Disclaimer - Read this First!

Hi,

This is Masseha Shadab, I have tried to put some of my recipes on this blog, the recipes which i have put up here are mine which i have learned from various sources over time.

Although, these recipes are free to use, I may not be held responsible for any injury, personal or otherwise and / or loss rising out of using these recipes.

The methods / procedures shown can be changed according to one's own taste.

If you like the recipes or if you want to bring to my notice any errors in the recipes, put in a few words in the comments.

Wish you all the best and i will try to post more and more
recipes as and when i can.Till that time, happy cooking!

Saturday, November 14, 2015

Chicken Chargha (Whole Chicken)


Chicken Chargha (Whole Chicken)

Serves:
       4 Persons
Ingredients:
  1. Whole Chicken  - 1200 Grams (or a little more)
  2. Ginger Garlic Paste - 2 Tbsp
  3. Curry Powder (Any Brand) - 1½  Tsp
  4. Pepper Powder - ½  Tsp
  5. Curd - ¾ cup
  6. Red Chilli Powder - 1 Tbsp
  7. White Vinegar - 4 Tbsp
  8. Salt - 1 Tbsp (for Marinade)
  9. Red Color - 2 Pinches



Method:
  • Marination
  1. Make Deep Gashes on the Chicken with a knife
  2. Wash the Chicken & Add White Vinegar + Salt on the Chicken
  3. Leave the Chicken (Preferably Overnight, if not, then) for an Hour to drain the Water full
  4. Mix Curd, Red Chilli Powder, Pepper Powder, Ginger Garlic Paste, Red Color and Salt as per taste
  5. Mix it well in a bowl & Apply it on the Chicken inside out.
  • Finishing
  1. Tie the legs of the chicken with a thread to keep it intact.
  2. Place the whole chicken in a big vessel & Cook on low flame till it dries up.
  3. Now, Deep Fry the Chicken for 5 mins. in a Kadhaai. Remove it from the Kadhaai and Cut the Thread.
  4. Chicken Charga is Ready to Serve.

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