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Published on 28 Jul 2013 | over 3 years ago

"Charga in pashtun is chicken and this dish influenced from streets of pakisthan and punjab is a recipie to try for, here the whole chicken is marinated first with a special charga masala which is very strong and piquant by use of citric acid and cooked by steaming method and then once it is cooled it then deep fried to have a crispy out side

www.vahrehvah.com/chicken-chargha

Whole chicken 1000 g
Ginger galic paste 1 tb
Whole garam masala (each) 2 g
Citric acid ¼ ts
Turmeric ¼ ts
Salt
Mint leaves ½ b
Oil for deep fry


First cut the chicken into halfs, and give them gashes.

Take a bowl add ginger garlic pieces, whole garam masala, citric acide, turmeric, salt, mint leaves, all these ingredients put them into the blender make a paste.

Marinate the chicken with prepared masala and rest it for 2 hours.

Arrange the chicken pieces into the steamer and steam for 10 minutes, then let it cool down so the masala also stick with chicken.

Heat oil in a pan and deep fry the chicken pieces on both sides.

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