Ingredients with Measurements:
- 1 whole chicken, cleaned and washed
- 1 cup yogurt
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala powder
- Salt to taste
- 2-3 green chilies, sliced
- 2 tablespoons lemon juice
- 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, bring enough water to boil the chicken. Add salt and 1 tablespoon of ginger and garlic paste to the water.
2. Add the chicken to the pot and let it boil for 15-20 minutes or until the chicken is cooked through.
3. Remove the chicken from the pot and let it cool.
4. In a mixing bowl, combine yogurt, remaining ginger and garlic paste, red chili powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well.
5. Rub the yogurt mixture all over the chicken, making sure to coat it evenly. Let it marinate for at least 2 hours or overnight.
6. Preheat the deep-fryer or a large pot with oil for frying.
7. Once the oil is hot, carefully add the chicken to the pot and fry until golden brown and crispy.
8. Remove the chicken from the oil and place it on a paper towel to drain excess oil.
9. In a small bowl, mix together sliced green chilies and lemon juice.
10. Serve the fried chicken with the green chili and lemon mixture on the side.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Boiling temperature: 212°F (100°C)
Frying temperature: 350°F (180°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 30g
Carbohydrates: 10g
Fiber: 1g
Sugar: 5g
Substitutions for ingredients:
- Chicken can be substituted with turkey or duck.
- Greek yogurt can be used instead of regular yogurt.
- Red chili powder can be substituted with cayenne pepper or paprika.
Variations:
- Add chopped onions and tomatoes to the green chili and lemon mixture for added flavor.
- Use different spices like turmeric or cinnamon for a different flavor profile.
- Add a tablespoon of honey to the yogurt mixture for a sweet and spicy taste.
Tips and tricks:
- Make sure to dry the chicken completely before marinating it to ensure the yogurt mixture sticks to the chicken.
- Use a meat thermometer to ensure the chicken is cooked through.
- Let the chicken marinate overnight for maximum flavor.
Storage instructions:
- Store the leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (180°C).
- Place the leftover chicken on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the chicken on a platter with sliced lemons and green chilies on the side.
- Garnish the chicken with fresh cilantro or parsley.
Pairings:
- Serve with naan bread or rice pilaf.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted carrots and potatoes
- Garlic mashed potatoes
Troubleshooting advice:
- If the chicken is not crispy enough, increase the frying time.
- If the chicken is too spicy, reduce the amount of red chili powder or omit it altogether.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food history:
- Chargha is a popular Pakistani dish that originated in Lahore, Punjab.
- It is traditionally made by marinating a whole chicken in yogurt and spices, then deep-frying it until crispy.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve with a cold beverage like iced tea or lemonade.
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Region: Pakistani