Tuesday, 20 February 2018

Parsi Style Marghi na Farcha (Fried Chicken)

Marghi na Farcha ~ Chicken Farcha ~ Parsi style fried chicken
If there is one thing that I am insanely joyful at being, is that I'm a Parsi. Sweet, friendly, charitable, loving, self mocking and eccentric are but a few adjectives that are loosely used to describe my community folk, all of which I accept gladly. The one thing however that I am forever grateful for is our food, food that I shamelessly advocate, any and every chance I get. Now every flower has its season to bloom and every sports person is at his top form for a few number of tournaments, the same principle applies to Parsi food as well, come wedding season the gastronomic delights that one gets to experience are otherworldly.

A large and I mean large number of vanis (courses) that used to be served at Parsi weddings are reduced to a mere trickle with folks getting more weight and waist conscious (that would include me, truth be told), however I'm someone who thrives on nostalgia and I really do miss the days when a wedding patru (plaintain leaf on which the food is served) would be replete with vanis like Lagan nu Custard, Topli na Paneer, Chicken Maivalan and of course Marghi na Farcha.

In the days of yore these Marghi na Farcha would be made of an entire chicken leg, these days however it has been relegated to smaller pieces of the bird. Okay so what is a Marghi nu Farchu?, well simply put its a piece of chicken marinated in simple but delicious Indian spices, dipped in suji (semolina) or breadcrumbs, then dipped in egg wash and deep fried. To be honest a Marghi nu Farchu is a Kentucky Fried Chicken on another level of yummy goodness. This I'm blindly willing to place my bets on.

Marghi na Farcha ~ Chicken Farcha ~ Parsi style fried chicken
Now if all those words have tempted you enough, on to the recipe.

Makes: 4 Marghi na Farcha
Cooking time: 20 mins
Prep time: 10 mins + 2 hrs (for marination)

You will need:

Chicken drumsticks - 4 
Red chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Cumin seed (jeera) powder - 1/2 teaspoon
Coriander seed (dhaniya) powder - 1/2 teaspoon
Ginger garlic paste - 1/2 teaspoon
Lime juice - 1 tablespoon
Black pepper powder - 1/4 teaspoon
Salt to taste
Eggs - 2 whole
Bread crumbs or rava/ suji - 1/4 cup
Oil for frying - 4 tablespoons


Wash and dry the chicken drumsticks and poke holes all over the meat using a fork.

Put the drumsticks into a bowl and sprinkle with all the spice powders, lime juice, ginger garlic paste and salt.

Mix well and coat all the pieces of chicken well with the marinade.

Refrigerate for at least 2 hours or even overnight.

Now dip each piece in a bowl containing two lightly beaten eggs.

Next coat the egg dipped chicken with bread crumbs or rava/ suji.

Dip it gain into the beaten eggs.

Gently lower each thrice coated piece of chicken in a pan containing hot oil, the moment to put in the chicken, turn down the heat to medium low and allow to cook on each side for approx 4 mins.

Since we are pan frying these, you will need to turn the chicken pieces on their sides as well, in order to cook them from there as well.

Once all the pieces are cooked through and acquire a golden brown tint, drain off onto a paper towel to absorb the extra oil.

Serve piping hot with dals, curries or vegetable preparations or simply dunk them into you favorite dipping sauce and devour.



I have used drumsticks as they happen to be a favourite at my home, feel free to use any part of the chicken to make these Marghi na Farcha.

Do not forget to poke holes in the meat before marinating as this will allow it to absorb maximum flavour.

Adding a teaspoon of water to the egg wash before the final coat will result in nice lacey outer covering once the chicken is lowered into the hot oil.

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