Authentic Chicken Chargha Recipe by Ijaz Ansari | Traditional Pakistani Delight | RHF (Recipe)

Learn to make Chicken Chargha, a traditional Pakistani dish, with Ijaz Ansari’s quick and easy recipe. This guide includes marination tips, cooking methods, and how to achieve perfect flavor with deep frying or air frying.

Ijaz Ansari’s Chicken Chargha Recipe | Traditional Marination | Deep Fried Chicken

Introduction

Chicken Chargha is a popular dish in Pakistan, known for its robust flavors and crispy exterior. Traditionally, the whole chicken is marinated in a blend of spices and then cooked to perfection through deep frying or air frying. Ijaz Ansari’s recipe simplifies the process while ensuring that the rich flavors of this dish are preserved. Whether you're cooking for a special event or just craving a traditional meal, this Chicken Chargha recipe is sure to satisfy.

Improved Recipe

Ingredients

• Green Chilies: 3 to 4
• Garlic and Ginger Paste: 1½ tablespoons
• Salt: ½ teaspoon
• Kasli Powder: 1 tablespoon
• Cumin Powder (Zeera): ½ teaspoon
• Chaat Masala: ½ teaspoon
• Black Pepper: ½ teaspoon
• Kashmiri Chili Powder: 1½ teaspoons
• Turmeric Powder: ½ teaspoon
• Ajwain (Carom Seeds): ½ teaspoon
• Coriander Powder: ½ teaspoon
• Corn Flour: 3 to 4 teaspoons
• Yogurt: 3 to 4 tablespoons
• Lemon Juice: 2 tablespoons
• Vinegar: 1½ tablespoons
• Egg: 1
• Whole Chicken: 1 (cleaned and prepared)

Marination Process

Prepare the Marinade:

• In a large bowl, combine green chilies, garlic and ginger paste, salt, kasli powder, cumin powder, chaat masala, black pepper, Kashmiri chili powder, turmeric powder, yogurt, lemon juice, egg, ajwain, coriander powder, and vinegar.
• Mix thoroughly until all the ingredients are well incorporated into a smooth marinade.

Marinate the Chicken:

• Take the whole chicken and make deep cuts on it using a sharp knife. These cuts will allow the marinade to penetrate deep into the meat.
• Pour the prepared marinade over the chicken, ensuring it is evenly coated, especially inside the cuts.
• Cover the chicken and refrigerate it for 24 hours. This long marination time is crucial for the flavors to fully develop.

Cooking Method

Initial Cooking:

• After marination, place the chicken in a large skillet or pot.
• Cover it with a lid and cook on low flame for 7 to 8 minutes.
• Carefully flip the chicken, cover it again, and cook for another 7 to 8 minutes on low flame.
• Once done, remove the chicken from the skillet and let it cool down.

Frying the Chicken:

• Heat oil in a deep fryer or large skillet on medium-high flame.
• Once the oil is hot, carefully place the cooled chicken into the oil.
• Fry the chicken for 10 minutes or until the exterior is crispy and golden brown.

Serving:

• Remove the chicken from the oil and drain on paper towels.
• Serve hot with chutney, naan, or roti.

Calories Information

Calories per serving (approximately 200g of chicken): 400-450 kcal

Health Benefits and Precautions

Health Benefits:

• High Protein Content: Chicken Chargha is a rich source of protein, essential for muscle repair and overall health.
• Spice Benefits: Ingredients like cumin and turmeric add not only flavor but also provide anti-inflammatory and antioxidant properties.

Precautions:

• High Calorie: Due to deep frying, this dish is high in calories, so it should be consumed in moderation, especially by those on calorie-restricted diets.
• Marination Time: Ensure that the chicken is marinated for at least 24 hours to achieve the best flavor and tenderness.

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