Make amazing Lahori Chargha with less oil and a special masala to go with it. Give it a try and enjoy with family and friends. #HappyCookingToYou #FoodFusion
Ingredients:
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Zeera (Cumin seeds) 1 tbs
-Sabut lal mirch (Button red chillies) 10-12
-Ajwain (Carom seeds) ½ tsp
-Sabut kali mirch (Black peppercorns) ½ tbs
-Tatri (Citric acid) ½ tsp
-Garam masala powder ½ tsp
-Namak (Salt) ½ tsp or to taste
-Khatai powder (Dried mango powder) 1 tbs
-Whole chicken 1.25kg
-Water 3-4 Cups
-Namak (Salt) 1 tbs
-Sirka (Vinegar) 4 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Lemon juice 3 tbs
-Namak (Salt) ½ tsp or to taste
-Zeera powder (Cumin powder) 1 & ½ tsp
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Kali mirch powder (Black pepper powder) ½ tsp
-Dhania powder (Coriander powder) 1 tsp
-Lal mirch (Red chilli) crushed 1 & ½ tsp
-Chaat masala 1 tsp (optional)
-Haldi powder (Turmeric powder) 1 tsp
-Ajwain (Carom seeds) crushed ½ tsp
-Cornflour 2 tbs
-Water approx. 1 litre
-Cooking oil ½ Cup or as required
Directions:
-In a frying pan,add coriander seeds,cumin seeds,button red chillies,carom seeds & dry roast until fragrant.
-Let it cool.
-In a spice mixer,add roasted spices,black peppercorns,citric acid,garam masala powder,salt,dried mango powder & grind well.Spice mix is ready!
-Place deep cuts on both sides of whole chicken & set aside.
-In a bowl,add water,salt,vinegar & mix well.
-Add whole chicken,dip properly,cover &let it rest for 1-2 hours.
-In a bowl,add ginger garlic paste,lemon juice,salt,cumin powder,red chilli powder,black pepper powder,coriander powder,red chilli crushed,chaat masala,turmeric powder,carom seeds,cornflour & mix well.
-Strain whole chicken & add in prepared marination,rub evenly,cover & marinate 4 hours or overnight in refrigerator.
-In a wok,add water and bring it to boil.
-Place steamer & marinated chicken,tie chicken legs with kitchen thread,cover & steam cook on medium flame until chicken is tender (approx. 30 minutes).
-Remove chicken from steamer & set aside.
-Remaining stock from chicken should be 2 & ½ Cups.This stock can be used for making rice.
-In stock,add whole spices,salt,rice and steam cook until water dries up.
-In a frying pan,heat cooking oil and shallow fry steamed chicken on medium flame from all sides until golden brown & pour hot oil in between over chicken.
-Turn off the flame & sprinkle prepared spice mix on whole chicken.
-Serve lahori chargha with rice & salad.
