CHARGHA CHICKEN

This recipe originates from Pakistan and its a popular street food there. I first saw the recipe on several blogs and was truly fascinated by it. The original concept  to marinate , steam and then deep fry a whole chicken tickled my  tastebuds with curiosity. I searched for various recipes and then ofcourse, decided to create my own, ofcourse inspired by various versions online. So.. this is the Nitu Didi version of Chargha Chicken.  I have omitted the deep frying and also some ingredients , replacing them with my own.

Hope you enjoy this as much as I did !

INGREDIENTS :

1 whole chicken, weighing around 1.5 kilos.  slit through the backbone and flattened, you can also use legs and thighs if you want.

3 tablespoons of greek yogurt ( if unavailable, please use hung yogurt , to hang the yogurt just put it in a muslin cloth and leave it so the water drains out.

3 tablespoons of ginger garlic paste

1 teaspoon of red chilli powder or more if you like it spicy

2 tablespoons  of cumin seeds. 2 tablespoons of coriander seeds. 8 black pepper corns, roasted together and ground into a powder

1 tablespoon of chaat masala

1 tablespoon of black salt

Normal salt to taste

METHOD:

Mix the spices and ginger garlic paste with the spices . Wash the chicken , I remove the skin and made gashes all over. Pat the chicken dry  ( very important) and then i apply the paste all over it, rubbing it with my fingers so the whole chicken has the spicy paste on it.

Marinate the chicken in a covered container overnight. You can marinate it for less time, but overnight works best.

Next day, preheat the oven to 220 degrees for 15 minutes. Transfer your chicken to an oven proof dish or tray and be prepared to be taken over by the most amazing fragrance once its put into the oven. Cook on high heat for about 30 minutes on each side.

NITU DIDI TIP :
I cut some potatoes into semi thick slices and salted and pepper them and sprinkled sunflower oil over them and then layed my chicken over the bed of potatoes.

ORIGINAL RECIPE VERSION :

An egg is added to the yogurt mixture. The chicken is steamed or semi cooked in the oven and then deep fried in a hot pan with oil till crispy.

My way or their way, this chicken is amazing ! Do let me know!chargha madechargha raw

 

 

 

 

This entry was posted in Chicken, Fusion, Gluten Free, Healthy Options, Ideas for meals, Indian Restaurant Dishes, Uncategorized. Bookmark the permalink.

2 Responses to CHARGHA CHICKEN

  1. sounds great! How do you make ginger garlic paste?

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