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Recipes
Pakistani Recepis > Chargha
Ingredients- 1 whole chickens, skinned
- 4 tablespoons lemon juice
- 1 teaspoon garlic
- 1 teaspoon ginger paste
- 1 teaspoon cumin (zeera powder)
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon curry powder
- 1 teaspoon salt
- oil for deep frying
- 1 teaspoon chat masala
- Place the chicken on a chopping board and using a sharp knife, make deep incisions at 2 inches intervals. Place the chicken in a large bowl and rub 2 tablespoon lemon juice into the incisions. Cover and leave to marinate for about an hour
- Add ginger, garlic, cumin, garam masala, chili powder, salt and curry powder to the lemon juice to make a paste
- Rub the marinade over the chicken. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator
- Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium
- Fry the chicken carefully in hot oil, turning many times to ensure even browning. Fry the chirgha for 12-15 minutes to a golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper
- Sprinkle with chat masala
- Decorate with lemon wedges and onion rings
- Serve with Nan, Poodinay Ki Chutney and Raita