Parsi Chicken Farcha
Think of Chicken Farcha as a spiced version of the western concept of fried chicken. Served at most events and occasions, Farcha is a uniquely Parsi cuisine specialty of chicken pieces that are cooked to perfection, crisp on the outside, and succulent on the inside.
Rather heavy in its most authentic fried version; this deviously delicious, can’t-eat-just-one-piece crunchy treat is prepared with chicken thighs or drumsticks, marinated in a signature Farcha spice blend, rolled in flavored bread crumbs or all-purpose flour, followed by a generous coating of spiced well-beaten eggs. The chicken Farchas are traditionally deep-fried and served freshly made.
The result can only be described as joyful mouthfuls of ‘Parsi Chicken Farcha’ excellence.
With a few personal touches and easy techniques, I’ve created a homemade version of this worthy dish with all its authentic flavor and mouthwatering crunch, best served with a cooling Mint Yogurt Dip.
As always, the first change in my recipes is cooking the Farcha in a convection oven (or an air-fryer), instead of deep-frying the chicken. And although regular breadcrumbs work fine, I prefer the grainier texture of Japanese panko breadcrumbs for chicken Farcha.
Try Parsi Chicken Farchas as an appetizer (in smaller bite-size pieces) or as an entree, along with the dip recipe, Indian bread, and accompanying vegetables or Daal lentils.
Parsi Chicken Farcha with Mint Yogurt Dip
Ingredients
- 1 to 1-1/2 lb boneless skinless chicken thighs or use approximately 2-1/2 lbs. of bone-in, skinless chicken
- 1 tablespoon lime or lemon juice
- 2 teaspoons ginger garlic paste or 1 teaspoon each of grated ginger and minced garlic
- ¾ teaspoon ground red chili
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon Garam Masala
- ½ teaspoon salt
- 1 teaspoon Worcestershire sauce optional but adds great flavor
- ½ cup plain yogurt
- ½ teaspoon dried mint or a few fresh leaves, finely chopped
- ½ teaspoon mustard use yellow or dijon
- ¼ teaspoon sugar
- ¼ teaspoon ground cumin
- Pinch of salt and pepper
- 1 cup Panko (Japanese style) or regular breadcrumbs
- 1 teaspoon lemon zest optional
- 2-3 eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground red chili
- Cooking Oil
Instructions
- If you wish to, cut the pieces of boneless chicken into smaller ones.
- Create a marinade in a large bowl with lemon juice, ginger, garlic, spices, salt, and Worcestershire sauce (if using). Coat the chicken pieces with the marinade.
- Let the chicken marinate in the refrigerator for 2-4 hours.
- Cook the farcha only when you're ready to serve.
- Thin down the yogurt in a bowl to dipping consistency.
- Add the spices and seasonings. Mix well and refrigerate. Serve chilled.
- First, mix panko (or regular) breadcrumbs with lemon zest in a flat plate. Keep aside till needed.
- Next, beat the eggs in a shallow bowl along, season with salt, black pepper, and ground red chili. Leave aside till required.
- Preheat the oven or an Air Fryer to 400°F - 425°F.
- Grease a baking sheet or Air Fryer rack with cooking oil.
- Working with one piece of chicken at a time, coat each chicken piece with the breadcrumbs mix, then dip each piece in the beaten seasoned eggs and lay it on the greased baking sheet or rack.
- Bake at 400°F-425°F for 20-25 minutes (Air Fryer takes about 15-17 minutes) till you get a golden crust on the chicken farcha and the meat is done to an internal temperature of 165°F.
- Before serving, let the chicken rest uncovered for 3-5 minutes.
- You can fry the farcha in hot oil (350°F) till they are crisp and the meat is completely cooked.
- Make sure to maintain the oil temperature so that the outer coating of the egg is not done before the chicken is completely cooked from the inside.
- Enjoy freshly made Chicken Farcha with my signature Mint Yogurt dip.
