Chargha
Pakistan is a country that is known for its rich culture and diverse cuisine. Pakistani cuisine is a combination of different cooking traditions from the regions of the country, which include Punjab, Sindh, Balochistan, Khyber Pakhtunkhwa, and Gilgit-Baltistan. The food in Pakistan is heavily influenced by the region’s history and is a melting pot of Persian, Indian, and Central Asian cuisines.
One of the most popular dishes in Pakistan is Chargha, which is a traditional Punjabi recipe that is known for its bold flavors and smoky taste. Chargha is a whole chicken that is marinated in a spicy mixture of yogurt, lemon juice, garlic, ginger, and a blend of Pakistani spices. The chicken is then roasted on low heat for several hours until it is tender and juicy.
Chargha is a dish that is enjoyed by everyone in Pakistan, from families who gather to break their fast during Ramadan to friends who come together to celebrate Eid. It is also a popular street food that is sold at roadside stalls and small restaurants across the country.
The origins of Chargha can be traced back to the Punjab region of Pakistan, which is known for its rich farming culture and robust cuisine. Punjab is the most populated province of Pakistan, and its food has been heavily influenced by the Mughal Empire, which ruled over the region for several centuries. Chargha is believed to have been a favorite dish of Mughal Emperor Aurangzeb, who loved to indulge in meat dishes that were slow-cooked and packed with flavor.
Chargha is a dish that is prepared with a lot of care and attention to detail. The chicken is marinated for several hours, sometimes overnight, to allow the flavors to penetrate the meat fully. The longer the chicken is marinated, the more tender and flavorful it will be when it is cooked.
After the chicken has marinated, it is roasted in a traditional tandoor oven, which is a cylindrical clay oven that is heated with charcoal. The chicken is placed on skewers and then inserted into the oven, where it is cooked on low heat for several hours. The tandoor oven gives the chicken a smoky flavor that cannot be replicated in an ordinary oven.
Chargha is typically served with traditional Pakistani sides such as chutney, raita, and naan bread. The dish is also often accompanied by biryani, which is a spiced rice dish that is cooked with meat, vegetables, and a blend of Pakistani spices.
In conclusion, Chargha is a dish that is deeply ingrained in Pakistani culture and is a testament to the country’s rich culinary history. It is a dish that is flavorful, spicy, and smoky, making it a favorite of everyone who tries it. The dish is a great way to explore the flavors and traditions of Pakistan and is a must-try for anyone who enjoys bold and flavorful food.
Ingredients:
- 2 whole chickens, skin on
- 4 tablespoons ginger garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon paprika
- 1 tablespoon turmeric powder
- 2 tablespoons coriander powder
- 2 tablespoons cumin powder
- 2 tablespoons garam masala
- 1 tablespoon salt
- 1 cup lemon juice
- 1 cup plain yogurt
- 1 tablespoon mustard oil
- 1 tablespoon chaat masala
- 1 lemon, sliced
- Fresh coriander sprigs for garnish
Instructions:
- Clean and wash the whole chickens and pat them dry with paper towels.
- Make deep cuts on the chicken on the breast and the legs.
- In a bowl, mix ginger garlic paste, red chili powder, paprika, turmeric powder, coriander powder, cumin powder, garam masala, and salt.
- Add lemon juice and whisk until the mixture is a smooth paste.
- Coat the chickens with the paste and let it marinate for at least 8 hours, preferably overnight.
- Preheat the oven to 400 degrees Fahrenheit.
- In a separate bowl, mix yogurt, mustard oil, and chaat masala.
- Stuff the chicken cavities with lemon slices and place the chickens on a wire rack in a baking tray.
- Rub the yogurt mixture all over the chickens.
- Bake the chickens for 45-60 minutes or until the skin is golden brown and the internal temperature of the chicken reaches 165 degrees Fahrenheit.
- Garnish with fresh coriander and serve hot with naan or rice.