Chicken chargha
September 21, 2007
Vahchef
| Author |
Vahchef |
Servings |
0 persons |
| Published |
September 21, 2007 |
Cooking Time |
1 hour |
| Is Veg |
|
Preparation Time |
mins |
| Main Ingredient |
Chicken |
Standing Time |
mins |
Recipe of Chicken chargha
| Ingredient Name |
Quantity |
Unit |
| Black Pepper |
1 |
Teaspoons |
| Cumin Seeds |
1 |
Teaspoons |
| Yellow Food Color |
1/4 |
Teaspoons |
| Lemon Juice |
4 |
Numbers |
| Red Chillies |
1 |
Tablespoons |
| Garlic Paste |
1/2 |
Teaspoons |
| Ginger Paste |
1/2 |
Tablespoons |
| Whole Chicken |
1500 |
Grams |
| Vinegar (Sirka |
3 |
Tablespoons |
| Salt |
|
To Taste |
| Dalda Oil |
|
To Fry |
| Directions |
|
Wash the chicken inside and out, then marinate in salt, vinegar, lemon juice, ginger and garlic paste, red chillies, white cumin, black pepper and yellow food colour. (It is better to refrigerate the marinated chicken for 4 hours but it can also be left outside.) Half an hour before serving, heat oil in a deep pan or wok, deep fry the chicken on low heat, drain on absorbent paper and serve hot. nbsp; |
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