Degi Chargha Eid Special Recipe By Food Fusion

Degi Chargha Eid Special Recipe By Food Fusion

A delicious Degi Chargha that’s packed with desi flavors and perfect for your Eid gatherings. #foodfusion #eidspecial #chargharecipe #digitalammi #happycookingtoyou

Written recipe:

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Serves:5-6
Recipe in English

Ingredients:
-Dahi (Yogurt) ¼ Cup
-Zeera powder (Cumin powder) 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Lal mirch (Red chilli) crushed 1 tbs
-Dhania powder (Coriander powder) 1 tsp
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
-Onion powder 1 tsp
-Dried Fenugreek leaves ¼ tsp
-Chicken powder 1 tsp
-Orange food color ¼ tsp
-Adrak Lehsan paste (Ginger garlic paste) 2 tsp
-Hari mirch (Green chillies) finely chopped 3
-Lemon juice 1 tsp
-Lehsan (Garlic) cloves 5-6
-Lemon 2 slices
-Baby potatoes 2-3
-Water as required (Water level must be below the metal rack)
-Olive oil 2-3 tbs
-Chaat masala 1 tbs
-Lal mirch (Red chilli) crushed 1 tbs
-Til (Sesame seeds) 1 & ½ tbs

Direction:
-In a bowl, add yoghurt, cumin powder, red chilli powder, turmeric powder, black pepper crushed, pink salt, red chilli crushed, coriander powder, kashmiri red chilli powder, onion powder, dried fenugreek leaves, chicken powder, orange food color, ginger garlic paste, green chillies, lemon juice, mix well.
-Place chicken in a bowl, make deep incision with the help of a knife, apply marinade evenly & rub well.
-Stuff garlic cloves, lemon slices & baby potatoes, inside the chicken, tie legs with the help of thread.
-Cover chicken with parchment paper & aluminum foil & marinate for 6 hours or overnight in refrigerator.
-In a cooking pot, add water, place metal stand, bring water to boil, add marinated chicken, cover & steam cook on low flame for 45 minutes.
-Take out chicken from the cooking pot, open the aluminum foil & parchment paper.
-Take out & transfer the chicken in the cooking pot, add chicken stock, olive oil, cook on high flame for 6-8 minutes or until chicken stock dries up.
-In a bowl, add chaat masala powder, red chilli crushed, sesame seeds, mix well, special fusion sprinkle is ready! set aside.
-In a serving platter, add prepared chicken chargha, serve with naan, lettuce, spiced onion rings & lemon wedges!