Chicken Farcha Recipe

Cooking Directions

• STEP 1.In a bowl, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Add chicken pieces to the marinade and mix well. Let it marinate for at least 2 hours or overnight in the refrigerator.
• STEP 3.In a separate bowl, mix all-purpose flour, cornflour, salt, black pepper, and baking powder to make the coating mixture.
• STEP 4.Dip each marinated chicken piece into the coating mixture, ensuring it is evenly coated.
• STEP 5.Heat oil in a deep pan or fryer. Fry the coated chicken pieces in batches until they turn golden brown and crispy.
• STEP 6.Remove the fried chicken farcha from the oil and place them on a paper towel to drain excess oil.
• STEP 7.Serve hot with mint chutney or ketchup as an appetizer or as a main course with rice or bread.

Cooking Tips

• Make sure to marinate the chicken for at least 2 hours or overnight to allow the flavors to penetrate.
• Use a deep pan or fryer with enough oil to ensure the chicken is fully submerged while frying.
• To check if the oil is hot enough, drop a small piece of the coating mixture into the oil. If it sizzles and rises to the surface, the oil is ready for frying.
• For extra crispy chicken, you can double coat the chicken by dipping it in the coating mixture twice before frying.

Storage and Serving

• Leftover chicken farcha can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken in a preheated oven at 350掳F (175掳C) for about 10-15 minutes or until heated through.
• Serve the chicken farcha hot as an appetizer or as a main course with rice or bread. It pairs well with mint chutney or ketchup.