Parsi-style fried chicken (Chicken farcha) from Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture (page 204) by Farokh Talati

  • whole chicken
  • garlic
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Allow to marinate for at least 1 hour, and overnight if possible.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Herby mayonnaise; Mango pickle mayonnaise; Sweet and sour pickled tindora (Khatu mithu tindora); Coconut and coriander chutney (Kopra nu chutney)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 1 hour, and overnight if possible.

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