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
4 servingservings

Ingredients

Green chutney dip
  • 1 oz. (1¾ cups) 28 g (425 ml) fresh cilantro
  • 1 oz. (5 tbsp) 28 g (75 ml) fresh mint
  • ½ tsp ½ tsp ginger garlic paste
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp ground cumin
  • 1 tsp 1 tsp lemon juice
  • 13 cup (2 oz.) 80 ml (60 g) Greek yogurt (4% fat)
  • 13 cup (223 oz.) 80 ml (75 g) cream cheese, room temperature
Chicken farcha
  • 1½ lbs 650 g boneless chicken thighs
  • 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 ginger garlic paste
  • ½ ½ lime, the juicelimes, the juice
  • 2 tbsp 2 tbsp ground psyllium husk powder
  • 2 2 eggeggs
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Instructions

Instructions are for 4 servings. Please modify as needed.

Green chutney dip

  1. Mix the mint, coriander, 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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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

17 comments

  1. CindyB
    If I like your recipes may I share them ??
    Reply: #3
  2. 1 comment removed
  3. Hey CindyB,

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

  4. 1 comment removed
  5. Zoë
    Hi,
    what type of oil should be used for frying?
    Reply: #6
  6. Kristin Parker Team Diet Doctor
    Zoe, bacon grease and coconut oil are excellent options for frying. Lard works well too, just make sure to get non-hydrogenated lard.
  7. 2 comments removed
  8. Simran
    Do you have to fry or can you oven bake?
    Reply: #10
  9. Kristin Parker Team Diet Doctor

    Do you have to fry or can you oven bake?

    The coating will not react the same to baking as it does to frying.

  10. Aisha
    are 2tbsp of psyllium husk enough for 650g chicken???? I'm asking because i never used it before. And also, how long do you deep fry chicken thighs to not burn psyllium husk? thanks :)
    Reply: #12
  11. Kristin Parker Team Diet Doctor

    are 2tbsp of psyllium husk enough for 650g chicken???? I'm asking because i never used it before. And also, how long do you deep fry chicken thighs to not burn psyllium husk? thanks :)

    If you use a thin coating then this should be sufficient; if you use a thicker coating of the psyllium it may take more. Length of frying time will depend on how big your chicken pieces are as it's important to make sure they are thoroughly cooked. You can use a food thermometer to double check the internal temperature.

  12. Aileen
    Can you use coconut or almond flour in place of psyllium husk?
    Reply: #14
  13. Crystal Pullen Team Diet Doctor

    Can you use coconut or almond flour in place of psyllium husk?

    This recipe has not been tested with coconut or almond flour. Almond flour burns easily and coconut flour is highly absorbant.

  14. Jordan
    I don't see any oil in the ingredients, yet the dish is fried in some of it. Do the macros include that fat? Thank you!
    Reply: #16
  15. Kristin Parker Team Diet Doctor

    I don't see any oil in the ingredients, yet the dish is fried in some of it. Do the macros include that fat? Thank you!

    At this point, no as the macros are drawn from the list of ingredients. I've asked the recipe team to review this recipe to adjust either the ingredients or how the chicken is cooked. Thank you for asking!

    Reply: #17
  16. Jordan
    Thank you!
  17. Tamara
    can this recipe be prepared in an air fryer? has anyone tried it that way - and if so did you make any adjustments ?
    Reply: #19
  18. Kerry Merritt Team Diet Doctor

    can this recipe be prepared in an air fryer? has anyone tried it that way - and if so did you make any adjustments ?

    We haven't tried this in an air fryer, but it sounds like a great idea!

  19. Tammy
    It's not clear to me whether the recipe is calling for boneless skinless thighs or merely boneless. It's almost impossible for me to get skin on boneless but I could debone them I guess if that's needed.
  20. Maddison
    I found the chicken strange to make, since I've always put egg and then the flour.... I don't know if this can this be right, because mine looked nothing like the image at the top. That being said I have a hard time believing the recipe image could be this actual meal. It looks like lovely crispy fired chicken, and this is pretty ok chicken cooked in oil that tastes kind of eggy with turmeric. I followed the instructions, and even used more phylum powder, since it wasn't enough to coat it all, and it wasn't remotely crispy like the picture. It was tender though, and my non keto boyfriend liked it, so that is a good commendation. Maybe next time I would adjust the spices, though they really do seem to add up the carb count. I would have loved more instruction on the frying as well. I used up a bunch of rendered fat and sunflower oil, and it was almost covered. (I flipped it halfway to make sure it was cooked through.) Do I need to completely cover the chicken? I really love the sauce, so delicious! (I subbed mayo for cream cheese to cut back on carbs though.) If I made this again I wouldn't bother trying to fry it.

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