Chicken Chargha Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice to make the marinade.
• STEP 2.Make deep cuts on the chicken pieces and coat them well with the marinade. Let it marinate for at least 4 hours or overnight in the refrigerator.
• STEP 3.Heat oil in a deep pan or fryer. Deep-fry the marinated chicken pieces until they turn golden and crispy.
• STEP 4.Remove the chicken from the oil and drain excess oil on a paper towel.
• STEP 5.Serve hot with naan bread, raita, and a side of salad.

Cooking Tips

• Make sure to make deep cuts on the chicken pieces to allow the marinade to penetrate and flavor the meat.
• For extra crispiness, you can double-fry the chicken. After the first fry, let the chicken cool for a few minutes, then fry it again until it reaches the desired crispiness.
• You can adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• To make the chicken healthier, you can also bake it in the oven instead of deep-frying.

Storage and Serving

• Leftover Chicken Chargha can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a preheated oven or microwave until heated through.
• Serve the Chicken Chargha as a main dish with naan bread, raita, and a side of salad.