Spicy Chatkhara Chicken Chargha made in Dawlance 42L Mini OTG oven. We used the rotisserie function of the oven and it came out really good. This recipe is a must-try for Ramadan. #happycookingtoyou #foodfusion #digitalammi #ramadanrecipes
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00:00 Spicy Chatkhara Chicken Chargha
00:13 Prepare Whole Chicken
00:25 First Marination
00:52 Prepare Second Marination
01:57 Prepare Baking
03:08 Aray waah
Serves 4-6
Recipe in English:
Ingredients:
-Whole chicken with skin approx. 1.5 kg
-Water as required
-Himalayan pink salt 1 tbs or to taste
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Sirka (Vinegar) 3 tbs
-Lemon juice 3 tbs
-Cooking oil 2 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tbs
-Kali mirch powder (Black pepper powder) ½ tsp
-Zarda ka rang (Orange food color) ¼ tsp
-Himalayan pink salt ½ tsp or to taste
-Garam masala powder ½ tsp
-Lal mirch (Red chilli) crushed 1 tbs
-Tatri (Citric acid) powder ¼ tsp
-Sabut dhania (Coriander seeds) crushed 1 & ½ tbs
-Cornflour 2 tbs
-Paprika powder 1 tsp
-Maida (All-purpose flour) 1 tbs
Directions:
-Wash whole chicken thoroughly & pat dry (Whole chicken without skin can also be used).
-Prick the whole chicken from both sides with the help of wooden skewer.
-In a bowl,add water,pink salt,green chilli paste,vinegar & mix well.
Brine chicken:
-Brining helps to add more flavor,tenderize & make juicer chicken.
-Dip whole chicken,cover & brine whole chicken for 4 hours to overnight in refrigerator & pat dry.
-In a bowl,add lemon juice,cooking oil,ginger garlic paste,red chilli powder,cumin seeds,black pepper powder,orange food color,pink salt,garam masala powder,red chilli crushed,citric acid,coriander seeds, cornflour,paprika powder,all-purpose flour & mix well.
-Pour the marinade on whole chicken & rub evenly.
-Tie with the help of a kitchen thread,cover & marinate for 2-4 hours in refrigerator.
-Insert & fix the marinated chicken on rotisserie fork & tie the whole chicken from the mid-section with the help of kitchen thread.
-Preheat the oven at 160°C for 15 minutes.
-Pick the chicken with the help of rotisserie handle & place it in oven.
-Do not forget to place the food tray under the chicken & grill at 160°C until chicken is done (60-90 minutes) (Temperature & timings can vary according to your appliance).
-Check the chicken by inserting wooden skewer in it.
-Carefully remove the chicken from rotisserie fork & cut tied thread.
-Serve chargha with garlic naan or rice!
Recipe in Urdu:
Directions:
-Whole chicken ko ache tarhan wash ker ka pat dry ker lein (Whole chicken without skin can also be used).
-Whole chicken ko dono sides sa wooden skewer ki madad sa prick ker lein.
-Bowl mein pani,pink salt,hari mirch paste aur sirka dal ker ache tarhan mix ker lein.
-Whole chicken ko dip ker lein aur dhak ker 4 hours to overnight kliya refrigerator mein brine ker lein aur pat dry ker lein.
-Bowl mein lemon juice,cooking oil,adrak lehsan paste,lal mirch powder,zeera,kali mirch powder,zarda ka rang,pink salt,garam masala powder,lal mirch crushed,tatri,sabur dhania,cornflour,paprika powder aur maida dal ker ache trahan mix ker lein.
-Marinade ko chicken per dal ker ache tarhan rub ker lein.
-Chicken ko kitchen thread sa tie ker lein aur dhak ker 2-4 hours kliya refrigerator mein marinate ker lein.
-Marinated chicken mein rotisserie fork ko insert ker lein aur whole chicken ka mid-section ko kitchen thread sa tie ker lein.
-Oven ko 160°C per 15 minutes kliya preheat ker lein.
-Rotisserie handle ki madad sa chicken ko pick ker lein aur oven mein rakh dein.
-Chicken ka neechay food tray rakh dein aur 160°C per chicken gul janay tak grill ker lein (60-90 minutes) (Temperature & timings can vary according to your appliance).
-Chicken ko wooden skewer ki madad sa check ker lein.
-Chicken ko carefully rotisserie fork sa remove ker lein aur & thread ko cut ker lein.
-Chargha ko garlic naan or rice ka saath serve karein!
