Lahori Chargha TABAQ restaurant style

Lahori Chargha TABAQ restaurant style


White pepper powder ½

Mace powder ¼ tsp

Nutmeg powder ¼ tsp

Turmeric powder ½ tsp

 Garam masala powder ½ tsp

Yellow sustenance shading ¼ tsp or as required

Dark pepper powder 1 Tsp

Carom seeds squashed ¼ Tsp

Cumin powder 1 and ½ tsp

Red bean stew powder ½ tbs

or then again to taste

Salt 1 tsp or to taste

 Corn flour 1 and ½ tbs

Ginger garlic glue 1 tbs

Green bean stew smashed 1 tbs

Lemon juice 2 tbs

Vinegar 4 tbs

Egg 1

Entire chicken 1 kg approx.

Water as required

Oil for broiling

Chaat masala to taste


- In bowl,add white pepper powder,maca powder,nutmeg powder,turmeric powder,garam masala powder,yellow nourishment color,black pepper powder,carom seeds,cumin powder,red stew powder,salt,corn flour,ginger garlic paste,green chili,lemon juice,vinegar,egg and whisk well. - Add marks/cut in entire chicken. - In marination, add entire chicken, mix well and tie the chicken legs. - Let it marinate for 4 hours to medium-term in cooler. - In a pot, add water and warmth it, place steam rack and marinated entire chicken, cover and steam cook for 35-40 minutes and seasoning with the rest of the marinade. - After steaming and let it rest for 10 minutes. - In wok, heat oil and profound broil entire chicken until brilliant dark colored. - Sprinkle chaat masala and serve.

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