Ingredients with Measurements:
- 1 whole chicken, skin removed and cut into 8 pieces
- 1 cup plain yogurt
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon garam masala powder
- 1 tablespoon salt
- 2 tablespoons lemon juice
- 2 tablespoons oil
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. In a large bowl, mix together yogurt, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, salt, lemon juice, and oil.
2. Add chicken pieces to the bowl and coat them well with the marinade. Cover the bowl and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or oven to 375°F.
4. Place the chicken pieces on the grill or a baking sheet and cook for 25-30 minutes, turning occasionally, until the chicken is cooked through and golden brown.
5. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 25-30 minutes
Temperature:
- Grill or oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 300 per serving
- Total fat: 15g
- Saturated fat: 3g
- Cholesterol: 100mg
- Sodium: 1000mg
- Total carbohydrates: 4g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 35g
Substitutions for ingredients:
- You can use boneless chicken thighs or breasts instead of a whole chicken.
- If you don't have ginger paste or garlic paste, you can use freshly grated ginger and minced garlic.
- You can adjust the amount of red chili powder according to your taste.
Variations:
- You can add some chopped fresh cilantro or mint to the marinade for extra flavor.
- You can use different spices or spice blends to customize the marinade to your liking.
Tips and tricks:
- Make sure to remove the skin from the chicken before marinating to allow the flavors to penetrate the meat.
- If using a grill, oil the grates to prevent sticking.
- You can baste the chicken with some melted butter or ghee during cooking for extra flavor and moisture.
Storage instructions:
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the chicken on a platter with some sliced onions, lemon wedges, and fresh herbs for garnish.
Garnishes:
- Sliced onions, lemon wedges, and fresh herbs such as cilantro or mint.
Pairings:
- Chargha Tikka pairs well with naan bread, rice, or a salad.
Suggested side dishes:
- Cucumber raita, roasted vegetables, or a lentil soup.
Troubleshooting advice:
- If the chicken is not cooked through after 25-30 minutes, you can cover it with foil and continue cooking until done.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
Food history:
- Chargha Tikka is a popular Pakistani and Indian dish that is traditionally made by marinating a whole chicken in a spicy yogurt-based marinade and then grilling it until golden brown.
Flavor profiles:
- Chargha Tikka has a spicy, tangy, and slightly smoky flavor from the marinade and grilling.
Serving suggestions:
- Serve Chargha Tikka as a main dish for lunch or dinner, or as a party appetizer.
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Region: Pakistani