Entree: India – Parsi-Indian – ફરચા ➤ Farcha (Parsi-style spiced fried chicken pieces marinated and crisp-fried)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 1/4 cup (60 ml) fresh lemon juice
- 2 large eggs, beaten, approx. 3.5 oz (100 g) total
- 3 tbsp (45 ml) plain yogurt
- 1 tbsp (15 ml) ginger-garlic paste
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) red chili powder
- 1 tsp (2 g) garam masala
- 1 cup (120 g) all-purpose flour
- 1/2 cup (70 g) fine semolina (rava)
- 1/4 cup (35 g) cornstarch
- 1 tsp (5 g) baking powder
- 2 tbsp (30 ml) milk (optional, for batter thinning)
- Oil for deep-frying
- Lemon wedges for serving
- Fresh cilantro or mint, chopped, for garnish

Instructions

1. Pat the chicken pieces dry. In a large bowl combine lemon juice, yogurt, beaten eggs, ginger-garlic paste, salt, pepper, turmeric, red chili powder, and garam masala. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or overnight for best flavor.
2. In a shallow bowl mix flour, semolina, cornstarch and baking powder. If using milk, stir it into the egg marinade to loosen slightly.
3. Heat oil in a deep pan to 350°F (175°C) for deep-frying. Ensure there is enough oil to fully submerge pieces, or use a deep-fryer.
4. Remove chicken from marinade, letting excess drip off. Dredge each piece evenly in the flour-semolina mixture, pressing lightly so the coating adheres.
5. Fry the chicken in batches, avoiding overcrowding, until golden brown and cooked through, about 12–15 minutes per batch depending on piece size. Internal temperature should reach 165°F (74°C).
6. Drain on a wire rack or paper towels. Serve immediately with lemon wedges and chopped cilantro or mint.