Here's a recipe for Lahori Chargha:
Ingredients:
- 1 whole chicken, skin removed and cleaned
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Juice of 1 lemon or lime
- 2 tablespoons vinegar
- Oil for deep frying
Instructions:
In a large mixing bowl, combine the plain yogurt, ginger-garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, turmeric powder, salt, lemon or lime juice, and vinegar. Mix well.
Rub the chicken with this marinade, making sure it is coated evenly, both inside and out.
Let the chicken marinate for at least 6 hours, preferably overnight, in the refrigerator.
When ready to cook, remove the chicken from the refrigerator and let it come to room temperature.
Preheat your oven to 180°C (350°F).
Place the chicken in a large pot with a lid and add enough water to cover it.
Cover the pot and steam the chicken for about 20-25 minutes, or until it is cooked through.
Remove the chicken from the pot and let it cool slightly.
Heat oil in a deep frying pan over medium-high heat.
Add the chicken to the hot oil and fry until it is crispy and golden brown, turning occasionally to ensure even cooking.
Remove the chicken from the oil and place it on a wire rack to drain any excess oil.
Garnish with fresh coriander leaves and serve hot with naan, rice, or your favorite side dishes.
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