Tandoori Chargha

Name: Tandoori Chargha
Yield: 2 -4 servings
Cuisine: Pakistani
Ingredients: 1 1/2 kg Whole Chicken; 1/2 packet National Tandoori Masala; 1 tsp Saffron Colour; 1 tsp Crushed Red Chilli; 1 tbsp Crushed Black Pepper; 1 tsp Crushed Roasted Cumin; 4 Lemon Juice; 3 tbsp National Vinegar; 1 tsp Carom / Ajwain; Yogurt 1 large cup; 2-3 tbsp National Ginger Garlic Paste; Cooking Oil To fry; 1 tsp National Chat Masala

Sadia Faisal @cook_19615541

Tandoori Chargha

Sadia Faisal @cook_19615541

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Ingredients

2 -4 servings

1 1/2 kgWhole Chicken
1/2 packetNational Tandoori Masala
1 tspSaffron Colour
1 tspCrushed Red Chilli
1 tbspCrushed Black Pepper
1 tspCrushed Roasted Cumin
4Lemon Juice
3 tbspNational Vinegar
1 tspCarom / Ajwain
Yogurt 1 large cup
2-3 tbspNational Ginger Garlic Paste
Cooking Oil To fry
1 tspNational Chat Masala

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Steps

1

Wash the whole chicken properly, place diagonal cuts on the meat with a sharp knife, on the side mix vinegar with saffron colour and cut lemon into half and dip lemon half into saffron mix, and rub all over on the whole chicken, inside out properly.
On the side mix 1 cup Yogurt, ½ pack National Tandoori Masala, 1 tbsp National Ginger Garlic Paste, 1 tbsp National Chilli Powder, 1 tsp Natioanl Cumin Powder, 1 tsp Lemon juice, 1 tsp crushed red pepper, ajwain / carom, crushed black pepper and mix
2

Well. Now grease this Masala / yogurt mix onto whole chicken properly. Once properly marinated let it rest for at least 1 hour either outside or inside the refrigerator.
Now Steam chicken on medium flame, don’t forget to tress the chicken before steaming it. Once steamed, keep pan on the side.
Heat Oil in a wok and deep fry Tandoori Chargha till it's light golden brown. Just add back the fried Chargha back to the same pan and add back a cup of oil in which it was fried on to the top of chicken
3

With spoonful of National Chat Masala. Cover the pan with a lid and let it simmer on slow flame for another 5-10 minutes.