Lahori Chargha

Lahori Chargha Recipe

Ingredients:

- 1 whole chicken, about 3-4 pounds

- 2 tablespoons ginger-garlic paste

- 2 tablespoons lemon juice

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- Salt to taste

- 1 cup yogurt

- 2 tablespoons vegetable oil

- Oil for deep frying

- Fresh mint leaves and lemon wedges for garnish

INSTRUCTIONS:

1. Clean the chicken thoroughly, removing any excess fat and giblets. Make deep cuts or gashes all over the chicken, which will help the marinade penetrate.

2. In a mixing bowl, combine ginger-garlic paste, lemon juice, red chili powder, turmeric powder, cumin powder, coriander powder, salt, yogurt, and vegetable oil. Mix well to form a smooth marinade.

3. Rub the marinade all over the chicken, making sure to get it into the cuts and cavities. Allow the chicken to marinate for at least 4-6 hours, or overnight in the refrigerator for the best flavor.

4. Preheat the oil for deep frying to 350°F (175°C).

5. Carefully lower the marinated chicken into the hot oil using a kitchen spider or tongs. Be cautious as the oil may splatter. Fry the chicken for about 15-20 minutes, turning occasionally, until it's golden brown and cooked through. You can also use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).

6. Once the chicken is cooked and has a crispy golden exterior, remove it from the oil and place it on a plate lined with paper towels to drain any excess oil.

7. Garnish the Lahori Chargha with fresh mint leaves and lemon wedges.

8. Serve hot with naan or paratha, along with your favorite chutney or raita.

Enjoy your homemade Lahori Chargha!