Ingredients:
- 1-1/2 kg whole chicken
- 2 tbsp vinegar
- 2 tbsp lemon juice
- 3 tbsp yogurt
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp red chili powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1tsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp black pepper
- 1/2 tsp cubebs
- 1/2 tsp yellow food color
- salt to taste
- oil for frying
- 1/2 tsp chat masala
- 3-4 lemon wedges
- Salad leaves
- Rinse the chicken inside and outside properly then pat dry.
- Makes4-5 deep incisions or cuts on whole chicken by using a sharp knife then keep aside.
- Put all the ingredients in a blender and make a smooth paste of it.
- Rub this paste evenly over the chicken, cover and leave to marinate for at least 2-3 hours or overnight if possible.
- Take a deep pot and place a sieve upside in the base of the pot.
- Add one cup of water in it and put the chicken on the sieve.
- Put the lid on and steam on low heat for 30 minutes.
- Heat oil in a deep pan (karahi ) until too hot, then reduce the heat to medium .
- When oil is hot, fry steamed chicken for 12-15 minutes or until it turn golden brown on both side.
- Then remove from the oil and drain on absorbent paper.
- Sprinkle chat masala onto it.
- Garnish with lemon wedges and salad leaves.
- Lahori Charga is ready to serve.
- Serve hot.
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