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.