Ingredients with Measurements:
- 1 whole chicken
- 2 cups plain 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
- 1 tablespoon salt
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh coriander leaves, chopped
- 2 lemons, juiced
Special equipment needed:
- Large mixing bowl
- Roasting pan
- Oven
Step-by-step instructions:
1. Clean the chicken thoroughly and pat it dry.
2. In a large mixing bowl, combine the yogurt, ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, garam masala, and salt. Mix well.
3. Add the chicken to the bowl and coat it well with the marinade. Cover the bowl and refrigerate for at least 2 hours or overnight.
4. Preheat the oven to 375°F.
5. Remove the chicken from the marinade and place it on a roasting pan.
6. Roast the chicken in the oven for 1 hour and 30 minutes or until the internal temperature reaches 165°F.
7. In a small bowl, mix together the chopped mint and coriander leaves with the lemon juice.
8. Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes.
9. Brush the mint and coriander mixture over the chicken and serve.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 1 hour and 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Protein: 38g
Carbohydrates: 7g
Sodium: 1000mg
Substitutions for ingredients:
- Chicken can be substituted with turkey or duck.
- Greek yogurt can be used instead of plain yogurt.
- Lime juice can be used instead of lemon juice.
Variations:
- Add 1 tablespoon of turmeric powder to the marinade for a more vibrant color.
- Use a blend of fresh herbs such as thyme, rosemary, and sage instead of mint and coriander.
Tips and tricks:
- Use a meat thermometer to ensure the chicken is cooked through.
- Baste the chicken with the marinade every 30 minutes for extra flavor.
- For a crispy skin, broil the chicken for the last 5-10 minutes of cooking.
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 fresh herbs and lemon wedges.
Garnishes:
Garnish with additional chopped mint and coriander leaves.
Pairings:
Serve with naan bread and a cucumber salad.
Suggested side dishes:
- Roasted vegetables
- Basmati rice
- Lentil soup
Troubleshooting advice:
- If the chicken is not cooked through, continue to roast it until the internal temperature reaches 165°F.
- If the chicken is browning too quickly, cover it with foil.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked through.
- Do not leave the chicken at room temperature for more than 2 hours.
Food history:
Chargha is a popular Pakistani dish that originated in Lahore. It is traditionally made by marinating a whole chicken in spices and yogurt, then roasted in a tandoor oven.
Flavor profiles:
This dish has a spicy and tangy flavor with a hint of freshness from the mint and coriander.
Serving suggestions:
Serve with a side of raita or chutney for dipping.
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Region: Pakistani