Chicken Farcha

About Chicken Farcha

Ingredients

• Chicken drumsticks 7 to 8
• Red chilli paste 2 tbsps + 1 tsp
• Browned onion paste 2 tbsps
• Salt to taste
• Black pepper powder 1 pinch
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Coriander powder 2 tsps
• Cumin powder 1 tsp
• Oil 3 tbsps + for deep frying
• Lemon juice 1 tbsp
• Fresh coriander leaves, chopped 2 tsps
• Breadcrumbs 1 cup
• Eggs 2

How to Make Chicken Farcha (Stepwise Photos)

Method

1. Make some incisions on the chicken drumsticks and put them in a bowl. Add 2 tbsps red chilli paste, 1 tbsp browned onion paste, salt, black pepper powder, ginger paste, garlic paste, coriander powder, cumin powder, 1½ tbsp oil and lemon juice and mix till all the drumsticks are well coated. Keep the bowl in the refrigerator to marinate for 2 hours.
2. Heat remaining oil in a deep non-stick pan, add remaining browned onion paste and remaining red chilli paste and saute till fragrant.
3. Add the marinated chicken drumsticks and a little water and mix well. Cover and cook till the gravy becomes thick, and the chicken is cooked.
4. Add some coriander leaves and turn off the gas.
5. Heat sufficient oil in a kadai.
6. Take breadcrumbs in a bowl and roll chicken drumsticks in it till they are well coated.
7. Take eggs in another bowl, add a little salt and whisk well. Dip the chicken drumsticks in whisked egg and deep fry till golden. Drain on absorbent paper.
8. Serve hot along with the gravy if any left.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps