Chicken Charga Recipe

Chicken Charga Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Chicken Recipes.


15472 Views 3 Comments

5:00
To Prep
0:20
To Cook
04
Servings

1) Whole Chickens, skinned 1
2) Lemon juIce 4 tablespoons
3) Garlic paste 1 Teaspoon
4) Ginger paste 1 Teaspoon
5) Cumin (zeera powder) 1 Teaspoon
6) Garam masala 1 Teaspoon
7) Chili powder 1 Teaspoon
8) Curry powder 1 Teaspoon
9) Salt 1 Teaspoon
10) Oil for deep frying
11) Chat masala 1 Teaspoon


How to make Chicken Charga



1. Place the chicken on a chopping board and using a sharp knife, make deep incisions at 2 inches intervals.
2. Place the chicken in a large bowl and rub 2 tablespoon lemon juice into the incisions.
3. Cover and leave to marinate for about an hour.
4. Add ginger, garlic, cumin, garam masala, chili powder, salt and curry powder to the lemon juice to make a paste.
5. Rub the marinade over the chicken.
6. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator.
7. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium.
8. Fry the chicken carefully in hot oil, turning many times to ensure even browning.
9. Fry the chirgha for 12-15 minutes to a golden color, drain thoroughly with a perforated slice.
10. Then place them on absorbent kitchen paper.
11. Sprinkle with chat masala.
12. Decorate with lemon wedges and onion rings.
13. Serve with Nan, Poodinay Ki Chutney and Raita.
1. Place the chicken on a chopping board and using a sharp knife, make deep incisions at 2 inches intervals.
2. Place the chicken in a large bowl and rub 2 tablespoon lemon juice into the incisions.
3. Cover and leave to marinate for about an hour.
4. Add ginger, garlic, cumin, garam masala, chili powder, salt and curry powder to the lemon juice to make a paste.
5. Rub the marinade over the chicken.
6. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator.
7. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium.
8. Fry the chicken carefully in hot oil, turning many times to ensure even browning.
9. Fry the chirgha for 12-15 minutes to a golden color, drain thoroughly with a perforated slice.
10. Then place them on absorbent kitchen paper.
11. Sprinkle with chat masala.
12. Decorate with lemon wedges and onion rings.
13. Serve with Nan, Poodinay Ki Chutney and Raita.

Posted By: ~Sani~, karachi

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Reviews & Comments (3)

Fizzah - Karachi Nov 14, 2013
should i add papaya to chicken to make it more soft???
humma - lahore Oct 03, 2013
wah bhi maza agay. its really very nice i love to eat this charga recipe and hopefully i will try it again.
Sadia - Mirpur khas Sep 25, 2013
Ais recipe ko deakh kar moo may pani agai, very hot dish hai Lahore ki, Ais jummay ko try karoo gi
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Tags : Chicken Charga by Chef ZakirChicken Charga by Zubaida TariqChicken Charga by Chef Shireen Anwar

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