Chicken Chargha

This is a no steam no fry quick 30 minute chargha recipe. My version of chicken chargha is tender and spicy. This is an incredibly delicious chicken recipe that is the ideal one for those who love roast chicken but do not want to spend whole day marinating, waiting, roasting and frying. My chargha recipe is super easy and ready in less than an hour

Ingredients

• 1 whole chicken (1 kg to 1.1 kg)
• Red chili powder 1½ teaspoon
• Garam masala 1 teaspoon
• Black pepper powder 1 teaspoon
• Chat masala 1 teaspoon
• Tandoori masala 1 teaspoon(I used Shan brand)
• Turmeric powder ¼ teaspoon
• Red food coloring ¼ teaspoon
• Salt 1½ teaspoon
• Oil 2 tablespoons
• Garlic paste ½ tablespoon
• Ginger paste ½ tablespoon
• Melted butter 2 tablespoons
• Juice of 1 lime
• Yogurt ½ cup (I used 1 cup for more masala)

Preparation

1. To make the spice mix, in a bowl add red chili powder, garam masala, black pepper powder, chat masala, yogurt, tandoori masala, turmeric, salt, lime juice, ginger paste, garlic paste and red food color. Mix everything together.
2. Take the whole chicken.
3. Remove the skin and fat if any.
4. Wash thoroughly to remove any traces of blood.
5. Make slits on the chicken breast diagonally and also on the leg pieces.
6. Apply the spice mixture that we prepared on the chicken making sure the mixture reaches all the nooks and corners of the chicken inside and out.
7. You can tie the chicken legs with a string at this stage, if you prefer.
8. You can put the chicken for 1/2 to 1 hour in a refrigerator but since this is a quick recipe, you can proceed with the cooking process.
9. In a pan put the chicken chest side down and turn on the heat to low.
10. Cover and let cook for 20 to 25 minutes.
11. Don’t forget to change sides during the cooking process.
12. Chargha will be ready in 20 to 25 minutes.
13. As a general rule, over-cooking the chicken  will result in a dry and chewy chicken. Therefore please make sure that you turn the flame off as soon as the chicken is cooked through.
14. You can use a knife to check. If the chicken breast is all tender and cooked through and the bone underneath it is not pink (it should be brown) that means the whole chicken has been cooked through.
15. Serve chargha with french fries or potato wedges, fresh garden salad and some mint raita and of course drinks!
16. Enjoy!

Print Recipe

30 minute Chargha recipe

Author: Naush

Ingredients

• 1 whole chicken (1 kg to 1.1 kg)
• Red chili powder 1½ teaspoon
• Garam masala 1 teaspoon
• Black pepper powder 1 teaspoon
• Chat masala 1 teaspoon
• Tandoori masala 1 teaspoon(I used Shan brand)
• Turmeric powder ¼ teaspoon
• Red food coloring ¼ teaspoon
• Salt 1½ teaspoon
• Oil 2 tablespoons
• Garlic paste ½ tablespoon
• Ginger paste ½ tablespoon
• Melted butter 2 tablespoons
• Juice of 1 lime
• Yogurt ½ cup (I used 1 cup for more masala)

Instructions

• To make the spice mix, in a bowl add red chili powder, garam masala, black pepper powder, chat masala, yogurt, tandoori masala, turmeric, salt, lime juice, ginger paste, garlic paste and red food color. Mix everything together.
• Take the whole chicken.
• Remove the skin and fat if any.
• Wash thoroughly to remove any traces of blood.
• Make slits on the chicken breast diagonally and also on the leg pieces.
• Apply the spice mixture that we prepared on the chicken making sure the mixture reaches all the nooks and corners of the chicken inside and out.
• You can tie the chicken legs with a string at this stage, if you prefer.
• You can put the chicken for 1/2 to 1 hour in a refrigerator but since this is a quick recipe, you can proceed with the cooking process.
• In a pan put the chicken chest side down and turn on the heat to low.
• Cover and let cook for 20 to 25 minutes.
• Don't forget to change sides during the cooking process.
• Chargha will be ready in 20 to 25 minutes.
• As a general rule, over-cooking the chicken  will result in a dry and chewy chicken. Therefore please make sure that you turn the flame off as soon as the chicken is cooked through.
• You can use a knife to check. If the chicken breast is all tender and cooked through and the bone underneath it is not pink (it should be brown) that means the whole chicken has been cooked through.
• Serve chargha with french fries or potato wedges, fresh garden salad and some mint raita and of course drinks!and fresh
• Enjoy!