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Keto Chicken Farcha

Another Keto Fried Chicken

Chicken Farcha is probably a dish that most of you are not familiar with. It’s a fried chicken made by the Parsi community of India. It’s mildly spiced and then coated in either breadcrumbs or semolina flour, dipped in egg and then deep friend. The highlight of this dish is the mild flavour and the egg coating. This was requested by HK fan Andy Bhavsar on our HK Facebook group quite a few times and since I love the dish myself, I thought it was time to make it. Since I’ve already made a recipe for a Keto fried chicken where I made breadcrumbs using my 90 second Keto bread I wanted to do something different for this recipe. I spent some time experimenting with almond flour, coconut flour etc for deep frying to see what works best and surprise surprise it was psyllium husk that did the job. Anyway enough jibber jabber, enough the recipe.

This could also be a chicken pakora

I think if you used boneless pieces of chicken and did the same thing, you’ve got a Keto chicken Pakora. Whether you use bone in chicken or boneless, a good green chutney is a must have to accompany the dish. I did a really delicious one for my Tandoori chicken wings recipe, so check it out and use that recipe. Cooking this chicken properly though is a pressure point. The reason being that egg cooks very fast and depending on the size of the chicken piece it will take much longer to cook. As I mentioned in the video it’s important to have the oil hot but not so hot that the outside browns in seconds and the inside remains raw. I do not use a deep frying so I have no clue about the cooking temperature. Like most Indian cooks/chef it’s all by look and feel and going with the flow. I did however see some recipes where the chicken was first cooked either in a pan or in the microwave and then breaded and fried, so that could be something you do to ensure a chicken piece that is cooked all the way through. Anyway, enjoy!

 

Keto Chicken FarchaNutrition Info (per serving)

  • Calories: 342
  • Net Carbs: 1g
  • Carbs: 5g
  • Fat: 20g
  • Protein: 31g
  • Fiber: 4g

This recipe makes 2 servings. Get this recipe on myfitnesspal.

KETO CHICKEN FARCHA
Keto Chicken Farcha
Yum
Votes: 16
Rating: 4.25
You:
Rate this recipe!
My Keto version of the classic Parsi dish, Chicken Farcha.
Servings Prep Time
2 servings 10 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time Passive Time
15 minutes 30 minutes
KETO CHICKEN FARCHA
Keto Chicken Farcha
Yum
Votes: 16
Rating: 4.25
You:
Rate this recipe!
My Keto version of the classic Parsi dish, Chicken Farcha.
Servings Prep Time
2 servings 10 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time Passive Time
15 minutes 30 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare the chicken by separating the thigh and the drum and cutting gashes into the flesh.
  2. Marinate the chicken with salt, pepper, tumeric, red chilli powder, coriander powder, cumin powder, ginger garlic paste and the juice of half a lime.
  3. Set aside and let marinate for 30 minutes at least if not longer.
  4. Set up a breading station for the chicken by putting psyillium husk in a plate and crack two eggs in another.
  5. Season the eggs with salt and pepper and then beat them.
  6. Coat the chicken in the psyillium husk and then dip into the egg and then put it straight into the oil to deep fry
  7. Make sure the oil is not scorching hot otherwise the outside will cook fast and leave the inside raw. So cook it on a medium heat for a longer time to ensure it's cooked through
  8. Once done, drain on paper towls and serve with green chutney.

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37 Comments

  • Reply
    dNc
    February 7, 2018 at 7:13 am

    Looks yummy as always

  • Reply
    Anandia
    February 7, 2018 at 4:26 pm

    I like to soak the chicken in a salt water solution for 30 minutes, then parboil before coating and frying in the oil. It helps the chicken be as moist as can be and ensures you won’t have a burned crust on the outside and raw chicken on the inside. πŸ™‚

    • mm
      Reply
      Sahil Makhija
      February 8, 2018 at 4:21 am

      that makes absolute sense πŸ™‚ thanks for the tip.

    • Reply
      Luke
      February 8, 2018 at 8:27 pm

      KFC boils the chicken before deep frying in a pressure cooker, it’s the cooking in water which keeps it moist.

      • mm
        Reply
        Sahil Makhija
        February 9, 2018 at 3:52 am

        Thanks for the tip πŸ™‚

  • Reply
    Mary bayne
    February 7, 2018 at 10:46 pm

    What kind of oil did you use?

    • mm
      Reply
      Sahil Makhija
      February 8, 2018 at 4:20 am

      I used a mixture of ghee and olive oil (the frying kind). You can use lard/bacon fat/avacado oil/coconut oil etc etc.

      • Reply
        Steven B Martinez
        May 9, 2018 at 6:17 am

        Hi Sahil, I was wondering what the proportions are for ghee to olive oil?

        • mm
          Reply
          Sahil Makhija
          May 29, 2018 at 12:38 pm

          Mine was literally at random.

  • Reply
    Dave
    February 7, 2018 at 11:07 pm

    Just tried this as pakoras, very good. I didn’t put quite enough spice In my marinade.

    • mm
      Reply
      Sahil Makhija
      February 8, 2018 at 4:21 am

      Glad it tasted good. The measurements can be tricky, I mostly eyeball spices.

  • Reply
    Martin G.
    February 8, 2018 at 12:28 am

    I’ve never seen psyillium husk used this way! Is it neutral in flavor? From the video it didn’t look like it had much crunch, I wonder if that’s because of the low temperature or if it’s just how psyillium husk behaves when fried. Looks like something to experiment with.

    • mm
      Reply
      Sahil Makhija
      February 8, 2018 at 4:22 am

      So chicken farcha isn’t really ‘crunchy’ anyway because it’s more about the egg coating on the outside. It will have the authentic farcha taste though.

