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Learn how to make Lahori Chargha with our Chef Varun Inamdar.
Introduction
New Year’s is just around the corner & if you’re wondering what to kick-start your party with, we’ve got you covered with one of the most amazing chicken recipes- Lahori Chargha (Afghani Chargha). If you are an Indian/Pakistani food lover, then this recipe is made just for you! Chargha is made with a whole chicken marinated in very aromatic spices. Traditionally, it is steamed before deep-frying, but here it is barbequed on a charcoal grill. Try out this delicious juicy bbq chicken at home and for your new-year party.
1st Stage of Marination
1 Whole Chicken (cleaned, washed & gashed)
2 tbsp Vinegar
Salt (as required)
2nd 1st Stage of Marination
1/4 cup Curd
1 tbsp Oil
1 tbsp Mustard Oil
1 tbsp Chilli Flakes
1 tbsp Black Pepper (crushed)
1 tsp Ginger Powder
1 tbsp Red Chilli Powder
1 tsp Lemon Juice
Salt (as required)
For Basting
Oil
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Hello you lovely people! This is me the Bombay Chef Varun
Inamdar, and welcome to Get Curried. Well, I'm on a holiday, a festive holiday. And on a holiday, who really carries spices? I am here with some Bare Minimum spices. The recipe that immediately
comes to my mind Is an Afghani Chargha Chicken. Should we begin? Let's begin. Well, Chargha chicken for the
uninitiated, is a Lahori recipe. Also, an Afghani recipe in a lot of ways. Originally and traditionally,
it is steam cooked And then it is deep-fried
with all its beautiful spices. But today, I'm going to
barbeque the chicken. Let's do that. Let's begin. The chicken is cut, gashed, and ready. The spices are ready. Let's straight move into the recipe. I've taken a whole chicken which is
cleaned, washed, gashed, and ready. To this I'm going to add in Vinegar–
This is regular acetic acid. Some Salt. And allow this to stay
marinated for at least 10-15 mins. We are not going to waste any time. We are straight going to move on to making
the marination for the Lahori Chargha. First things first, for
the marination, Curd. Some regular vegetable oil. This is to ensure that the marination
nicely clings onto the chicken. For some smoky flavour, Mustard oil. Chilli Flakes. Moving on to Black
Pepper – freshly crushed. Ginger Powder. Well, usually Tandoori
recipes or barbeque recipes Call for either Garlic or Garlic
juice or Ginger/Ginger juice
Or paste of Ginger and Garlic. But in this case, I'm using Dried Ginger Powder. Something different. Let's move on to Red Chilli Powder. Remember the fact, that the recipe has red chilli flakes And Black Peppercorns. Both spicy so use this with caution. Lemon Juice. Ensure you collect all the seeds because
you do not want surprises in the mouth. Salt as required. Remembering the fact,
that we already added Salt and vinegar while
marinating the chicken. Well, this in a lot of ways… Is a very typical restaurant-like or
Dhabha-like or hotel-like technique Where we are doing a first
marination and a second marination. So while the chicken is resting
beautifully in vinegar and salt Let's quickly mix this. Let's now take this
marination…and rub on to the chicken. Ensure that every gash
also gets marinated. Well, if you have some time
at hand, what you can do is… You can take the marinated
chicken and rest it overnight. Refrigerate it and just forget it, Till you want to put it on the barbeque. I don't have time at hand. I'm straight going to barbeque this. The chicken is marinated. Ready to get barbequed. Let's do that. With this your Lahori
Chargha is done and ready. Well, this is going to take
another 5-7 mins to get cooked Remember, the embers
need to be just glowing. Not scorching and firing. Remember this. Make this for your family,
make this for your friends,
And see what next I get in this
whole festive holiday season Barbeque style – from my kitchen to yours. Bye for now.
