Lahori Chargha

   

Ingredients

1. Whole chicken legs: 6 in no. OR One whole chicken (1 - 1.5 kg) 
2. Vinegar: 1/2 cup. Dilute it in 1 glass water.
3. Potatoes:  3, 4 medium size (halved)
4. Red chilli: 1 tbsp or to taste
5. Black pepper: 1/2 tsp
6. Salt: 1 tbsp or to taste
7. Turmeric: 1/2 tsp
8. Garam masala powder: 1 tbsp
9. Lemon juice: 3 tbsp
10. Ginger, garlic paste: 1 tbsp each
11. Red+yellow food color: optional, a pinch each
12. Oil for deep frying
13. Chaat masala: 1 tsp

Instructions:

a) Marination:

1. Make deep cuts on the chicken legs or the whole chicken. Wash the chicken with diluted vinegar and pat dry.
2. Combine all the spices, ginger and garlic paste, lemon juice and 2-3 tbsp oil. Add a little water if the paste is too dry. Marinate the chicken in it for at least two hours. The longer, the better. 

b) Steaming

Steaming process

                                          Almost done. 5 minutes of cooking left to dry off the water.

1. Then add the chicken and the potatoes to a heavy bottomed or non-stick pan. If you have a steamer, steam the chicken + potatoes in it. Otherwise, cook (covered) in a pan on low heat. The meat will leave it own water and steam will collect in the covered pan. 
2. Let the chicken and the potatoes cook for about 15 minutes. Keep an eye on them and dont let them get too tender. 
3. If the water dries up before chicken is tender, add a little water to it to avoid any burning. Turn off the heat when the chicken and potatoes are JUST cooked and not too soft. 

Tip: You can cook potatoes separately by adding a few tbsp of the marinade to them. I cooked them separately.

c) Deep frying

1. Take a wok or a deep pan. Add oil in it and turn on the heat until the oil is hot. 
2. Deep fry the chicken and the potatoes until they are golden and fully cooked. It will take barely 5 minutes. Put some chaat masala and lemon juice on them.  
3. Serve the chargha with some salad and green chutney (green chilli, coriander and mint) or tomato chutney. 

Happy eating! :)