Parsi Chicken Bafat

Mar 21

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!