Ingredients
Green chutney dip
28 g (425 ml) fresh coriander
28 g (75 ml) fresh mint
½ tsp ginger garlic paste
1 tsp salt
½ tsp ground cumin
1 tsp lemon juice
80 ml (60 g) Greek yogurt (4% fat)
80 ml (75 g) cream cheese, room temperature
Chicken farcha
650 g boneless chicken thighs
1 tsp salt
1 tsp pepper
½ tsp turmeric
½ tsp kashmiri red chili powder
1 tsp ground coriander seed
½ tsp ground cumin
1 tsp ginger garlic paste
½ lime, the juice
2 tbsp ground psyllium husk powder
2 eggs
Preparation
Green chutney dip
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.
Mix cream cheese and yoghurt in a bowl. Add cilantro and mint mixture and combine well.
Let rest in the fridge until you prepare the chicken.
Chicken Farcha
Prepare the chicken by separating the thigh and the drumstick. If you're using already separated pieces, start by cutting two slits on the upper side and one on the bottom side of the meat.
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.
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.
Season the eggs with salt and pepper. Beat until fluffy.
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.
Coat the chicken with the psyllium husk and then dip it 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.
When you are done with frying, remove the chicken pieces from the oil, drain on a paper towel and serve.
