Aaj kya pakaaya/khaaya

bebo · March 31, 2011, 10:36pm

Re: Aaj kya pakaaya/khaaya

The Chargha on the left is Shan Masala’s Chargha. The one on the right is my mom’ recipe. We don’t fry our Charghas but cook them on low heat then bhoonify them at the end to give that nice brown color.

Here

Lahori Chargha

Serves 4
2 whole chicken Skinned & Gashed
3/4 tablespoon salt
2 tablespoons red chili powder
1 tablespoon garam masala powder
1 tablespoon zeera powder
2 tablespoons dhaniya powder
1 tablespoon ginger garlic paste
8 tablespoons lemon juice
3 medium potatoes cut into thin but large chunks.
4 tablespoons oil

Mix all the ingredients in a large bowl.

Add the chicken to the marinade. Make sure you apply the marinate to every part of the chicken. Even the insides. Then add potatoes in the marinade.

Let the chicken marinate for at least 2 hours or maximum 48 hours. The longer the better.

In a large stock pot heat oil & then add the chicken. Do not add the potatoes yet. Mix well. After 2 minutes reduce heat to low medium, cover & cook for 40 minutes.
(After 20 minutes of cooking time add the potatoes)

When the chicken gets well done. Turn it upside down simmer it for 5 minutes. Turn it it again & simmer for another 5 minutes.

Enjoy.

p.s This recipe is to be only reposted on Gupshup if anything. If I come across the recipe somewhere else on the internet we’ll have issues.

Princess I made the Koftas & Kababs using Shan Masala. I followed the exact same recipe for Koftas. Just added extra masala. For Chapli Kababs I follow the exact recipe as well & then instead of using sliced tomatoes I chop them & I also add extra spring onions & ginger garlic paste. Sometimes I also add crushed omelet.

Bint-e-Naeem, I was just wondering wouldn’t the chicken get burned if left in just oil or do we need to add little water? I marinated the chicken yesterday and I am cooking it tonight.