Parsi Chicken Farcha (Parsi-Style Indian Fried Chicken)

Parsi chicken farcha

Neil Langan Uk / Getty Images

Prep: 30 mins
Cook: 10 mins
Marinate from 1-8 hours: 30 mins
Total: 70 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
613 Calories
42g Fat
15g Carbs
41g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 613
% Daily Value*
Total Fat 42g 54%
Saturated Fat 6g 32%
Cholesterol 254mg 85%
Sodium 592mg 26%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 41g
Vitamin C 1mg 7%
Calcium 70mg 5%
Iron 3mg 17%
Potassium 497mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Parsis first came to Gujarat on India's western coast from Persia. Though not a large community, they have since become very influential in the country. When discussing the Parsis one cannot ignore their food as it is both delicious and unique. Parsi food combines both Persian and Gujarati Influences.

Parsi chicken farcha is a popular Parsi dish often served as a starter or appetizer at festivities of all kinds— from weddings to birthdays to family dinners and more. It is extremely easy to cook and often called the Indian version of American Southern fried chicken. Cook and serve some at your next gathering, or for a home-style family meal with a special twist. 

When all the chicken farchas are fried, serve hot with a green salad or roast vegetables.


  • 2 pounds chicken drumsticks, or wings. If using drumsticks, remove the skin

For the Marinade:

  • 2 tablespoons lemon juice

  • 1 tablespoon garlic paste

  • 1 tablespoon ginger paste

  • 1/2 teaspoon red chili powder

  • 1 teaspoon garam masala

  • 1/2 teaspoon freshly ground black pepper

  • Salt, to taste

For the Coating:

  • 1 cup breadcrumbs

  • 2 large eggs

  • Salt, to taste

  • 1/2 teaspoon freshly ground black pepper

  • 1 pinch red chili powder

To Deep-Fry:

  • 4 to 5 cups vegetable oil, or canola/sunflower cooking oil, more if needed

Steps to Make It

  1. Put the chicken in a large nonmetallic mixing bowl and add the lemon juice, garlic paste, ginger paste, red chili powder, garam masala powder, pepper and salt to it.

  2. Mix very well so that the chicken is thoroughly coated with the marinade ingredients. The longer you marinate the chicken, the tastier your chicken farcha will be, so overnight is perfect. If that is not possible, marinate for at least 30 minutes to an hour.

  3. Cover the mixing bowl with cling wrap and refrigerate to marinate.

  4. When you are ready to fry the chicken, prepare the coating ingredients by laying them all out. Start by laying the breadcrumbs out on a flat plate.

  5. Heat the vegetable/canola/sunflower cooking oil in a deep pan/wok/ kadhai, on medium heat. Do not be tempted to raise the temperature. You do not want the oil to be too hot as this will cause the chicken to burn on the outside and remain raw on the inside.

  6. Crack the eggs into a bowl and whisk until smooth. Now add the salt to taste, freshly ground black pepper and the pinch of red chili powder. Whisk again to mix well.

  7. Take the chicken out of the refrigerator and mix well again.

  8. When the oil is hot, roll each piece of chicken in the breadcrumbs to coat well.

  9. Dip each piece in the whisked egg mixture and gently drop into the hot oil.

  10. Depending on the size of your pan you can fry more than a piece of chicken at a time, but do not crowd them.

  11. Use a slotted spoon to turn the chicken pieces occasionally. The chicken is done when it turns golden on the outside

  12. Use a slotted spoon to remove from the oil and drain on paper towels. The chicken is not meant to be very crispy on the outside.