The humble Chicken Farcha is the bawa equivalent to KFC Chicken. Crispy on the outside and tender on the inside, Chicken Farchas not only go well with all sorts of curries and dals but also act as a great starter with some yogurt and mint raita. In the same way that the colonel has his secret spice, the Parsis also have a secret spice that goes into making these fried beauties. Except, our version is infinitely more yummier and as a bonus easier to make at home!
When I was a child, I remember regular gorging on a full leg of Chicken Farcha during the Parsi wedding and navjote season. Nowadays, people have become more health conscious and it is rarely seen in wedding menus. While this is a good thing, it means that the only place where you can try out the Chicken Farcha is at Parsi shops like RTI or PAC or at the few Irani cafe’s dotting Mumbai.
Luckily for me, the chef who comes to cook at our place – we fondly call her ‘Oberoi’ because her food is as delicious as what you would get at her namesake – has been cooking at Parsi households for more than ten years. She has a tested recipe for Chicken Farchas which she happily shared it with me. I tried these out at the Lil Flea market held earlier this year and the Farchas were a sell out hit! For anyone who’s a lover of Fried Chicken (like me) I promise you this version is one that you will keep coming back to – ingredients at the bottom of the post as always.
Begin by marinating the chicken in red chilli paste, garlic paste, turmeric, red chilli powder, salt, garam masala, chopped coriander and lemon juice. Mix well and let the chicken marinate for atleast two hours or preferably overnight
Before you fry the chicken, cook the marinated chicken in the microwave for 3 minutes on high to partly cook it from the inside. Once this is done, cool the chicken on a chopping board or plate while you get the breadcrumb and egg coating ready
To prepare the egg coating, vigorously whisk the eggs with the salt, pepper and dhana jeera masala
In a shallow frying pan, heat the oil until it is very hot. Now, taking one piece of chicken at a time coat it in breadcrumbs or semolina (rawa) first and then in egg and slowly lower them into the oil.
Fry on both sides until the chicken coating is golden brown. Remove the chicken and drain on a dish covered with paper towels.
Serve hot with some yogurt raita or with crispy wedges
To make 4 chicken farchas you will need:
2 full chicken legs (2 drumsticks and 2 thighs)
2 tsp turmeric powder
2 tsp red-chilli powder
1 tsp garam masala
1/2 tsp dhana-jeera powder
1 tbsp crushed garlic paste
1 tbsp red chilli paste
Juice of 1 lemon
1 fist of coriander leaves
Breadcrumbs or Semolina to coat
Salt and Pepper to taste