nos. Chicken Drumsticks
1 tbsp Ginger, sliced
4 nos. Garlic Cloves
3-4 nos. Green Chili
Handful of Coriander leaves
1/4 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Kashmiri Chili powder
1 tbsp Lemon juice
Salt to taste
For Coating:
3 nos. Egg
1/2 cup Breadcrumbs
1 tsp Crushed Black peppercorn
Salt to taste
For Deep-Frying:
Oil
For Garnishing:
Onion rings
Lemon wedges
Fresh Coriander leaves
Preparation:
- Step 1: In a grinder jar add sliced ginger, garlic cloves, green chili and Coriander leaves along with some water and grind into a smooth paste.
- Step 2: In a mixing bowl combine chicken drumsticks, coriander-ginger-garlic paste, cumin powder, turmeric powder, Kashmiri chili powder, salt to taste and lemon juice, mix very well so that the chicken is thoroughly coated with the marinade ingredients.
- Step 3: Leave the chicken to marinate in the masala for 4-6 hours or overnight in the refrigerator.
- Step 4: Coat the marinated chicken pieces in bread crumbs.
- Step 5: Heat oil in a wok for frying. In another small mixing bowl add the eggs and salt, beat well.
- Step 6: Then dip the breaded chicken into the beaten egg mixture coating fully and shaking off any excess.
- Step 7: Then carefully add the chicken pieces to the hot oil. Cook, basting top of the chicken several times with hot oil, until bottom is golden and crisp, about 3 minutes. Carefully flip chicken pieces and continue cooking until the chicken is golden and crispy, drain on absorbent paper.
- Step 8: Serve hot garnished with onion rings, lemon wedges and fresh coriander leaves. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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