Keto Indian chicken farcha with green chutney dip

Keto Indian chicken farcha with green chutney dip

Chicken farcha is the lacy Indian equivalent of the American Southern fried chicken, mildly spiced and highly delicious. Let's dump the traditional breadcrumbs, ditch the carbs and keep the crisp. Serve this ultimate keto fried chicken as an appetizer or main dish with a green chutney dip.

Keto Indian chicken farcha with green chutney dip

Chicken farcha is the lacy Indian equivalent of the American Southern fried chicken, mildly spiced and highly delicious. Let's dump the traditional breadcrumbs, ditch the carbs and keep the crisp. Serve this ultimate keto fried chicken as an appetizer or main dish with a green chutney dip.
USMetric
2 servingservings

Ingredients

Chicken farcha
  • 1½ lbs 650 g skinless chicken thighs or chicken drumstickchicken drumsticks
  • 1 tsp 1 tsp salt
  • 1 tsp 1 tsp pepper
  • ½ tsp ½ tsp turmeric
  • ½ tsp ½ tsp kashmiri red chili powder
  • 1 tsp 1 tsp ground coriander seed
  • ½ tsp ½ tsp ground cumin
  • 1 tsp 1 tsp (5 g) ginger garlic paste
  • ½ ½ lime, the juicelimes, the juice
  • 2 tbsp 2 tbsp (15 g) ground psyllium husk powder
  • 2 2 eggeggs
Green chutney dip
  • 1 oz. 30 g fresh cilantro
  • 1 oz. 30 g fresh mint
  • ½ tsp ½ tsp (2.5 g) ginger garlic paste
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp ground cumin
  • 1 tsp 1 tsp lemon juice
  • 13 cup 75 ml Greek yogurt
  • 13 cup 75 ml cream cheese, room temperature

Instructions

Instructions are for 2 servings. Please modify as needed.

Green chutney dip

  1. Mix the mint, coriander, mint, ginger garlic paste, salt, cumin powder and lime juice in a blender. If it gets too thick, add a tablespoon of water.
  2. Mix cream cheese and yogurt in a bowl. Add cilantro and mint mixture and combine well.
  3. Let rest in the fridge until you prepare the chicken.

Chicken farcha

  1. Prepare the chicken by separating the thigh and the drumstick. If you're using already separated pieces, start with cutting two slits in the upper side and one in the bottom side of the meat.
  2. Place the chicken pieces in a bowl. Season with salt, black pepper, turmeric, red chili powder, coriander powder, cumin powder, ginger garlic paste and the juice of half a lime. Combine well so the meat gets covered in the marinade. Set aside for at least 30 minutes to marinate.
  3. Set up a breading station for the coating. Put psyllium husk on a plate or in a bowl and crack two eggs in another bowl.
  4. Season the eggs with salt and pepper. Beat until fluffy.
  5. Heat oil on medium heat in a large frying pan. Make sure the oil is not scorching hot, otherwise the coating will be done too fast while the chicken inside will be still raw.
  6. Coat the chicken with the psyllium husk and then dip into the egg. Add straight to the oil to deep fry. Repeat the process with the remaining chicken pieces. Fry on medium heat until golden brown and cooked thoroughly.
  7. When you are done with frying, remove the chicken pieces from the oil, drain on paper towel and serve.

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4 comments

  1. CindyB
    If I like your recipes may I share them ??
    Reply: #3
  2. CS
    Can this be made with chicken that still has the skin on? Only because I like the skin, that's all.
    Reply: #4
  3. Hey CindyB,

    Of course you may share them. Sharing is caring! :-)

  4. Hey CS,

    You can keep the skin on, the reason why all Sahil's recipes are without the skin is that they normally use skinless chicken in India. Feel free to ignore that and keep the skin on.

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