Finger Licking Chicken Chargha Recipe

Chicken Chargha is one of the flavorful roasted item of food that can be a added for supper on a serving salver at family occasions. Chargha is the deep frying process of the whole chicken which is marinated overnight or 2-3 days prior so that the chicken sucks in all the masala or spices giving a pleasant, mellow dish. This simple marinated chicken recipe is easy, demands a lot of patience from you and comes out exactly like served in restaurants. This recipe is my husband's favorite party meal, whenever we throw a party, he insists me to make chicken chargha with a zest of tangy tamarind sauce. If you too love roasted chicken, then this one is definitely delicious and mouth-watering meal for you. 

So I decided to create a simplified version of it that can be made into an easy weeknight dinner. I have made a few changes from the original recipe. I have replaced yogurt with eggs as I feel that yogurt lightens the spicy taste. All it needs is marination, steaming and frying for crispy coating. You get perfectly golden, tender chicken with a hint of lemon and flavor paired with spicy and tangy tamarind sauce. I am sure, once you try this simple dinner you'll be hooked! 

It's so good and easy that it will likely become a regular meal on your menu! I was savoring each and every last bite and I can't wait to make them again and again.

Chicken Chargha 

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Serves: 2 persons

Ingredients

1 chicken airline breast, I am sharing this recipe with little quantity of ingredients, especially for the newbies trying this recipe. Double the quantity for more servings.
Few tablespoons of cooking oil

1 egg, beaten

1 tablespoon garlic paste

1 tablespoon ginger paste

1 tablespoon lemon juice

3 tablespoons red chili powder

1 tablespoon red chili flakes

1 teaspoon cumin powder or zeera powder

1/2 teaspoon garam masala powder

1/4 teaspoon red color

1/2 teaspoon chat masala powder, optional

Salt to taste

Method:

• Lets marinate! Always give cuts on the flesh of the chicken before marination process. This will help the spices to enter into the chicken as well as this idea will allow the heat to penetrate more evenly throughout the cooking process. 
• In a bowl, add chicken, ginger and garlic paste, 3 tablespoons red chili powder, 1 tablespoon red chili flakes, 1 teaspoon cumin powder or zeera powder, 1/2 teaspoon garam masala powder, 1/4 teaspoon red color, 1 tablespoon lemon juice and Salt to taste. Mix the spices well and rub it properly into the cuts so that the spices penetrates in well.
• Now add beaten egg and mix with the help of your hand. Do not forget to wash your hands before mixing. You can adjust the spices as per your likings. Leave it aside for 10 minutes.
• Place each chicken pieces one by one in a steamer basket and steam chicken for about 15-20 minutes.
• In a frying pan, add a few tablespoons of cooking oil and heat it on a medium-high flame and fry the steam chicken on a medium flame until it changes its color to golden brown. I prefer to shallow fry them, you can even deep fry in a wok for quick results.
• Remove it on a plate and sprinkle chat masala powder and lemon juice over it. Serve hot.

I have cut-down time by marinating chicken for 10 minutes. You can also leave it overnight for intense, flavorful taste. If you're planning to marinate it overnight, then simply marinate chicken without mixing fluffy beaten eggs with spices. Add beaten egg while you're preparing the dish.

It taste's best with paratha's, onion salad and spicy tamarind chutney or sauce. This is a spicy dinner, but you can definitely adjust it to suit your taste.

Click here for Tamarind Chutney/Sauce recipe!

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