Lahori chargha recipe

 

Pushto's word for chicken is chargha, and Lahori chargha comes from the Pakistani city of Lahore. The whole chicken is used in this dish, with the skin removed and deep slashes inserted. then cooked using both steaming and frying. It is covered in a generous amount of chat masala, lemon, and mint chutney, and you smack your lips after each bite.

Ingredients;

1 whole chicken, 1.5 to 2 kg, with the skin removed and additional cuts.

1 large egg

Yoghurt, 2 tablespoons

Garlic ginger paste, one tablespoon

Powdered turmeric, 1 teaspoon

Red chilli powder, 2 teaspoons

Cumin powder, 2 teaspoons

1 teaspoon of garam masala whole spice powder

Lemon, 3 tablespoons

1 teaspoon chat masala

1 teaspoon ground green cardamompowdered choti elaichi

2 tsp salt

a dash of ground nutmeg

a small amount of red food dye

For use in frying

Instructions;

1. Clean and skin a whole chicken. Make long, deep slashes along the chicken. To get rid of the stench, treat the chicken with 1/2 cup of vinegar and let it soak for 10 to 15 minutes.

2. After removing the vinegar, blot the chicken dry with a paper towel.

3. Combine all the marinade ingredients in a bowl and whisk to combine.

4. Evenly coat the chicken with the marinade, making sure to get into all the nooks and crevices.

5. Put the chicken in the fridge overnight or for at least eight hours with the cover on.

6. Set the chicken outside for 30 minutes before cooking. Chicken legs should be connected with a thread. And affix the wings to the body with toothpicks.

7. Place 3 to 4 onions, chopped in half, and 1/4 cup of oil in a large pot. Place a griddle beneath the pan if possible. use a saucepan with a hefty bottom, or.

8. Arrange the onions on top of your chicken. And put a lid on the pot.

9. Steam the chicken for 25 minutes at medium to low heat after 5 minutes on high heat. (If your chicken weighs more over 4 lbs. or 1.5 kg, extend the time by 10 min.)

10. Take the chicken out of the pot and fried it for 6 minutes in heated oil on each side, or until it is crispy and golden. While frying the chicken, make sure the oil is covering half of it.

11. Place the dish on a plate and liberally top it with more chat masala and lemon juice. Serve

with pulav rice and mint chutney.

Notes;

When deep frying the chicken, handle it with care. The chicken should be handled with sturdy tongs. Additionally, protect your hands against oil spill.

To avoid hand stains while marinating chicken, wear gloves.

Use the strained leftover oil to make gravies and curries.

If your chicken weighs more than 1.5 kg or 4 lbs, you need slightly up the amount of spices and salt.