I was fortunate to work for Tata Steel at Bombay House, and during lunchtime, I tried to explore the Parsi dishes at the various restaurants and eateries in the Fort area catering to this cuisine. The massive pieces of chicken farcha that were served really took me by surprise, which also won me over with the taste. A popular dish, often served at Parsi weddings or special occasions. Basically, marinated chicken pieces generously coated with frilly beaten eggs and deep fried.
Preparing chicken farcha is very easy. Huge pieces of chicken are marinated with spices for 4 hours or overnight. Cooked in a pan until three-fourth done, cooled, then dredged in breadcrumbs or semolina, finally dipped in beaten egg and deep fried on medium-low heat. This allows the chicken to cook through, while browning the outer egg coating evenly. Incredibly delicious, crispy on the outside, succulent and moist on the inside. A family favourite!!!
Preparing chicken farcha is very easy. Huge pieces of chicken are marinated with spices for 4 hours or overnight. Cooked in a pan until three-fourth done, cooled, then dredged in breadcrumbs or semolina, finally dipped in beaten egg and deep fried on medium-low heat. This allows the chicken to cook through, while browning the outer egg coating evenly. Incredibly delicious, crispy on the outside, succulent and moist on the inside. A family favourite!!!
Chicken Farcha
(Yields 10 pieces)
Ingredients:
1 kg whole chicken
2 teaspoons garam masala powder
juice of 1 lime
1/2 cup breadcrumbs or semolina
4 eggs
oil for deep frying
salt
Grind to a paste with a dash of water
6 large cloves of garlic
1-inch piece of ginger
6 green chillies
handful coriander leaves
Method:
Deskin the chicken, cut breast into 4 pieces, legs into 4 pieces (2 thighs and 2 drumsticks), 2 wings (leave as is, i.e. 3-joint wing) and reserve the backbone for future use to make soup broth. Cut deep gashes on the breast and leg pieces. This helps in better penetration of the marinade and also, allowing the oil to quickly cook the meat closer to the bone.
Wash chicken pieces, drain well, marinate with ground paste, garam masala powder, lime juice and salt. Cover and refrigerate for 4 hours or overnight.
Transfer marinated chicken pieces in a pan. Add a dash of water, cover pan and cook pieces until three-fourth cooked with moisture completely dry. Set aside to cool.
Separate egg yolks and whites into two bowls. Beat whites until stiff with an electric hand beater and then whip the yolks. Gently fold in the yolks into the whites with a spatula.
Heat oil in a pan on medium-low for deep frying.
Place breadcrumbs or semolina in a dish. Coat each chicken piece with breadcrumbs.
With a pair of tongs, dip the breaded pieces in egg (generously covered) and then into the hot oil. Fry two or three pieces at a time, similar ones (breasts or legs) together for uniform cooking. Spoon hot oil on top to get frills. Cook pieces for 2 to 3 minutes on each sides until cooked through and brown. Drain on absorbent paper towels.
Serve hot.
Note:
(Yields 10 pieces)
Ingredients:
1 kg whole chicken
2 teaspoons garam masala powder
juice of 1 lime
1/2 cup breadcrumbs or semolina
4 eggs
oil for deep frying
salt
Grind to a paste with a dash of water
6 large cloves of garlic
1-inch piece of ginger
6 green chillies
handful coriander leaves
Method:
Deskin the chicken, cut breast into 4 pieces, legs into 4 pieces (2 thighs and 2 drumsticks), 2 wings (leave as is, i.e. 3-joint wing) and reserve the backbone for future use to make soup broth. Cut deep gashes on the breast and leg pieces. This helps in better penetration of the marinade and also, allowing the oil to quickly cook the meat closer to the bone.
Wash chicken pieces, drain well, marinate with ground paste, garam masala powder, lime juice and salt. Cover and refrigerate for 4 hours or overnight.
Transfer marinated chicken pieces in a pan. Add a dash of water, cover pan and cook pieces until three-fourth cooked with moisture completely dry. Set aside to cool.
Separate egg yolks and whites into two bowls. Beat whites until stiff with an electric hand beater and then whip the yolks. Gently fold in the yolks into the whites with a spatula.
Heat oil in a pan on medium-low for deep frying.
Place breadcrumbs or semolina in a dish. Coat each chicken piece with breadcrumbs.
With a pair of tongs, dip the breaded pieces in egg (generously covered) and then into the hot oil. Fry two or three pieces at a time, similar ones (breasts or legs) together for uniform cooking. Spoon hot oil on top to get frills. Cook pieces for 2 to 3 minutes on each sides until cooked through and brown. Drain on absorbent paper towels.
Serve hot.
Note:
- Ensure that the oil used is clean and free of impurities.
