Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, tandoori chargha. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Tandoori Chargha is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Tandoori Chargha is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook tandoori chargha using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Tandoori Chargha:
- Take 1 1/2 kg Whole Chicken
- Make ready 1/2 packet National Tandoori Masala
- Prepare 1 tsp Saffron Colour
- Get 1 tsp Crushed Red Chilli
- Make ready 1 tbsp Crushed Black Pepper
- Make ready 1 tsp Crushed Roasted Cumin
- Make ready 4 Lemon Juice
- Prepare 3 tbsp National Vinegar
- Make ready 1 tsp Carom / Ajwain
- Make ready Yogurt 1 large cup
- Get 2-3 tbsp National Ginger Garlic Paste
- Make ready Cooking Oil To fry
- Prepare 1 tsp National Chat Masala
Instructions to make Tandoori Chargha:
- Wash the whole chicken properly, place diagonal cuts on the meat with a sharp knife, on the side mix vinegar with saffron colour and cut lemon into half and dip lemon half into saffron mix, and rub all over on the whole chicken, inside out properly. - On the side mix 1 cup Yogurt, ½ pack National Tandoori Masala, 1 tbsp National Ginger Garlic Paste, 1 tbsp National Chilli Powder, 1 tsp Natioanl Cumin Powder, 1 tsp Lemon juice, 1 tsp crushed red pepper, ajwain / carom, crushed black pepper and mix
- Well. Now grease this Masala / yogurt mix onto whole chicken properly. Once properly marinated let it rest for at least 1 hour either outside or inside the refrigerator. - Now Steam chicken on medium flame, don’t forget to tress the chicken before steaming it. Once steamed, keep pan on the side. - Heat Oil in a wok and deep fry Tandoori Chargha till it's light golden brown. Just add back the fried Chargha back to the same pan and add back a cup of oil in which it was fried on to the top of chicken
- With spoonful of National Chat Masala. Cover the pan with a lid and let it simmer on slow flame for another 5-10 minutes.
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