1st Marination Ingredients:
Whole Chicken 1.5 KG
Chaat Masala 1 tsp
Black Salt 1/2 tsp
White Salt 1/2 tsp
National White Pepper Powder 1/2 tsp
National Ginger Garlic Paste 1 tbsp
Oil 2 tbsp
2nd Marination Ingredients:
Yogurt 1 Cup
National Ginger Garlic Paste 1 tbsp
Green Chilli 6 (Chopped)
Kasuri Methi 1 tsp
Kashmiri Red Chilli Powder 1 tbsp
National Coriander Powder 1 tbsp
National Cumin Powder 1 tsp
Chaat Masala 1 tsp
National Red Chilli Powder 1 tsp
National Salt 1 tsp
Black Salt 1/2 tsp
National Black Pepper Powder 1 tsp
Red Food Color 1 Pinch
Oil 2 tbsp
Direction:
Step 1: Take a bowl and place Whole Chicken and add National Ginger Garlic Paste, National White Pepper Powder, White Salt, Black Salt, Chaat Masala and mix it well and add Oil and mix it well. First Marination has been completed.
Step 2: Go for 2nd Marination Process. Now take a bowl and add Yogurt, National Ginger Garlic Paste, Green Chilli, Kasuri Methi, Kashmiri Red Chilli Powder, National Coriander Powder, National Cumin Powder, Chaat Masala, National Red Chilli Powder, National Salt, Black Salt, National Black Pepper Powder, Red Food Color and mix it well and put this batter on chicken and mix it well and then add Oil and mix it well. Now Cover it and rest it for 1 day into refrigerator.
Step 3: After 1 day rest it for 1 hour in room temperature (before baking) and then take a patila and place salt and stand and take a tray and grease with oil and place it also in patila and cover it and preheat it on high flame for 5 minutes.
Step 4: After that remove the lid and place chicken and cover with lid and bake it for 2 hours on medium to low flame (1 Hour for each side). After that your Kashmiri Chargha Without Tandoora is Ready.
