October 6, 2005

Barbeque chargha

Ingredients
4-6 chicken pieces
1 tbsp tikka masala
½ tsp chat masala
½ tsp cumin powder
½ cup Worcestershire sauce
1 tsp salt
4-5 whole red chillies
1 tbsp ginger paste
1 tbsp garlic paste
¼ cup oil
A pinch of black pepper

Method

Clean and wash the chicken thoroughly and pat dry with a kitchen towel. Make small cuts on the chicken and keep aside. In the meantime roast and grind cumin seeds and red chillies separately. In a bowl mix salt, black pepper, Worcestershire sauce, ginger and garlic paste and marinate the chicken for eight to ten hours. Sprinkle red chilli powder, tikka and chat masala and oil along with cumin powder and mix well. Thread the chicken onto skewers and barbeque on low charcoal fire. Turn and brush with oil occasionally.

Stuffed charga

Ingredients

1 medium chicken pricked all over with a fork
2 cups rice boiled
2 hard boiled eggs
2 tbsp lemon juice
2 onion ground to paste
½ cup tomato puree
2 tsp ginger/garlic paste
½ cup oil
2 tbsp ghee
¼ tsp turmeric powder
2 cinnamon sticks
4 cardamoms
10 whole black pepper
4 cloves

Grind to paste

8-10 whole red chillies
1 inch ginger piece
8-10 garlic flakes
1 tsp coriander seeds
1 tsp cumin seeds

Method

Marinate the chicken with the paste and lemon juice for one hour. In a pan heat ghee along with oil, add onion paste, bay leaves and whole spices and fry for one to two minutes. Add marinated chicken and other ingredients. Cover the lid tightly. Cook on low flame. When cooked, fill it with boiled rice and cover with green onion leaves. Transfer it in the serving dish and garnish with boiled eggs.

Baked chargha

Ingredients

1 whole chicken
½ kg curd
1 tsp salt
½ tsp turmeric powder
2 tsp chilli powder
1 tsp vinegar
1 tsp all spice powder

Method

Make small cuts in the chicken meat, but make sure the chicken stays in one piece. Combine all the ingredients in well-beaten curd. Put the chicken in the mixture coating it well. Grease the baking tray and place the chicken in it. Put it in a preheated oven; brush it with oil after 15 minutes. When done transfer it in a serving dish and decorate it with tomato sauce, onion and cucumber rings and French fries.

Shahi chicken

Ingredients

1 1/2 kg chicken whole
2 cups oil
250 gms curd
1 cup fresh cream
1 tbsp green chilli paste
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp salt
3 onions (paste)
1 tsp cumin seeds
2 stick cinnamon
8-10 cloves
8-10 whole black pepper
2 bay leaves
6-8 curry leaves
½ cup fresh coconut chopped
2 tsp poppy seeds
2 tsp sesame seeds
25 gms almonds
Few leaves of mace
¼ tsp nutmeg

Method

Boil and peel almonds. Wash the chicken and make small cuts in it. Roast and grind poppy seeds, mace, nutmeg and sesame seeds. Heat oil in a big pan on low heat. Fry bay and curry leaves for a minute, add cinnamon, cardamom, cloves, black pepper, cumin seeds and onion paste and again fry for two to three minutes. When it gives an aroma carefully place the chicken and fry on both sides till light brown. Mix green chilli paste, salt and ginger/garlic paste in the beaten yoghurt. When chicken is half done add the paste to it. Cook on low flame. When done mix coconut, poppy and sesame seed along with mace powder and sprinkle on it. Put the chicken in a bowl and add fresh cream and garnish with almonds.

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