Shahi Charga recipe

0
267
shahi-chargha

Method of cooking Shahi Charga

shahi-charga

Clean the chicken inside out, and saturate in vinegar, salt, ginger lemon juice, and garlic paste, white cumin, black pepper, red chilies, and yellow food color.

Note; best to store the saturated chicken at a low temperature  for minimum 4 hours (it can also be left outside no issues).

½ hour before eating, heat oil in a deep pan, deep-fry the chicken on low-slung temperature, drain on tissues and serve hot charga with Raita and Roti or Paraatha.

shahi-chargha

Ingredients to marinate Shahi Charga

Chicken (1) ½ or (2) kg (complete and cuts marked)

Ginger and Garlic paste (1) tbsp.

Red chilies (1) tbsp. (rudely ground)

Juice of 4 Lemons

Yellow food color ¼ tsp.

White cumin (1) tsp. (roasted and ground)

Black pepper (1) tsp. (rudely ground)

Vinegar (3)tbsp.

Salt to taste

Cooking Oil for frying

LEAVE A REPLY