Chicken Roast / Lahori Charga

I’m ready to blog! Who’s hungry?

My first recipe is Chicken Roast or as we like to call it Lahori Charga in Pakistan. It’s commonly made as an ‘added value’ with our dinner. Pakistanis have a big appetite, so no, this roast alone would not suffice for dinner.

Warning: This can be very spicy if you are not use to Asian spices, so I recommend  using smaller quantities of the spices at first. Gradually increase the quantities once you have built up on your taste palette. I can eat a handful of green chilies without feeling a thing now, so don’t say I didn't warn ya! Side note Rant: I just feel that ALL spices are delicious and we shouldn't deprive ourselves of the endless different variations of wonderful food that is out there. Be daring and explore away! :) 

Chicken Roast / Lahori Charga

Ingredients:

1 Medium sized whole chicken (with or without skin – I removed my skin)
1 ts ginger paste
1 ts garlic paste
½  ts cumin powder
½ ts cumin seeds
½ ts coriander powder
¾  ts red chilli powder
¾ ts tandoori masala
1 ts crushed red chillies
¼ cup lemon juice
1 ts salt
¾ ts garam masala
Dash of soya sauce (optional)
1 egg - this really binds the marinade well
1 tbs yogurt
¼ ts red food color
¼ ts yellow food color

2 tbs Oil

Method:

1. After you have removed the skin of the whole chicken, you will make deep cuts with a knife on the breast, legs and thighs. If your chicken is big, you can make more cuts. We want the spices and juices to marinate all the way through to achieve best results.
2. In a bowl, mix all of the above ingredients with a whisk and pour over the chicken. Use your hands to apply the marinade into the cuts, the inside and any nook and cranny you can find! Cover and refrigerate overnight for best results, but at least 4 to 6 hours otherwise.
3. Remove the chicken half an hour before you are ready to bake so it sets to room temperature.
1.  If you have a rotisserie grill, you will insert the metal rod into the chicken and let the chicken bake for an hour at 180 C. Do not throw away the left over marinade in the bowl. Lightly brush the chicken with the marinade two or three times throughout the cook time. Rotisserie really is my favorite method. You get evenly cooked results and yet it remains moist and delicious inside.
2. You can also cook this chicken in a pot. Place the chicken into a large pot, with the breast side facing down. With a closed lid on low heat, let the chicken simmer for 15 minutes. After 15 minutes, carefully turn over the chicken and cook for 15 more minutes with the lid closed. The chicken releases its own water, which is why the chicken should not stick to the pot but you should still closely monitor it. Once the chicken is tender and cooked (add a few more minutes to the cook time if it is not tender enough), remove it from the pot into a baking pan. Broil the chicken at 200 C, 5 minutes on each side.
4. Squeeze a fresh lemon for that extra tangy-ness on top of the chicken right before serving; pair it with your favorite veggies or french fries and DIG IN!