  • Reply
    Tolasi
    February 9, 2018 at 11:12 am

    Omg, so glad I stumbled on this channel (youtube)! These are the dishes I’m more familiar with and love to eat. Keto curry last night, keto farcha tonight!

  • Reply
    Tolai
    February 9, 2018 at 11:13 am

    Omg, so glad I stumbled on this channel (youtube)! These are the dishes I’m more familiar with and love to eat. Keto curry last night, keto farcha tonight!

    • mm
      Reply
      Sahil Makhija
      February 10, 2018 at 4:27 am

      Glad to hear that πŸ™‚

  • Reply
    Shivani
    February 11, 2018 at 4:15 pm

    Awesome recipe . Just had this a few months ago at soda bottle.. will try this. And your dad 😍😘

  • Reply
    Irene
    February 17, 2018 at 1:30 am

    Has anyone tried cooking these in an air-fryer?

    • mm
      Reply
      Sahil Makhija
      February 17, 2018 at 1:03 pm

      Someone on our facebook group/page did it and didn’t recommend it.

  • Reply
    Sage
    February 18, 2018 at 10:44 pm

    I prefer boneless chicken, would this recipe be good with a chicken breast?

    • mm
      Reply
      Sahil Makhija
      February 19, 2018 at 5:51 am

      Yes absolutely. In fact it’s perfect because it will cook quickly as well.

  • Reply
    Liz
    February 20, 2018 at 6:11 pm

    Hi, any tips on how to do this with already cooked chicken? I was hoping I could shred up some rostisserie chicken and make
    them into pakoras. Any suggestions?

    • mm
      Reply
      Sahil Makhija
      February 21, 2018 at 3:49 am

      Exactly the same way. I would shred the chicken, blend it with some spices and get like a paste/mince out of it, shape it, coat it, dip it, fry it. The only difference is you can fry it at a higher temperature so the outside cooks faster and you are done. You don’t need to cook it for 5-8 minutes at a low temp to make sure the chicken cooks all the way through. Hope that helps.

  • Reply
    Cheri
    February 22, 2018 at 9:25 pm

    I am cooking your Chicken Farcha for dinner tonight and I cannot find it on My Fitness Pal. Could you add it to MFP, please? πŸ™‚

  • Reply
    Aravind
    February 24, 2018 at 5:36 pm

    I see you add garlic, turmeric, chilli powder and even tomatoes in many of your recipes.But when I see the macros it doesn’t add up.
    Shouldn’t we count the carbs from spices?.

    • mm
      Reply
      Sahil Makhija
      February 26, 2018 at 9:45 am

      You can if you want to. I never do, I find that it’s too minimal to count it. Also long term life wise it’s just too tedious.

      • Reply
        Aravind
        February 26, 2018 at 7:46 pm

        Wow, that’s a big relief. Ketogenic Diet to helps me a lot with Spinal Cord regeneration after a traumatic injury and With your easy to make and relatable dishes, you are making it easy and enjoyable for me to stay in KD.Thank you <3

  • Reply
    Cathleen
    March 20, 2018 at 1:09 am

    New subbie to your YT channel! I stumbled upon it while looking for keto recipes. This sounds yummy! I can’t wait to try some of your recipes.

  • Reply
    Marilyn Pedersen
    March 30, 2018 at 9:24 pm

    Great recipes and loving all you’re videos. I’m 70 and I no longer crave sugar and carbs. Its real freedom for me. Thanks for all the keto lifestyle recipe’s

  • Reply
    Deborah
    July 23, 2018 at 2:54 am

    Made these tonight, all thighs all the time. My husband and I were confused by the order of psyllium then egg but we stuck to your rules and oh boy are was the chicken delicious! Thanks, Sahil!

  • Reply
    Amy
    August 24, 2018 at 6:31 pm

    Sahil, can these be made in an air-fryer?

    • mm
      Reply
      Sahil Makhija
      August 27, 2018 at 8:33 am

      Absolutely!

  • Reply
    Annabella Hayes
    September 16, 2018 at 7:29 am

    Both Irene and Amy asked if this could be cooked in an airfryer you told Irene the it could not be according to a Facebook person and now you tell Amy that it could so which is it yes or no I’m confused

    • mm
      Reply
      Sahil Makhija
      September 17, 2018 at 2:26 am

      haha sorry I haven’t been keeping track but I haven’t tried it in an air fryer, however I don’t see why it wouldn’t work. I can’t promise it will be as good as I have no idea how things turn out in the air fryer πŸ™‚ Maybe someone who tried it can leave a comment here saying whether it worked well or not πŸ™‚

  • Reply
    Brandon Perlow
    November 28, 2018 at 12:26 am

    Hey Sahil! Great recipe! I just used an air fryer to test out your chicken! So heres the verdict. The first pass, I had 4 pieces of chicken thigh made to your instructions, but I added some mustard and vinegar to the marinade. I did the psyllium coat first then egg wash. The air fry came out Ok(rubbed some ghee on the tray). The coating was flaking off. I was doing research, and decided to try different coatings, and do the eggwash FIRST then “breading”. I used psyllium on 2 pieces, unflavored protein powder on 2, and 1 piece with ground pork rinds. I cooked it for 10 minutes, then flipped, and cooked another 5 at 400 degrees on the airfryer. So, not surprisingly, the psyllium came out the best, very crispy, and stayed on. The other 2 flaked, and the protein powder just was harder to work on after egg wash. Im thinking that next batch to add more spicing on the psyliium to get a more intense flavor.

    • mm
      Reply
      Sahil Makhija
      November 28, 2018 at 2:59 am

      Nice, thanks for sharing your experiments and results.

  • Reply
    Ashank
    December 1, 2018 at 7:05 pm

    Tried this today Sahil. Turned out so well.

    Thank you so much \m/

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