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Parsi Chicken Farcha Bites

August 15, 2014

There is something about moist, succulent chicken which is oh-so-hard to resist and this doesn’t disappoint!  Chicken Farcha is the traditional Parsi version of fried chicken.  It is enjoyed as a treat for special occasions due to its deep-fried decadence.  It is usually prepared on the bone and coated in an egg batter. 

 

As much as I love fried chicken in any form, I wanted to create an easier, boneless, bite-sized, healthier baked version and I promise you won’t miss the deep frying because the taste is so indulgent and flavor packed!  I’ve used chicken breast for this recipe as it is healthier and easier to cut into cubes. 

 

Some people don't like chicken breast because they find it can be too dry or stringy but that only happens when it is overcooked.  The secret to moist chicken breasts every time is tenderizing them before cooking - see below. 

 

This recipe is quite versatile - it works as both an appetizer or as part of a main meal.  Busy hostesses and mums take note - ­this recipe can be made a day ahead, stored in the fridge in an airtight container overnight and reheated in the grill or oven before serving.

 

  • For tender chicken breasts every time, use about one teaspoon of baking soda to each breast and ensure the baking soda has covered the entire piece, cover and set aside in the fridge for 20-25 minutes.  Once the time is up, under running water, THOROUGHLY rinse off all the baking soda and continue to use the chicken as you normally would in your recipe.  You can use this method to tenderize your chicken for all types of cooking including baking, frying, grilling etc.

  • You can use this same recipe and shallow or deep fry the chicken if you desire

  • I used toasted breadcrumbs for this recipe as it is what I had on hand but you could use panko breadcrumbs instead.  If you are in a time crunch you could still make these with just regular breadcrumbs though the outer texture may be slightly different.  The taste will be the same though.

  • If you want more crunch, after baking, give the chicken a few extra minutes under the grill to crisp up even more

  • These also go well with a masala dhal, katchumbar (onion salad) and rice for a meal idea

 

YOU WILL NEED

500g | 1 pound | 3 boneless chicken breasts cut into cubes

2 teaspoons baking soda

2 tablespoons lemon/lime juice

2 teaspoons ginger & garlic paste

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon garam masala

1/2 teaspoon ground coriander

1/4 teaspoon turmeric powder

1 tablespoon olive oil

1 tablespoon melted butter

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup toasted breadcrumbs    

1/4 teaspoon ground cumin

3 eggs lightly beaten

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon chili powder

A little extra butter/oil for greasing your baking dish

 

METHOD

  1. Place the cubed chicken pieces into a small mixing bowl add the baking soda and mix well to ensure the pieces are covered by the baking soda.  Set aside covered in the fridge for about 20 minutes.   Thoroughly rinse with water to remove all baking soda once the time is up.

  2. Return the chicken into your mixing bowl and add the lemon/lime juice, ginger and garlic paste, chilli powder, paprika, garam masala, ground coriander, turmeric, salt and pepper to the chicken and mix well to coat the chicken with the marinade.  Cover and place in the fridge for about 2 hours. 

  3. After two hours remove from the fridge and mix in the oil and butter to coat the chicken.

  4. In a small bowl mix the toasted breadcrumbs and ground cumin.

  5. In a small mixing bowl add the eggs, salt, pepper and chili powder.

  6. Preheat the oven to 180°C/375°F. 

  7. Grease a large baking sheet or a glass baking dish.  Alternatively you could also use baking paper to prevent sticking.

  8. Construct an assembly line of your chicken pieces, the bread crumbs, the egg mixture and your greased/lined baking dish.

  9. Take the bowl with the breadcrumbs and toss a few pieces of chicken at a time into the breadcrumbs and then dip into the egg mixture to make sure it is coated, shaking off any excess and place directly on the greased baking sheet/dish. 

  10. Continue process until all your chicken is used up.

  11. Bake for 20 minutes or until a golden crust is achieved.

  12. Serve with your favorite sauce, dip as an appetizer or as part of a main meal.

 

SERVES 6-8 AS AN APPETIZER/3-4 AS  PART OF MAIN MEAL

 

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