Ingredients with Measurements:
- 1 whole chicken, cut into 4 pieces
- 1 cup plain yogurt
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 tablespoons red chili powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala
- 1 tablespoon salt
- 1 tablespoon lemon juice
- 1 tablespoon oil
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon chaat masala
- 1 teaspoon dried fenugreek leaves
- 1 teaspoon mustard oil
- 1 teaspoon red food color (optional)
Special equipment needed:
- Large mixing bowl
- Grill or oven
- Skewers
Step-by-step instructions:
1. In a large mixing bowl, combine yogurt, ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, garam masala, salt, lemon juice, oil, turmeric powder, paprika, black pepper, chaat masala, dried fenugreek leaves, mustard oil, and red food color (if using). Mix well.
2. Add chicken pieces to the marinade and coat well. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
3. Preheat the grill or oven to 400°F.
4. Thread the chicken pieces onto skewers and place on the grill or oven rack.
5. Grill or bake for 20-25 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. Remove from the grill or oven and sprinkle with additional chaat masala and lemon juice, if desired.
- Time:
Preparation time: 10 minutes
- Marinating time: 4 hours or overnight
- Cooking time: 20-25 minutes
Temperature:
- Grill or oven: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 15g
- Carbohydrates: 5g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Mustard oil can be substituted with any other oil.
- Red food color can be omitted.
Variations:
- Add chopped onions and bell peppers to the skewers for a colorful and flavorful variation.
- Use different spices or spice blends for a different flavor profile.
Tips and tricks:
- Use skinless chicken for a healthier version of this recipe.
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
- Baste the chicken with melted butter or oil for a richer flavor.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the kebabs on a platter with lemon wedges and fresh herbs.
Garnishes:
- Fresh cilantro or parsley
- Lemon wedges
Pairings:
- Serve with naan bread or rice.
Suggested side dishes:
- Raita (yogurt dip)
- Chutney
- Salad
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling or baking until fully cooked.
- If the chicken is dry, baste with melted butter or oil while grilling or baking.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Wash hands and utensils thoroughly before and after handling raw chicken.
Food history:
- Chargha is a popular Pakistani dish that originated in Lahore.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Pakistani