Ingredients with Measurements:
- 1 whole chicken, cleaned and washed
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon garam masala powder
- 1 tablespoon chaat masala
- 1 tablespoon lemon juice
- Salt to taste
- Oil for frying
Special equipment needed:
- Large pot for boiling chicken
- Deep-fryer or large pot for frying chicken
Step-by-step instructions:
1. In a large pot, boil the chicken with ginger paste, garlic paste, and salt until it is cooked through. This should take about 20-25 minutes.
2. Remove the chicken from the pot and let it cool for a few minutes.
3. In a bowl, mix together red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, chaat masala, lemon juice, and salt.
4. Rub the spice mixture all over the chicken, making sure to get it into all the nooks and crannies.
5. Heat oil in a deep-fryer or large pot. Once hot, carefully lower the chicken into the oil and fry until it is golden brown and crispy. This should take about 10-15 minutes.
6. Remove the chicken from the oil and let it drain on a paper towel-lined plate.
7. Serve hot with your favorite chutney or dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Boiling temperature: Medium-high heat
Frying temperature: 375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 25g
Protein: 35g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 500mg
Substitutions for ingredients:
- If you don't have chaat masala, you can substitute with amchur powder (dried mango powder).
- If you don't have a deep-fryer, you can use a large pot and enough oil to submerge the chicken.
Variations:
- You can use chicken drumsticks or thighs instead of a whole chicken.
- For a healthier version, you can bake the chicken in the oven instead of frying it.
Tips and tricks:
- Make sure to rub the spice mixture all over the chicken, including under the skin, for maximum flavor.
- To make the chicken extra crispy, let it air dry for a few hours in the refrigerator before frying.
- If the oil temperature drops too much while frying, remove the chicken from the oil and let the oil heat up again before continuing.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chicken on a platter with sliced lemons and fresh herbs for garnish.
Garnishes:
- Sliced lemons
- Fresh cilantro or parsley
Pairings:
- Mint chutney
- Tamarind chutney
- Raita
Suggested side dishes:
- Naan bread
- Rice pilaf
- Roasted vegetables
Troubleshooting advice:
- If the chicken is not cooked through after boiling, you can finish cooking it in the oven before frying.
- If the chicken is not crispy enough after frying, you can put it under the broiler for a few minutes to crisp up the skin.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
Food history:
Chargha Masala is a popular Pakistani dish that originated in Lahore. It is traditionally made by marinating a whole chicken in a blend of spices and then deep-frying it until crispy.
Flavor profiles:
Chargha Masala is a spicy and flavorful dish with a crispy exterior and juicy interior. The blend of spices gives it a complex and aromatic flavor.
Serving suggestions:
Serve Chargha Masala as a main dish with your favorite chutney or dipping sauce, along with some naan bread and rice pilaf.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Pakistani