Baked Chargha _ Why run to your favorite Desi restaurant every other weekend to enjoy this completely Desi form of roast when you can easily make it in your very own kitchen? Check it out Baked Chargha recipe here:
[one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 45 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 whole chicken
- 1/2 cup yogurt
- 2 tbsp vinegar
- 2 tbsp red chili powder
- 1 ginger-garlic paste
- 1 tbsp lemon juice
- 1 tbsp chargha spice
- 1 tbsp cumin, roasted & crushed
- 1 tbsp whole coriander, roasted & crushed
- 1 tsp salt
- 1 pinch red food color
- Cooking oil as required
[/tab] [tab]Yield: 4 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Rinse chicken thoroughly and prick it with a fork.
In a small bowl, combine together the ginger garlic paste, vinegar and lemon juice. Apply this paste all over the chicken. Place in the refrigerator for an hour or overnight. In another bowl, mix yogurt, red chili powder, salt, chargha spice, cumin, whole coriander and red food color.
Preheat oven to 200 degree C.
Take chicken out and marinate in yogurt mixture. Lightly grease a baking dish with cooking spray.
Place whole chicken on the baking tray. Brush oil all over the whole marinated chicken. Bake chicken in the pre-heated oven for approximately 5o minutes or until chicken is tender and all juices run clear.
Take it out from the oven. Sprinkle remaining chargha spice over it. Baked Chargha is ready to serve. ENJOY!!
- Serve with naan, chutney or salad.