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Chicken Churgha Recipe

Chicken Churgha Ingredients

Chicken Churgha Recipe

  • 1 whole chicken, skin removed
  • 4 tablespoon. lemon juice
  • 1 teaspoon. garlic paste
  • 1 teaspoon. ginger paste
  • 1 level teaspoon. cumin powder
  • 1 level teaspoon. garam masala
  • 1 teaspoon. chili powder
  • 1 level teaspoon. curry powder
  • 1 level teaspoon. salt
  • oil for deep frying
  • 1 tablespoon. chat masala
  • lemon wedges and onions for decoration

How to make Chicken Churgha

  • Place the chicken on a chopping board and using a sharp knife, make deep incisions at 2 inches intervals. Place the chicken in a large bowl and rub 2 tablespoon lemon juice into the incisions. Cover and leave to marinate for about an hour.
  • Add ginger, garlic, cumin, garam masala, chili powder, salt and curry powder to the lemon juice to make a paste.
  • Rub the marinade over the chicken. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator.
  • Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium.
  • Fry the chicken carefully in hot oil, turning many times to ensure even browning. Fry the chirgha for 12-15 minutes to a golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.
  • Sprinkle with chat masala.
  • Decorate with lemon wedges and onion rings.
  • Serve with Nan, Poodinay Ki Chutney and Raita.

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