Parsi Chicken Bafat

This Parsi specialty, to me, brings back childhood memories of family dinners around our cozy dining table.

As we kids chatted about our day at school, all five of us would happily soak up the home-cooked goodness of Parsi chicken Bafat, at times made with mutton in place of chicken. Nowadays, the sight of my young sons doing the same brings on a nostalgic smile, with a thought that as our modern world evolves at breakneck speed, the value of a good ole homemade family meal is still priceless, and remains irreplaceable.

Parsi Chicken Bafat, a Good Ole Home-cooked Family Meal

Our family version of the Bafat, which can be made with chicken or mutton, has been slightly altered by me in technique; making it simple enough to accommodate busier lifestyles, with no compromise on any of the authentic Bafat flavors.

Although not many Parsi homes use it, mom’s Bafat version uses shredded coconut to add a little more thickness to the gravy. I love that! So I’ve retained that hearty texture of coconut in my take on the Bafat as well, along with aromatic spices, chunks of potatoes, and the undeniable flavor combination of jaggery/sugar and red vinegar.

Go ahead; try the beautiful balance of flavors in Parsi Chicken Bafat with regular bread rolls, or warm Indian bread like Roti-Chapati, Naan, or dollop it over steaming Basmati rice. Enjoy this outside-the-box Indian Parsi curry!

Hearty Pot of Parsi Chicken Bafat

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Parsi Chicken Bafat

Yield: 4

A mouthwatering Parsi preparation, the Bafat can be made with chicken, mutton, lamb, or beef. Aromatic spices, shredded coconut, chunks of potatoes, and the undeniable flavor combination of jaggery/sugar and red vinegar, make this a pure wholesome home-cooked comfort meal, best served with warm bread or steaming rice.

Ingredients

• 1 lb boneless chicken thighs cut in 2-inch pieces (alternately bone-in chicken, or mutton, lamb, or beef can also be used)
• 1/2 lb potatoes cut into large chunky pieces
• 1 tablespoon ghee or butter
• 1-1/2 teaspoon cumin seeds
• 1-1/2cups chopped red onion
• 1 tablespoon ginger garlic paste or 1 1/2 teaspoons each of grated ginger and garlic
• 1/3 cup of shredded fresh or desiccated coconut
• 1 teaspoon ground red chili
• 1/2 teaspoon Garam Masala
• 1 teaspoon salt, add more to taste
• 1 cup tomato puree or 1 1/2 chopped fresh tomatoes
• 1 tbsp jaggery or 2 teaspoons sugar
• 1 teaspoon tamarind concentrate or 1 tablespoon lime juice (see notes)
• 1-1/2 tablespoon cider vinegar
• Chopped cilantro leaves as garnish

Instructions

1. Heat ghee or butter in a saute pan; add cumin seeds and chopped onion. Cook the onion for about 5 minutes, stirring occasionally till it gets a deep brown color.
2. Add the ginger and garlic, shredded coconut, chicken, potatoes, ground spices, and salt. Cook on a high flame, stirring intermittently for 3-5 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.
3. Now stir in the tomatoes, jaggery or sugar, tamarind paste or lime juice, and cider vinegar. Add a cup of water, alternately you can use chicken stock.
4. Cook covered for 10-15 minutes on a medium flame, till the meat and potatoes are done, adding more liquid as required. For mutton, lamb or beef, use an instant pot or a pressure cooker for faster cooking.
5. The consistency of this curry will be thick and chunky. You can add more liquid to bring it to your desired consistency.
6. Sprinkle chopped cilantro and taste for salt, adding more to taste.
7. Parsi Chicken Bafat can be served alongside regular bread rolls, warm Indian bread like Roti-Chapati, Naan, or steamed Basmati rice.

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