Authentic Pakistani Chicken Chargha Recipe-Home Made

Chicken chargha is a classic Pakistani dish that has been enjoyed for generations. It is a whole chicken that is marinated in a blend of spices and then deep-fried or roasted to perfection. The dish is known for its crispy and juicy texture, as well as its bold and aromatic flavors.

The marinade for chicken chargha is typically made with a combination of yogurt, ginger, garlic, red chili powder, turmeric, and garam masala. This mixture is then applied generously to the chicken, both inside and out, to ensure that the flavors permeate throughout the entire bird. Some variations of the marinade may also include ingredients such as cumin, coriander, and cardamom.

After the chicken has been marinated for several hours or even overnight, it is either deep-fried in hot oil or roasted in an oven or over a charcoal grill. Deep-frying the chicken gives it a crispy and golden exterior while retaining the tender and juicy meat on the inside. Roasting the chicken gives it a smoky and charred flavor, making it a popular choice for outdoor gatherings and barbecues.

When serving chicken chargha, it is typically accompanied by fresh lemon juice and mint chutney, which provides a refreshing and cooling contrast to the spicy and bold flavors of the dish. It is often served as a centerpiece for special occasions such as weddings, Eid celebrations, and family gatherings.

There are many variations of chicken chargha that exist in different regions of Pakistan. For example, in Lahore, the chicken is first boiled before being marinated and then roasted, which gives it a unique and tender texture. In Karachi, the chicken is typically deep-fried and served with a side of crispy fries or naan bread.

The history of chicken chargha can be traced back to the Mughal era, where it was originally prepared as a royal dish for the emperor's court. Over time, the dish became popular among the common people and was eventually adopted as a traditional Pakistani dish.

In recent years, chicken chargha has become increasingly popular around the world and can be found on the menus of many Pakistani and Indian restaurants. Its bold and flavorful taste has made it a favorite among food enthusiasts who are looking to try something new and exciting.

In conclusion, chicken chargha is a classic Pakistani dish that has been enjoyed for generations. Its bold and aromatic flavors, combined with its crispy and juicy texture, make it a must-try for anyone looking to experience the rich and diverse culinary traditions of Pakistan. Whether deep-fried or roasted, chicken chargha is a dish that is sure to delight and satisfy your taste buds.

Here's a recipe for chicken chargha that serves 4-6 people:

Ingredients:

1 whole chicken, around 1.5kg

1 cup yogurt

2 tbsp ginger paste

2 tbsp garlic paste

1 tbsp red chili powder

1 tsp turmeric powder

1 tsp garam masala powder

Salt, to taste

2-3 tbsp lemon juice

Oil, for deep-frying or roasting

For the mint chutney:

1 cup fresh mint leaves

1 cup fresh cilantro leaves

2-3 green chilies

1 small onion, chopped

2 tbsp lemon juice

Salt, to taste

Instructions:

Clean and pat dry the chicken.

In a large mixing bowl, combine the yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala powder, and salt. Mix well.

Apply the marinade to the chicken, making sure to cover both the inside and outside of the bird. Use your hands to massage the marinade into the chicken.

Cover the chicken and refrigerate for at least 4-6 hours, or overnight.

Preheat your oven to 180°C if you plan to roast the chicken or heat oil for deep-frying in a deep pot over medium-high heat.

If you are deep-frying the chicken, carefully lower it into the hot oil and cook until golden brown on all sides, about 10-12 minutes. If roasting, place the chicken in a roasting pan and bake for 45-50 minutes, or until the chicken is cooked through and the skin is crispy.

Once the chicken is cooked, remove it from the oil or oven and place it on a serving platter.

Drizzle lemon juice over the chicken and garnish with fresh coriander leaves.

To make the mint chutney, blend the mint leaves, cilantro leaves, green chilies, onion, lemon juice, and salt in a blender until smooth. Serve alongside the chicken chargha.

Enjoy your delicious and flavorful chicken chargha with mint chutney and fresh lemon juice!