Chicken Farcha Recipe
Crispy Parsi Chicken Farcha with garlic ginger masala, marinated overnight and fried golden. Serve with potatoes and peas for a classic meal.
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Cooking tools:
- Chef's knife
- Cutting board
- Spice grinder
- Mixing bowl
- Measuring spoon
- Measuring cup
- Skillet
- Stove
- Whisk
- Fork
- Plate
- Tongs
- Spatula
- Paper towel
- Airtight container
- Refrigerator
- Oven
- Baking sheet
- Instant-read thermometer
- Saucepan
- Colander
- Zip-top bag
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 โ 2
- Vegetable Oil for frying
- 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)
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