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Chicken Chargha Recipe By Chef Fauzia

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daani from Karachi
Ingredients
  1. 1 ½ kilogram Whole Chicken (with slits marked on it)
  2. ½ tbsp. Ginger Paste (Pisi Adrak)
  3. ½ tbsp. Garlic Paste (Pisa Lehsan)
  4. 1 tbsp. Red Chillies (Lal Mirch) (coarsely ground)
  5. Lemon Juice (from 4 lemons)
  6. ¼ tsp. Yellow Food Color
  7. 1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and ground)
  8. 1 tsp. Black Pepper (Pisi Kaali Mirch) (coarsely ground)
  9. 3 tbsp. Vinegar (Sirka)
  10. Salt (to taste)
  11. Dalda Oil or any Cooking Oil (for frying)
Method
  • Wash the chicken inside and out, then marinate in salt, vinegar, lemon juice, ginger and garlic paste, red chillies, white cumin, black pepper and yellow food colour. (It is better to refrigerate the marinated chicken for 4 hours but it can also be left outside.)
  • Half an hour before serving, heat oil in a deep pan or wok, deep fry the chicken on low heat, drain on absorbent paper and serve hot.
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