Get this Pakistani-style, spicy fried chicken recipe that requires very little active time.
You first steam the Lahori chargha for the juiciest tender chicken followed by deep-frying for a crispy crust.
4 hr 45 mins
It is more authentically called “ch-er ghaa” in the Punjabi accent.
Make the cuts about an inch apart. The cut should be really deep until the knife touches the bone breast bone.
Spices: So have a look at the spices. Now, add an egg, oil, and vinegar to make a paste. The spices get undermined on frying that you need tons of it.
Add eggs, whisk lightly until eggs are combined. Protip: Avoid over mixing with beater. This will incorporate too much air and lift the brownie like a cake.
Wear gloves or at least apply a little oil on your hand so the spices in the marinade don't burn your hand. Take marinade in your hand and apply it all over the chicken.
Marinate chicken for at least 4 hours on the counter in a cool place or preferably overnight in the fridge. Then place the chicken in the steamer.
Place the lid tightly and steam for 20-25 minutes until the chicken is tender. Preferably, let the chicken cool a bit before frying so it is easy to handle when placed in the hot oil.
Just before serving, fill a non-stick wok with 2-3 inches of oil. Heat oil slightly, then place chicken very carefully in the oil and avoid splutters. Now, increase the heat to medium-high.
Prepare the platter with fried or baked potatoes, fresh veggies, and green chutney, and garlic dip Then places the crispy fried chicken on the platter and serve with naan or bread.
By Mariam Sodawater