• Turmeric powder - 1/4 teaspoons.
• Citric acid - 1/4 teaspoons.
• Whole garam masala (each) - 2 grams.
• Ginger galic paste - 1 tablespoons.
• Whole chicken - 1000 grams.
• Salt - 0 to taste.
• Mint leaves - 1/2 bunch.
• Oil - 0 to fry.
Firstcut the chicken into halfs, and give them gashes.
Take a bowl add ginger garlic pieces, whole garam masala, citric acide, turmeric powder, 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.
Charga in pashtun is chicken and this dish influenced from streets of pakisthan and punjab.
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