Chicken Chargha

Chef: Fauzia

Ingredients

Whole Chicken:      1 ½ kilogram (with slits marked on it)
Ginger Paste (Pisi Adrak):      ½ tbsp Garlic Paste (Pisa Lehsan):      ½ tbsp
Red Chillies (Lal Mirch) (coarsely ground):      1 tbsp
Lemon Juice:      (from 4 Lemonss)
Yellow Food Color:      ¼ tsp
Cumin Seeds (Sufaid Zeera):      1 tsp (roasted and ground)
Black Pepper (Pisi Kaali Mirch):      1 tsp (coarsely ground)
Vinegar (Sirka):      3 tbsp
Salt:      (to taste)
Dalda Oil or any Cooking Oil:      (for frying)

Recipy

1. 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.) 

2. 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. 

Note: Serving Suggestions: Serve Hot with Nan or Chapati Roti and Podina Chutney or Raita.