Marghi Na Farcha - Chicken Farcha

Recipe by
Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

One of the most delicious and popular dishes of Parsi cuisine is the humble Marghi na farcha or Chicken farcha, which is an appetizer made with fried chicken and is the ‘Bawa’ equivalent of the famous KFC Chicken. Chicken farcha is tender on the inside and wonderfully crispy on the outside. The dish not only goes excellently with all sorts of dals and curries but also can be presented as a great appetizer dish served with some mint raita.

To make Marghi na farcha, the chicken first needs to be washed and marinated with ginger-garlic paste and salt, and then coated with pepper, clove and cinnamon mix, haldi powder and red chilli powder; thereafter, leave it aside for at least 30 minutes. After that, simmer the chicken on low heat in a heavy bottomed pan with water, coriander, celery, and green chillies. You need to simmer it until the chicken is tender and soft, and then remove the pan from the heat. After the chicken has cooled down, you need to coat the chicken pieces with breadcrumbs and have beaten eggs ready on the side. Finally, you need to dip the chicken pieces in the beaten eggs and fry them in oil until they assume a beautiful golden-brown colour. serve the Marghi na farcha with green salad and potato chips.

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • 8 pieces - chicken
  • 1 tbsp (15 g) - ginger- garlic paste
  • 1.5 tsp - Kashmiri chilli powder
  • 3/4 tsp - turmeric powder
  • 1.5 tsp - cinnamon, clove and black pepper powder (1/2 tsp of each)
  • 2 - green chillies
  • 1 tbsp - coriander leaves
  • 1/2 stalk - celery (optional)
  • 1 cup - water
  • 1 cup (150 g) - breadcrumbs
  • 2 - eggs
  • salt to taste
  • oil for frying

How to Make Marghi Na Farcha - Chicken Farcha

  • Wash the chicken and marinate with salt and ginger- garlic paste.
  • Coat it with red chilli powder, turmeric powder and cinnamon- clove-pepper mix.
  • Leave aside for half an hour.
  • Place the chicken in a heavy bottomed pan along with the green chillies, celery, coriander and 1 cup of water.
  • Simmer over low heat until the flesh is soft and tender. Remove from the heat without any gravy.
  • Beat the eggs and keep aside.
  • Coat chicken pieces with the breadcrumbs.
  • Heat oil in a kadhai or frying pan. Dip the chicken pieces in the beaten eggs and fry golden brown.
  • Serve hot with potato chips and green salad.
  • Recipe Courtesy: Niya's World