CHICKEN CHARGHA
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INGREDIENTS
- Chicken whole 1 1/2 kg
- Yougurt 2 tbsp
- Ginger,garlic paste 2 tbsp
- Cumin seeds 1 tsp
- Black pepper crushed 1 tbsp
- Salt to taste
- Lemon juice 4-6 tbsp
- Yellow food colour 1/4 tsp
- Oregano 1/4 tsp
- Oil for frying
METHOD
- Make deep slits in chicken after a through clean and wash.
- Mix colour slightly with water and rub well on chicken.
- Coarsely grind the spices and add to the yogurt along with the lemon juice.
- Mix well and marinate chicken with it. Keep it aside for at least 2 hours.
- Deep fry on medium heat until golden brown.
- Serve hot with lemon and cucumber slices.
- Also with khasta paratha(recipe is in bread, nan and paratha) and raita.
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