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Recipes in English
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Kebab / Tikka Recipes >>
Chicken Charga |
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1 whole chickens, skinned |
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4 tablespoons lemon juice |
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1 teaspoon garlic paste |
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1 teaspoon ginger paste |
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1 teaspoon cumin (zeera powder) |
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1 teaspoon garam masala |
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1 teaspoon chili powder |
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1 teaspoon curry powder |
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1 teaspoon salt |
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oil for deep frying |
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1 teaspoon chat masala |
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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
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Add ginger, garlic, cumin, garam masala, chili powder, salt
and curry powder to the lemon juice to make a paste
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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
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Heat oil in a deep fryer or a karahai to smoking point, then
reduce the heat to medium
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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
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Sprinkle with chat masala
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Decorate with lemon wedges and onion rings
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Serve with Nan, Poodinay Ki Chutney and Raita
Serves 4 people
Preparation Time:
8 hours
Cooking Time: 60 minutes
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