Chicken Farcha holds a special place in Parsi cuisine as one of those recipes that families guard and pass down through generations. The method involves tenderizing chicken pieces with quick cuts, coating them in a fresh green masala paste made from garlic, ginger, coriander, and green chillies, then letting everything sit together for hours.
After the long marinate, you dip each piece in beaten egg whites and yolks before frying until golden. The spice blend soaks right through the meat while the double coating creates a satisfying crunch. It is comfort food that works equally well for a Sunday lunch or a festive gathering.
About the Recipe
This recipe stands apart because it combines two distinct techniques that work beautifully together. First, you tenderize the chicken by making shallow cuts across each piece, which helps the masala penetrate deeper during the long marinate. Then comes the egg and breadcrumb coating that seals in all that flavor while creating texture on the outside.
The masala itself is a vibrant green paste that brings heat from green chillies, warmth from cumin seeds, and freshness from coriander. If you have never tried Parsi cooking before, this dish offers a wonderful introduction that is flavorful without being overly complicated.
Why you will love this recipe
The marinating process does most of the heavy lifting, which means your active cooking time stays manageable. You prepare the paste, coat the chicken, and let the refrigerator do the work overnight. When it comes time to fry, the kitchen fills with the aroma of garlic and cumin as each piece turns golden brown.
I always make sure to beat the egg whites until frothy before blending in the yolks because that extra air helps the coating puff up slightly during frying. The chicken stays moist inside because the paste acts as a protective layer, while the breadcrumbs give you that satisfying crunch with every bite. It also pairs beautifully with simple sides, so you do not need to fuss over complicated accompaniments.
Chicken Farcha
Cooking Tips
Do not skip the step where you cut into the chicken flesh with a sharp knife. Those shallow slashes help the marinade work its way deeper and also reduce cooking time. If your chicken is not particularly tender, boil it briefly before applying the masala paste as suggested in the instructions.
Keep your frying oil at medium heat rather than high because you want the coating to brown gradually while the inside finishes cooking. I find that turning the pieces only once gives a better crust than flipping them several times.
Serving and Storing Suggestions
This recipe serves four to six people depending on appetites. Plan for about twenty minutes of prep time plus eight to ten hours for marinating. Serve the farcha hot alongside boiled potatoes and carrots cut into small cubes, mixed with green peas. The vegetable side balances the richness of the fried chicken.
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven to help restore some of the crispness, though the chicken tastes good at room temperature as well.
Similar Recipes
- Parsi Sali Boti
- Chicken Cutlets
- Masala Fried Chicken
- Schnitzel with Indian Spices
- Chicken Pakora
Nutrient Benefits
Chicken provides lean protein that supports muscle health and keeps you satisfied longer. Ginger and garlic both offer anti inflammatory properties and have been used for digestive support in traditional cooking for centuries. Fresh coriander adds vitamins A and K along with antioxidants. The cumin seeds contribute iron and may aid digestion. While this is a fried dish, the chicken itself remains a good protein source, and you can control the quality of oil you use for frying to make better choices for your health.
Chicken Farcha
Ingredients
- 1 1/4 kg Chicken (1 tender, medium skinned and cut into 8 pieces)
- 1 tbsp Worcestershire Sauce
- 1 tsp Salt
- 1 tbsp Olive or Salad Oil
- 1 tsp Flour
- 1/4 cup Dried Breadcrumbs
- 2 Eggs – 2
- Vegetable Oil for frying
Grind to a Paste:
- 6 cloves Garlic
- 2 cm Fresh Ginger Root
- 4 tbsp Fresh Coriander (roughly chopped)
- 2 to 4 Green Chillies
- 1 tsp Cumin Seeds
- 1 Small Onion (cut into 2 pieces)
Instructions
- Remove sections of bone from the chicken breasts.
- With a sharp knife and with quick strong strokes cut into the flesh of each piece of chicken. The flesh should be slighlty broken up but not cut right through.
- Mix worcestershire sauce, salad oil, salt and flour into masala paste.
- Coat each piece of chicken with the masala paste and allow chicken to marinate 8 to 10 hours. If chicken is not very tender boil it before applying masala powder.
- Pour oil in a deep frying pan and heat to medium heat.
- While oil is heating, separate the eggs. Beat egg whites till frothy, then blend in egg yolks.
- Coat each piece of chicken with breadcrumbs, dip in beaten eggs and fry on medium heat. Turn when one side is cooked and continue cooking till chicken is tender.
- Serve with boiled potatoes and carrots cut into small squares and mixed with boiled peas.
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Frequently Asked Questions
Can I use chicken thighs instead of a whole chicken cut into pieces?
Yes, boneless thighs work well and cook faster. You can also use drumsticks if you prefer dark meat, just adjust the cooking time as needed.
What if I do not have time to marinate for eight to ten hours?
The flavor improves with a long marinate, but if you are short on time, let the chicken sit for at least two to three hours. You can also poke more cuts into the flesh to help the masala penetrate faster.
How do I know when the chicken is fully cooked?
The coating should be golden brown and the meat should feel firm when pressed gently. If you have a meat thermometer, the internal temperature should reach seventy four degrees Celsius.
Can I bake this instead of frying?
You can bake the coated chicken at two hundred degrees Celsius for about thirty to thirty five minutes, flipping halfway through. The texture will be different but still tasty, though it will not be as crispy as the fried version.
What can I serve with Chicken Farcha besides potatoes and peas?
A simple green salad, cucumber raita, or steamed rice all pair nicely. Some people also enjoy it with a squeeze of fresh lemon juice on top.
