Karahi Chargha Chicken

Traditional Pakistani chargha requires chicken to be deep fried. However this recipe is made with big pieces of chicken with bones cooked in a pan/ karahi. 

While the chicken prepared in the traditional way, tasted awesome by itself, I felt adding some crunch from onions would not only add to the texture, but also balance the tangy taste with some sweetness of the onions. So gave it my own twist in the end by adding onion rings. 

Another prominent flavor in this dish comes from the thick grated ginger, sliced chilies and fresh coriander/ cilantro added to the chicken just when ready to serve. As you bite into it, all the different flavors unfold. The end result is thick  masala coated chicken that goes well with paratha and should be served with yogurt-mint raita. (dahi pudina raita). This combo is believed to be inseparable!

You need (Serves 2) :

Chicken – 300 grams 

Chili powder – ½ tsp

Coriander powder – ½ tsp

Turmeric powder – ¼ tsp

Cumin seeds – ¼ tsp

Chargha Masala – 1/2 tsp (grind 1 black cardamom, 1 ½ inch cinnamon, 10 cloves,1 ¼ tsp black pepper)

Dry red chili- whole – 2-3 nos.

Garlic – 4-5 cloves

Ginger – 1 inch (grated thick or fine juliennes)

Fresh red chili/ Birds eye chili – 3-4 (slit)

Fresh coriander leaves – 2-3 Tbsp

Yogurt – 1/2 Cup

Onion - 1 medium size (cut into rings and separated)

Salt 

Oil

1. Blend garlic to a fine paste (use a little yogurt if the quantity is too less to blend, but don't use water).
2. Marinate the chicken with salt, garlic, yogurt, garam masala, cumin seeds, chili powder, turmeric powder and salt. Leave it for minimum 1 hr. 
3. Heat oil in a wide mouth pan and add whole red chilies. Once lightly fried, add the chicken. 
4. Fry the chicken till it turns brown. Now cover, reduce heat and let it cook.
5. When the chicken is almost done, add onion rings, cover for 2-3 min and cook. 
6. Once  the onion rings become translucent and soft (should still have some crunch), and the raw taste goes, add the grated ginger, slit red chilies and fresh coriander leaves. Give a stir.
7. Switch off the heat. Serve hot!!

*If you want to make the traditional karahi chergha, just skip the onion rings.