Turn Up the Heat with This Authentic Lahori Chargha Delight

Turn Up the Heat with This Authentic Lahori Chargha Delight  

Ingredients: 

·             1 whole chicken (about 1.2–1.5 kg), skin removed

·        2 tbsp lemon juice

·        2 tbsp vinegar

·        1 tbsp ginger paste

·        1 tbsp garlic paste

·        1 yoghurt cup

·        2 tsp red chili powder (taste and adjust)

·        1 tsp turmeric powder

·        1 tsp garam masala

·        1 tsp coriander powder

·        1 tsp cumin powder

·        1 tsp black pepper

·        1 tsp chaat masala (optional but highly recommended)

·        2 tsp oil

·        Salt, to taste

·        Red colour food (optional, Lahori look)

·        Oil for deep frying (or brushing, if steaming/grilling)

Instructions: 

1.Prepare the Chicken: 

·        Wash and dry the whole chicken.

·        Make cuts in the breast, thighs, and legs so that the marinade can penetrate.

2. Marinate: 

·        Mix yogurt, lemon juice, vinegar, ginger-garlic paste, all spices, oil, and food color (if used) in a large bowl.

·        Spread the whole chicken with the marinade properly, so that it penetrates through the cuts.

·        Cover and refrigerate for at least 4 hours, or overnight.

3. Steam Cooking (Traditional Method):

·        Place marinated chicken on top of a steamer or stand in boiling water.

·        Cover and steam 30–40 minutes until well cooked.

4. Frying: 

·        Heat oil in karahi or a deep pan.

·        Fry the steamed chicken slowly until golden brown and crispy. (Approx. 5–7 minutes on both sides)

·        Drain on paper towels.

Alternative:

·        Grill or oven-roast the chicken at 200°C (400°F) till lightly           browned and slightly charred instead of deep-frying.

5. Serving: 

·        Decorate with lemon wedges, slotted onion, and chopped coriander.

·       Serve with hot naan, green chutney, and side salad or fries.     

  Tip: 

·        Pave this entire Lahori Chargha to impress weddings and   parties the focal point. Mint raita or imli chutney served as sides for the street-food-like feeling.