00:00Who said that Lahori Charja is made only in food streets or restaurants?
00:04I say make Lahori Charja with your own hands in your kitchen.
00:07So tasty, so spicy, full of spices, crispy from outside and soft and juicy from inside that the family will lick their fingers.
00:13So don't worry.
00:14Just try it because I will tell you step by step the easiest and authentic recipe to make Lahori Charja.
00:20Friends, today we are going to make Lahori Charja.
00:23That too in an authentic style and in a very easy way.
00:26For this you will need a small chicken of about 1 kg.
00:29I did not find a 1 kg one here, so I have taken a 2 kg one here.
00:33You should try that the chicken is small.
00:35It should be 1 kg so that you can cook it easily.
00:38Now first of all we have to wash it thoroughly.
00:40For washing, I have taken water in a big bowl here.
00:44You have to take a bowl big enough so that the chicken gets dipped properly.
00:47I have added 1 tablespoon of salt here.
00:49And I have added 1 tablespoon of vinegar.
00:52And I will add 1 tablespoon of ginger garlic paste.
00:55We have to mix all these things well.
00:56And we have to dip the chicken in this water.
01:00At least for 1.5 to 2 hours.
01:02If you want to keep it for a longer time then you have to keep it in the fridge.
01:05These days it is summer so you do not have to keep it outside for a long time.
01:09If you want to keep it for more than 1 to 2 hours then you have to keep it in the fridge so that it does not get spoiled.
01:14After taking it out, we will wash it thoroughly so that its salt etc gets removed.
01:18Now we have to prepare the marination for it.
01:20We have to prepare its masala.
01:21I have taken 1 quarter of curd here.
01:23If you see it in terms of cup, it is more than 1 cup.
01:26We will add 1 half teaspoon of salt in it.
01:28Because we have already added salt in the water.
01:29So there will be some salt in it too.
01:31Therefore, we will add less salt here.
01:33We will add 1 half teaspoon cumin powder.
01:35And we will add 1 teaspoon coriander powder here.
01:38Apart from this, we will add only 1 half teaspoon turmeric powder here.
01:41And we will add only 1 half teaspoon red chili powder here.
01:44We will add 1 teaspoon crushed chili here.
01:46If you like more spicy chilies, if you eat more spicy chilies, then you can also add 1 teaspoon red chili powder here.
01:53We will add 1 teaspoon garum masala here.
01:56Apart from this, we have to add 1 half teaspoon garlic powder and 1 half teaspoon ginger powder here.
02:01Friends, if you do not have the powder, then you can also take its paste.
02:05But the taste and flavor of the powder is a little different.
02:09Here I have added the juice of 1 lemon.
02:11It is approximately equal to 1 and a half tablespoons.
02:13We have to mix all these things and all the spices very well.
02:17Friends, these spices are absolutely accurate.
02:19If you want to increase the chili and salt according to your taste, you can do so.
02:23For a very beautiful color, we will add 2 pinches of food color here.
02:26Orange.
02:27This will give a very lovely, very beautiful color.
02:29After mixing it well, we will add 1 and a half tablespoon cooking oil to it.
02:34Then we have to mix all these things very well.
02:36After mixing all these things and spices, its consistency will be something like this.
02:40See this.
02:41So our masala is ready.
02:42We have washed the chicken thoroughly so that the vinegar and salt etc. come out properly.
02:48Before applying the masala, before marinating it, we have to make cuts in it.
02:52See, in this way we have to make cuts in it very beautifully so that it is presentable.
02:56We have to make cuts a little deep so that the masala goes inside and it is juicy from inside.
03:01The breast piece in the chicken is a little thick, heavy.
03:03So that is why we have to make cuts here and deep ones so that it can cook from inside and become soft.
03:08The meat can melt because this is a thick part, a heavy part.
03:12So it takes some time to melt.
03:14So we have to make cuts properly so that it can cook properly from inside.
03:18We have to make cuts on the back side of the chicken as well.
03:20See, the meat here is not heavy.
03:22It is light, so only light cuts will be made here.
03:24Cuts have to be made on the thighs as well.
03:26And this joint of the leg piece, we have to make cuts properly here so that the steam reaches inside and it gets cooked properly.
03:32This chicken is a little heavy, so I am making a little more cuts in it.
03:36So we have to make proper cuts in this way.
03:38See, like this.
03:39Now we have to apply masala in it.
03:41We have to apply masala very well so that the masala goes inside it.
03:45You have to put the masala inside the cuts that we have made so that the masala reaches inside it properly and it does not appear bland or without masala from inside.
03:51You can apply the masala well with the help of a brush or with the help of your hands, whichever way you like.
03:58Friends, believe me, the masala that we have prepared, the taste of this masala, the flavor of this masala that we are applying is so amazing, so delicious that you will feel like you are eating the charka of a big restaurant.
04:08Believe me, it will have a very amazing flavor, a very wonderful masala has been prepared.
04:13But you have to cook it very well so that you can taste it properly.
04:17We have to apply the masala well to it.
04:19I have also put the masala that was left over on it so that it remains well dipped in the masala.
04:23After this, I shifted it to a bowl.
04:25Now we will wrap it properly with a wrapping sheet.
04:28After that we have to keep it in the fridge for 5-6 hours so that the flavor of all the spices comes well in it.
04:33It is very important to keep the chicken in the spices for 5-6 hours.
04:36This makes its flavor very strong and it also becomes soft.
04:40It has been almost 5 hours for me.
04:41I have taken it out of the fridge after 5 hours.
04:43Now what do we have to do?
04:45Now we have to steam it.
04:46Because the chicken has to become tender, it has to melt and steam only.
04:50To steam the chicken, I am using foil paper here.
04:53Silver foil paper so that the masala does not fall down.
04:55Its masala does not get wasted.
04:57So that is why we will wrap it well in foil paper.
05:00After wrapping it, we will steam it.
05:02So see, we have covered the chicken well on it.
05:05To steam it, I am using a big pot here.
05:07I have added 2 liters of water in it.
05:09After that I will place a stand on it.
05:11There is a stand like this for steaming.
05:13We will place it here.
05:16We will place the chicken on foil paper on top of it.
05:20Now our chicken masala will not fall in it.
05:23If you want, you can keep the chicken like this also but its masala can fall down.
05:26It will be wasted.
05:27After putting the cover, we will cook it on high flame for 5-7 minutes.
05:30After that when the steam is formed properly, then we have to reduce the flame to very low.
05:34We will steam it on low flame for at least 1 hour.
05:37That is, 1 and a half hours.
05:38Because the chicken is heavy, it is 2 kilograms.
05:41So we will steam it more.
05:42If you are using 1 kilogram chicken, then 45-50 minutes are enough for it.
05:46After taking it out, see, I will open it and show you.
05:49Mashallah, alhamdulillah alhamdulillah.
05:51The chicken has become very tender.
05:53It has melted.
05:54Now we have to fry the chicken.
05:55For this, I have taken a big pan.
05:57We have added oil in it.
05:59We have to boil the oil thoroughly.
06:01After that we have to add chicken in it.
06:04There should be more oil because we are deep frying.
06:07If you want a shallow fry then you can do that too.
06:10Actually the taste of Lahori Charja comes from deep frying.
06:14So in this way we have to deep fry it in more oil.
06:17We have to fry it from both sides for 5-7 minutes.
06:20One side for 5-7 minutes in total.
06:22We have to fry it on high flame for 8-10 minutes well from both sides.
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