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Before you jump to Tandoori Chargha recipe, you may want to read this short interesting healthy tips about Wholesome Energy Goodies.
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Yogurt is often a snack many individuals take for granted. Often people decide to eat yogurt over a balanced lunch which is not the greatest idea. You can’t beat yogurt whenever it comes to a healthy snack though. Along with calcium, it is a good supply of protein and vitamin B. Yogurt is frequently eaten to help preserve the digestive system since it is so easily digestible by many people. Yogurt combines beautifully with nuts and seeds. This decreases your sugar absorption without reducing the taste of your snack.
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We hope you got benefit from reading it, now let’s go back to tandoori chargha recipe. You can have tandoori chargha using 13 ingredients and 3 steps. Here is how you do it.
The ingredients needed to make Tandoori Chargha:
- You need 1 1/2 kg Whole Chicken
- Provide 1/2 packet National Tandoori Masala
- Take 1 tsp Saffron Colour
- Provide 1 tsp Crushed Red Chilli
- Take 1 tbsp Crushed Black Pepper
- You need 1 tsp Crushed Roasted Cumin
- You need 4 Lemon Juice
- You need 3 tbsp National Vinegar
- You need 1 tsp Carom / Ajwain
- Get Yogurt 1 large cup
- Prepare 2-3 tbsp National Ginger Garlic Paste
- You need Cooking Oil To fry
- Get 1 tsp National Chat Masala
Instructions to make Tandoori Chargha:
- Wash the whole chicken properly, place diagonal cuts on the meat with a sharp knife, on the side mix vinegar with saffron colour and cut lemon into half and dip lemon half into saffron mix, and rub all over on the whole chicken, inside out properly. - On the side mix 1 cup Yogurt, ½ pack National Tandoori Masala, 1 tbsp National Ginger Garlic Paste, 1 tbsp National Chilli Powder, 1 tsp Natioanl Cumin Powder, 1 tsp Lemon juice, 1 tsp crushed red pepper, ajwain / carom, crushed black pepper and mix
- Well. Now grease this Masala / yogurt mix onto whole chicken properly. Once properly marinated let it rest for at least 1 hour either outside or inside the refrigerator. - Now Steam chicken on medium flame, don’t forget to tress the chicken before steaming it. Once steamed, keep pan on the side. - Heat Oil in a wok and deep fry Tandoori Chargha till it's light golden brown. Just add back the fried Chargha back to the same pan and add back a cup of oil in which it was fried on to the top of chicken
- With spoonful of National Chat Masala. Cover the pan with a lid and let it simmer on slow flame for another 5-10 minutes.
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