Chicken Chargah – Neelo's Kitchen

Step 1: Prepare the Marinade

In a bowl, combine yogurt, salt, garam masala powder, turmeric, coriander powder, cumin powder, chili flakes, chicken powder, crushed black pepper, paprika, ginger-garlic paste, Worcestershire sauce, lemon juice, white vinegar, and oil. Mix all ingredients thoroughly until a smooth, well-combined paste is formed.

Step 2: Marinate the Chicken

Take a whole chicken (approximately 1.5 kg) that has been cleaned and scored with deep slits. Apply the prepared marinade generously over the entire chicken, ensuring it penetrates into all the slits and covers the inside cavity as well. Rub the marinade in thoroughly.

Step 3: Refrigerate for Marination

Cover the marinated chicken and place it in the refrigerator. Allow it to marinate for a minimum of 4-5 hours, or ideally overnight, to ensure the flavors are fully absorbed and the chicken becomes tender.

Step 4: Bake the Chicken

Preheat your oven to 200°C (≈390°F) (approximately 390°F) (392°F (≈200°C) (approximately 200°C)). Place the marinated chicken in a baking dish. Bake for 40-45 minutes, turning the chicken over every 10 minutes to ensure even cooking and a beautiful golden-brown crust.

Step 5: Serve the Chicken Chargah

Once the chicken is baked and grilled to perfection, remove it from the oven. Sprinkle chaat masala over the cooked chicken according to your taste preference (approximately 0.5 teaspoon). Serve the chicken charga hot with masala rice and roasted potatoes and bell peppers.

• Marinate the chicken for at least 4-5 hours, or preferably overnight, for best flavor and tenderness.

• Turn the chicken every 10 minutes during baking to ensure even cooking and a golden-brown crust.

• Instead of baking, the chicken can be deep-fried after marination for a more traditional charga preparation.