| Recommended By Chef |
| 4:00 To Prep |
| 0:20 To Cook |
| 04 Servings |
| Tips About Recipe |
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4 Comments
Chicken 1 1/2 kg (whole and slits marked on it)
Ginger and garlic paste 1 tbsp
Red chilies 1 tbsp (coarsely ground)
Juice of lemons 4
Yellow food color 1/4 tsp
White cumin 1 tsp (roasted and ground)
Black pepper 1 tsp (coarsely ground)
Vinegar 3 tbsp
Salt to taste
Cooking oil for frying
METHOD:
Wash the chicken inside and out, then marinate in salt, vinegar, lemon juice, ginger and garlic paste, red chilies, white cumin, black pepper and yellow food color.
It is better to refrigerate the marinated chicken for 4 hours (but it can also be left outside).
Half an hour before serving, heat oil in a deep pan or wok, deep fry the chicken on low heat, drain on absorbent paper and serve hot with raita and roti or paratha.
Posted By:
Qirat Fatima, Hyderabad
Nowaday, i see many people are making shahi charga at home because of its taste. Many barbeque recipes that first were only available at restaurants are now being prepared at homes.
last week i went go bolan sajji house after that this is the 1st time i tried any recipe at home through internet and and the was too good.
hmm shahi chicken charga looking too good yar.