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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 appetiser or main dish with a green chutney dip.

 

Ingredients

 

Chicken Farcha

  • 650 g skinless chicken thighs or chicken drumsticks
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • 1 tsp ground coriander seed
  • ½ tsp ground cumin
  • 1 tsp (5 g) ginger garlic paste
  • ½ lime, the juice
  • 2 tbsp (15 g) ground psyllium husk powder
  • 2 eggs

 

Green chutney dip

  • 30 g fresh cilantro
  • 30 g fresh mint
  • ½ tsp (2.5 g) ginger garlic paste
  • 1 tsp salt
  • ½ tsp ground cumin
  • 1 tsp lemon juice
  • 75 ml Greek yogurt
  • 75 ml cream cheese, room temperature

 

Instructions

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 the cream cheese and yogurt in a bowl. Add the cilantro and mint mixture and combine well.
  3. Let it 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 chilli 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.