April 30, 2015

Chicken Farcha


  • 1 tender, medium chicken cut into 8 pieces

Grind to masala paste:

  • 6 cloves garlic peeled
  • 3 cm piece of fresh ginger root
  • 4 tablespoons roughly chopped fresh coriander
  • 5 to 10 green chilies
  • 1 teaspoons cumin seeds
  • 1 small onion, cut into 2 pieces
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon salt
  • 1 desert spoon olive or salad oil.
  • 1 slightly heaped teaspoon flour
  • ½ cup dry breadcrumbs.
  • 2 eggs
  • Vegetable oil or ghee for frying.


  1. Remove sections of bones from breast pieces of chicken.
    With a sharp knife and with quick strong strokes cut into the flesh of each piece of chicken. The Flesh should be slightly broken up but not cut right through.
  2. Mix Worcestershire Sauce, salad oil, salt and flour into masala paste.
    Coat each piece of chicken with the masala paste and allow chicken marinate 8 to 9 hours. ( If chicken is not very tender boil it before applying masala paste.)
  3. Pour oil or ghee in a deep frying pan up to a depth of 3 cm. And heat to medium hot.
  4. While oil is heating, separate the eggs. Beat egg whites till frothy, then blend in egg yolks.
  5. Coat each piece of chicken with bread crumbs, dip in beaten eggs and fry on a slow fire. Turn when one side is cooked and continue cooking till chicken is tender.

To Reheat : Microwave Chicken Farcha for 20 minutes, covered with paper towels or with a Collapsible Microwave Cover

There are some steps you can follow if you want to make sure that your microwave-chicken is safe and tastes great.

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