Easiest Way to Tips Delicious Tandoori Chargha

Easiest Way to Tips Delicious Tandoori Chargha Delicious, fresh and tasty.

Tandoori Chargha. RUB marinade all over chicken including under the skin and place in a large re-sealable plastic bag. Tandoori Chargha is one the most trendy dishes in Pakistan these days but our females are not really aware of how to make it home as deliciously as that of resturants, all those can now make this scrumptious dish simply by this delectable recipe of Chef Shireen Anwar. 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 with spoonful of National Chat Masala.

In a bowl add curd, prepared tandoori masala, salt, lemon juice, vinegar, ginger garlic paste and oil.

Put in a pan and cook on low flame till chicken is done.

Tandoori style chicken cooked in a tandoor (clay oven).

You can have Tandoori Chargha using 13 ingredients and 3 steps. Here is how you cook it.

Ingredients of Tandoori Chargha

1. You need 1 1/2 kg of Whole Chicken.

2. You need 1/2 packet of National Tandoori Masala.

3. Prepare 1 tsp of Saffron Colour.

4. It’s 1 tsp of Crushed Red Chilli.

5. It’s 1 tbsp of Crushed Black Pepper.

6. Prepare 1 tsp of Crushed Roasted Cumin.

7. It’s 4 of Lemon Juice.

8. You need 3 tbsp of National Vinegar.

9. It’s 1 tsp of Carom / Ajwain.

10. You need of Yogurt 1 large cup.

11. It’s 2-3 tbsp of National Ginger Garlic Paste.

12. It’s of Cooking Oil To fry.

13. It’s 1 tsp of National Chat Masala.

Order Option: Size: Clear: Sorry we are closed on Mondays!

The food is very well seasoned and the tandoori chicken is actually tender and moist.

The full menu isn't up yet.

I just had it Monday the day it opened but I will be back to try everything else.

Tandoori Chargha instructions

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 its 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..

Chicken Tikka Masala Diced boneless chicken breast barbecued and cooked in creamy yogurt sauce..

Chicken Chargha is a traditional and classic dish from the city of Lahore in Pakistan.

It is an extremely rich, flavourful dish made with whole chicken or chicken breast marinated in a special Chargha masala consisting of a masala paste made from ginger, garlic, star anise, cinnamon, green cardamom, mace, shahi jeera, jeera, mustard seeds, red chillies and citric acid, turmeric, salt and mint.

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