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Recipes >> Zubaida Tariq Recipes > Chargha by Chef Zubaida Tariq


Prep Time
30 Mins
Cook Time

40 Mins

Mouth-watering Chargha is whole chicken, marinated with yogurt and spices then deep fried. Its serve in platter with some fresh wedges and egg slices. If you marinate it whole night, one day before serve, then it would be more flavorful.
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Source:  Chef Zubaida Tariq In Handi On Masala Cooking TV Channel
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  • Chicken 1 kg
  • Yogurt ½ cup
  • White vinegar ½ cup
  • Yellow food color few drops
  • Crushed black pepper 1 tsp
  • Red chili powder 1 tbsp
  • Salt to taste
  • White cumin Seeds 1 tsp
  • Garlic Ginger Paste 1 tbsp
  • Lemons 4
  • Oil as required

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Cooking Directions

  1. Marinate the chicken with vinegar half hour before washing it.

  2. After half hour wash the chicken with half boiled water.

  3. Put vinegar and yellow (zarda) food coloring in the chicken and leave for sometime.

  4. In a bowl take yogurt, ginger garlic paste, red chili powder, crushed black pepper, and cumin and mix all the ingredients.

  5. Apply this mixture on the chicken with the help of a lemon.

  6. Steam the chicken in a pan.

  7. Take oil in a pan and deep fry the chicken.

  8. When the color changes to golden brown then put it back in the same pan and cook for 5 minutes.

  9. Chargha is ready, serve with roghni nan.

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