Today is my mom’s birthday and I am sharing one of her favorite Parsi dishes to eat – Margi na farcha or fried chicken! I owe what I am today to my mom. Rain or shine she has always been there for us…always smiling, always happy and always positive. Happy Birthday Ma!
Margi na farcha is the Parsi equivalent of KFC but much more flavorful! We begin by marinating the chicken with spices, ginger, garlic and lime juice. Dipping the chicken in egg just before frying helps to seal all the flavors inside and mixed with the breadcrumbs forms a delicious, crispy crust. I prefer to use dark meat but you can also use white meat. Traditionally the chicken that is used to make farcha is bone-in and it takes longer to cook so if you are in a rush use boneless chicken.
Every mouthful is just a burst of flavor and textures. Crisp on the outside and spicy, tart, warm and juicy on the inside. Here is how I make it.