Chicken chargha recipe

 Ingredients:

1 whole chicken, cut into 4-6 pieces

2 tablespoons ginger paste

2 tablespoons garlic paste

2 tablespoons red chili powder

1 tablespoon coriander powder

1 tablespoon cumin powder

1 tablespoon garam masala powder

1 tablespoon salt, or to taste

1 tablespoon lemon juice

1/2 cup yogurt

2 tablespoons vegetable oil

1/4 cup water

Fresh coriander leaves, chopped for garnish

Lemon wedges, for serving

Instructions:

Wash the chicken pieces and pat them dry with paper towels.

In a large mixing bowl, combine the ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, salt, lemon juice, yogurt, and vegetable oil. Mix well to form a smooth marinade.

Add the chicken pieces to the marinade and coat them well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.

Arrange the marinated chicken pieces on the baking sheet and bake for 30 minutes.

After 30 minutes, remove the baking sheet from the oven and brush the chicken pieces with the remaining marinade.

Return the baking sheet to the oven and bake for another 20-25 minutes, or until the chicken is fully cooked and golden brown on the outside.

Once done, remove the chicken from the oven and garnish with chopped coriander leaves.

Serve hot with lemon wedges and your favorite sides.

Enjoy your delicious homemade chicken chargha!