Method of cooking 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.
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)
Salt to taste
Cooking Oil for frying