KETO CHICKEN FARCHA
Keto Chicken Farcha
Yum
Votes: 28
Rating: 4.18
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: 28
Rating: 4.18
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.