Degi Chargha Eid Special

By Food Fusion · 90 min

Ingredients

Instructions

1. In a bowl, combine the yogurt, cumin powder, red chilli powder, turmeric powder, crushed black pepper, pink salt, crushed red chilli, coriander powder, Kashmiri red chilli powder, onion powder, dried fenugreek leaves, chicken powder, orange food colour, ginger garlic paste, green chillies and lemon juice, then mix well.
2. Put the chicken in a bowl, cut deep incisions into it with a knife, then coat it evenly with the marinade and rub it in well.
3. Stuff the garlic cloves, lemon slices and baby potatoes inside the chicken, then tie the legs together with thread.
4. Cover the chicken with parchment paper and aluminium foil and marinate for 6 hours or overnight in the refrigerator.
5. Pour water into a cooking pot, set the metal stand inside, and bring the water to a boil. Add the marinated chicken, cover, and steam on low heat for 45 minutes.
6. Remove the chicken from the pot and open the foil and parchment paper.
7. Put the chicken back into the pot, add chicken stock and olive oil, and cook on high heat for 6–8 minutes, until the stock has dried up.
8. In a bowl, mix the chaat masala, crushed red chilli and sesame seeds to make the finishing sprinkle, and set it aside.
9. Transfer the chicken to a serving platter and serve with naan, lettuce, spiced onion rings and lemon wedges.

Summarized from Food Fusion's video. Watch it for the details.

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