Lahori Chicken Chargha Recipe | Lively Weekends | Masala TV | Fast Food

Lahori Chicken Chargha will make you addicted to it's scrumptious taste. We assure you, you'll find no recipe better than this one!

Watch this Masala TV video to learn how to make Lahori Chicken Chargha , Vegetable Pulao and Fattoush salad Recipes. This show of Lively Weekend with Host Kiran Khan aired on 25 September 2021.

If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel @ https://bit.ly/3ac5djo or go to our website: https://www.masala.tv/

#MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa


Lahori Chicken Chargha:
Ingredients:
Whole Chicken 1 ½ kg
Yogurt ¼ cup
Ginger garlic 1 tbsp
Chaat masala 1 tbsp
Salt to taste
Oil 3 tbsp
Egg 1
Turmeric powder 1 tsp
Cumin powder roasted 1 tsp
Red pepper 1 tbsp
Whole spice powder 1 tsp
Crushed red pepper 1 tsp
Coriander powder crushed 1 tsp
Lemon juice 2 tbsp
Food color ¼ tsp
Vinegar 2 tbsp
Green chilies ( paste) 4
Nutmeg powder ¼ tsp
Black pepper 1 tsp
Onion 2
Oil for frying
Method:
Skin a whole chicken and clean it. Add deep horizontal cuts along the chicken. Treat the chicken with 1/2 cup of vinegar and let it sit in the vinegar for 10 to 15 mins to get rid of all the smell.
Throw away the vinegar and use a paper towel to pat the chicken dry.
In a bowl, add all the ingredients for marinade and mix well.
Coat the marinade all over the chicken evenly making sure you get all the cuts and nooks.
Cover the chicken and let it sit in the fridge overnight or for at least 8 hours.
Bring out the chicken and let it sit out for 30 mins before cooking. Tie the legs of the chicken together with a thread. And use toothpicks to pin the wings to the body.
In a deep pot, add about 1/4 cup of oil and 3 to 4 onions cut up in halves. Preferably place a griddle below the pot or use a heavy bottom pot.
Place your chicken on top of the onions. And cover the pot with a lid.
Steam the chicken at high heat for 5 mins and then at medium to low heat for another 25 mins. (Increase the time by 10 mins if your chicken weighs more than 4 lbs or 1.5 kg)
Remove the chicken from the pot and deep fry it in hot oil for 6 mins on each side or until it looks crispy golden on each side. Make sure the oil level covers half of the chicken while you fry it.
Dish out on a plate and sprinkle some more chat masala and lemon juice on top of it generously. Serve with rice.
Tips:
For tender chicken
Wash chicken and dip with vinegar and water for 10 minutes




Vegetable Pulao:
Ingredients:
Rice 1/2 kg
Onions 2 sliced
Peas 1/2 cup
Carrots 1/2 cup (cubed)
Potatoes 1/2 cup (cubed)
Tomatoes 2 chopped
Ginger garlic paste 2 tbsp
Green chilies 6
Bell pepper 2 cubed
Whole spices 1 tsp
Salt to taste
Oil 1/ 4 cup
Water as required

Method:
Wash and soak the rice for 15 minutes.
Heat oil in a large skillet add onions and fry till golden brown add cumin, whole spices and all the, tomatoes, ginger garlic paste, salt, chilies and cook until oil is oozing out. Add vegetables cook for a minute.
Add water and Cook for 10 minutes on medium heat.
Cover the lid and cook on medium low heat for 15 minutes and serve hot.





Fattoush salad :
Ingredients:
Chicken chunks 1 packet
Lettuce as required
Tomatoes 2 chopped
Onions 1 sliced
Cucumber 2 diced
Mint 2 tbsp
Olive oil 2 tbsp
Salt to taste
Black pepper 1 tbsp (grounded)
Sumac powder 1 tsp
Instructions:
Fry the chicken chunks and set aside to become cool.
Take a bowl add seasoning ingredients and mix well set aside.
Add the chicken chunks, salad ingredients, toss well and serve.