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[Crumb fried chicken delicacy in Parsi style]

Preparation time—2½ hours                                  Cooking time—20 minutes

Serving—4                                                                         Category—non-veg.


  1. Chicken                                                                      800gm
  2. Ginger, garlic paste                                              1tbsp
  3. Red chili powder                                                   1tsp
  4. Green chili paste                                                   1tsp
  5. Cumin powder                                                       ½ tsp
  6. Nutmeg powder                                                   a large pinch
  7. Garam masala                                                        ½ tsp
  8. Lemon juice                                                             2tbsp
  9. Refined flour                                                           2tbsp
  10. Egg                                                                                1
  11. Salt                                                                               to taste
  12. Bread crumb                                                          1½ cup
  13. Oil                                                                                  to fry


1-Cut chicken into 8-10 pieces. Prick each piece several times with fork and set aside.

2-Make a thick batter with flour, egg [for binding], salt using little water and set aside.

3-Mix together ginger, garlic paste, red chili powder, green chili paste, cumin powder, nutmeg powder, garam masala and lemon juice in a bowl.

4-Add chicken pieces to it, rub the mixture over the chicken pieces and keep aside for half an hour.

5-Marinate the chicken in flour and egg mixture and keep in the refrigerator for two hour.

6-Coat the chicken with bread crumbs and set aside.

7-Heat oil in a kadhai on medium low heat, add chicken pieces and deep fry on lower to higher heat till they  becomes tender, crispy and golden brown in colour.

8-Serve hot with onion rings, lemon wedges and chutney of your choice.



About Anil Kumar

Chef at Mayuri Farms and Restaurant