Ingredients with Measurements:
- 1 whole chicken, cleaned and cut into 4 pieces
- 2 cups plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- Salt to taste
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- Oil for deep frying
- 2 lemons, sliced
- 4 cloves garlic, minced
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowls
- Whisk
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine yogurt, ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, and salt. Mix well.
2. Add chicken pieces to the marinade and coat well. Cover the bowl and refrigerate for at least 2 hours or overnight.
3. In another mixing bowl, combine all-purpose flour, baking powder, cornstarch, and salt. Mix well.
4. Take out the chicken from the marinade and coat each piece with the flour mixture.
5. Heat oil in a deep fryer or large pot over medium-high heat.
6. Once the oil is hot, carefully add the chicken pieces and fry until golden brown and crispy, about 10-12 minutes.
7. Remove the chicken from the oil using tongs and place on a paper towel-lined plate to remove excess oil.
8. In a small mixing bowl, combine minced garlic and lemon juice. Mix well.
9. Serve the crispy chargha with the lemon and garlic mixture on top.
- Time:
Preparation time: 15 minutes + marinating time
- Cooking time: 10-12 minutes per batch
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 25g
- Saturated fat: 6g
- Cholesterol: 120mg
- Sodium: 450mg
- Total carbohydrates: 20g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 35g
Substitutions for ingredients:
- Greek yogurt can be used instead of plain yogurt.
- Chicken thighs or drumsticks can be used instead of a whole chicken.
- Corn flour can be used instead of cornstarch.
Variations:
- Add more spices to the marinade for a spicier flavor.
- Use lime instead of lemon for a different citrus flavor.
- Add chopped herbs like cilantro or parsley to the lemon and garlic mixture for added freshness.
Tips and tricks:
- Make sure the chicken is coated well with the flour mixture to ensure a crispy texture.
- Do not overcrowd the fryer or pot with too many chicken pieces at once, as this can lower the oil temperature and result in soggy chicken.
- Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F.
Storage instructions:
- Leftover crispy chargha 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 crispy chargha on a platter with lemon wedges and chopped herbs for garnish.
Garnishes:
- Lemon wedges
- Chopped herbs like cilantro or parsley
Pairings:
- Serve with a side of naan bread or rice for a complete meal.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Chickpea salad
Troubleshooting advice:
- If the chicken is not crispy enough, make sure the oil is hot enough before frying and that the chicken is coated well with the flour mixture.
- If the chicken is overcooked or dry, reduce the cooking time and make sure to use a meat thermometer to ensure it is cooked through.
Food safety advice:
- Always wash your hands and surfaces thoroughly before handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F.
- Do not reuse oil that has been used for frying chicken.
Food history:
- Chargha is a popular Pakistani and Indian dish that is traditionally made by marinating a whole chicken in spices and then roasting it in a tandoor oven.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve the crispy chargha as a main dish for lunch or dinner.
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Region: Pakistani