Ingredients:
Whole Chicken 1 (Approx 1.5 KG)
Vinegar 1/4 Cup
National Red Chilli Powder 1 tbsp
National Salt 1 tsp
National Ginger Garlic Paste 2 tbsp
Chilli Flakes 1 tbsp
Yogurt 1/2 Cup
National Turmeric Powder 1/4 tsp
National Black Pepper Powder 1/2 tsp
National Garam Masala Powder 1 tbsp
Chaat Masala 1 tsp
Direction:
Step 1: Take a bowl and place Whole Chicken and marinate with Vinegar and leave it.
Step 2: Now take another bowl and add Yogurt and then add National Red Chilli Powder, National Salt, National Ginger Garlic Paste, Chilli Flakes, National Turmeric Powder, National Black Pepper Powder, National Garam Masala Powder, Chaat Masala and mix it well. Now put this paste on chicken and marinate with this and rest it for 4 hours.
Step 3: After that take a pot/patila and place it and cover with lid and cook/steam it for 25 minutes (5 minutes on high flame and 20 minutes on low flame)
Step 4: After that deep fry it from both sides for 10 minutes (5 minutes each side) After that your Peshawari Fry Chargha is Ready. Enjoy it.
