Friday, 11 April 2014

Lahori Chargha Chicken

 First marination:
 (To get the maximum moistness and succulence in your chicken!) 
 In a large container, to hold the chicken. Add
 chicken Leg piece:1 kg 
 2 tsp salt 
 1 tsp sugar 
 1/2 cup white vinegar 
 Juice of 1 lemon 
 3-4 tbsp chopped fresh coriander 
 Add cold water and swirl/mix everything together.
 Wash and dry your chicken, then make a couple of slits on the thickest parts of the chicken (breast, leg, thigh). 
 Now add in the cleaned chicken, it should be completely immersed in the water. 
 Cover the container and refrigerate it for 1-4 hours. 
 Then drain out the liquid, rinse out the chicken properly to get rid of any excess salt and proceed with the 
 second marination.

 Second Marination:
 1/2 tsp cumin seeds

 1½ tsp red chilli powder

 1 tsp garam masala 

 1 tsp black pepper powder

 1 tsp tandoori masala

 ¼ tsp turmeric powder

 1½ tsp salt

 ½ cup thick yoghurt

 ½ tbsp garlic paste

 ½ tbsp ginger paste

 2 tbsp oil + 2 tbsp melted butter

 Lemon juice of 1 lemon

 1 tsp Red chilli flakes(optional)


 Mix all the above ingredients except for the melted butter (which will be used later) in a bowl.

 Rub this marinade onto your chicken. 

 Refrigerate the chicken with its marinade for 12-48 hours. 

 The lengthy marination helps tenderise the meat and also develops the flavours properly for a tastier chicken.

 Remove the chicken from the fridge at least 30minutes to an hour before you want to begin cooking, to help get it to room 


 Set your microwave oven in "Grill chicken" mode & grill the both sides.

 Add melted butter & chilli flakes & serve it hot.

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