👨‍🍳 作り方

1. 1

   Clean the whole chicken thoroughly and pat it dry. Make deep slits on the chicken all over, including the legs and breast, to allow the marinade to penetrate.

   💡 プロのコツ: Removing the skin is traditional for Lahori Chargha.
2. 2

   In a bowl, combine yogurt, ginger-garlic paste, lemon juice, vinegar, egg, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, corn flour, and yellow food color (if using). Whisk well to form a smooth marinade.

3. 3

   Rub the marinade all over the chicken, ensuring it gets into all the slits. Tie the chicken legs together with kitchen twine.

   💡 プロのコツ: Wear gloves while marinating to avoid staining your hands.
4. 4

   Marinate the chicken for at least 4 hours, or preferably overnight, in the refrigerator.

5. 5

   To steam, place the marinated chicken in a steamer basket over boiling water. Cover tightly and steam for 25-30 minutes, or until the chicken is partially cooked and tender.

   💡 プロのコツ: Alternatively, you can steam it in a pot with a tight-fitting lid over medium-low heat, with about half an inch of water at the bottom.
6. 6

   Heat about 1-2 inches of oil in a deep skillet or wok over medium-high heat. Carefully place the steamed chicken in the hot oil and shallow-fry for 5-6 minutes per side, until golden brown and crispy.

   💡 プロのコツ: Ensure the oil is hot enough for a good crisp, but not so hot that it burns the exterior before the inside is heated through.
7. 7

   Remove the fried chicken from the oil, drain on paper towels, and sprinkle generously with chaat masala. Serve hot with naan, rice, or salad.

   💡 プロのコツ: Serve immediately for the best crispy texture.