Ingredients with Measurements:
- 1 whole chicken, cleaned and washed
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp salt
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 cup vegetable oil
For Tamarind Sauce:
- 1 cup tamarind pulp
- 1/2 cup brown sugar
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp salt
- 1/2 cup water
Special equipment needed:
- Large pot
- Blender
Step-by-step instructions:
1. In a large pot, add the chicken and enough water to cover it. Bring it to a boil and let it cook for 10 minutes.
2. In a bowl, mix together ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, salt, plain yogurt, and lemon juice.
3. Drain the chicken and pat it dry with a paper towel. Make deep cuts all over the chicken with a knife.
4. Rub the spice mixture all over the chicken, making sure to get it into the cuts.
5. Cover the chicken and let it marinate in the refrigerator for at least 2 hours or overnight.
6. Preheat the oven to 400°F.
7. Heat vegetable oil in a large pot over medium heat. Add the chicken and fry until golden brown on all sides.
8. Transfer the chicken to a baking dish and bake for 30-40 minutes or until fully cooked.
9. While the chicken is baking, make the tamarind sauce. In a blender, blend together tamarind pulp, brown sugar, red chili powder, cumin powder, salt, and water until smooth.
10. Transfer the sauce to a small pot and cook over medium heat for 10-15 minutes or until thickened.
11. Once the chicken is fully cooked, remove it from the oven and let it rest for 10 minutes.
12. Serve the chicken with the tamarind sauce on the side.
Time:
Preparation time: 20 minutes
Marinating time: 2 hours or overnight
Cooking time: 1 hour and 10 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 25g
Protein per serving: 35g
Substitutions for ingredients:
- Chicken can be substituted with turkey or duck.
- Vegetable oil can be substituted with canola oil or olive oil.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped onions and tomatoes to the tamarind sauce for a chunky texture.
- Use a different spice blend for the chicken, such as paprika or curry powder.
- Grill the chicken instead of baking it for a smoky flavor.
Tips and tricks:
- Make sure to pat the chicken dry before marinating it to ensure the spices stick to it.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Let the chicken rest before cutting into it to prevent the juices from running out.
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, preheat the oven to 350°F and bake for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chicken on a platter with the tamarind sauce in a small bowl on the side.
Garnishes:
Garnish the chicken with chopped cilantro or parsley for a pop of color.
Pairings:
Serve the chicken with naan bread and a side salad.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Basmati rice
Troubleshooting advice:
- If the chicken is not fully cooked, bake it for an additional 10-15 minutes.
- If the tamarind sauce is too thick, add more water to thin it out.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is fully cooked to an internal temperature of 165°F.
Food history:
Chargha is a popular Pakistani dish that originated in Lahore. It is traditionally made by marinating a whole chicken in spices and then deep-frying it.
Flavor profiles:
Chargha is a spicy and flavorful dish with a crispy exterior and juicy interior. The tamarind sauce adds a tangy and sweet flavor to the dish.
Serving suggestions:
Serve the chicken with a side of naan bread and a cold beverage, such as iced tea or lemonade.
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Region: Pakistani