Hey all! Been a tiring day at work, after the long weekend. The Labour weekend wasn’t long enough as usual, and I wish it lasted a bit longer, but then, we know weekends are never enough . Had an awesome time with my bub. It is a bit emotional to think of how quick the time flew by. It was not too long ago that I was about to go on maternity leave, and now we have his first birthday approaching! My son will be 1 next weekend Insha Allah!! I do have some exciting plans in my head for the day, we’ll see how things work out though. I will keep posted..
And now for the recipe post for today, here is yet another recipe that’s a hit with my family! A no-fail, all-time-favourite chicken recipe – Chicken Chargha or Lahori Chargha. I happened to discover this chicken treat while I was surfing for Pakistani/Afghani dishes on the internet; a few years back that was! And it has been regular family favourite since then…
My little research on the internet for a description of this recipe says; Chicken Chargha which is popularly called as Lahori Chargha, belongs to Lahore style cooking (look at Wikipedia for Lahore style cooking) and is famous for its authentic flavoured whole chicken! The chicken used in this recipe is usually a whole leg, which is cooked in two main steps – steamed and then deep fried. Steaming leaves the meat very tender and juicy, while frying gives it a beautiful golden color. For the marinade, you can try various combinations of spices, or keep it simple and stick to basic ingredients. Here I used the Shan Lahori Chargha Mix, which is equally awesome!
Cuisine: Oriental | Cooking time: 45 mins | Serving: 4 people
Skinless chicken whole legs, approx 400g
Ginger garlic paste – 1 tbsp
Lemon Juice – 3 tbsp
Oil for deep frying
Shan Lahori Charga Mix – 4 tbsp
Wash and wipe the whole legs dry with a kitchen towel.
Make incisions on the chicken meat using a sharp knife.
Mix the ginger-garlic paste, lemon juice and the masala mix and apply over the chicken. Marinate for 2-3 hours.
Steam the chicken until done. OR you can bake them in the oven for 20 – 25 mins.
Heat oil in a wok or a kadai. Fry the chicken until golden and crisp.
Garnish with lemon wedges and serve with chutney.