Karhai Chargha Fusion
The Karhai Chargha Fusion is a delightful blend of two iconic Pakistani dishes - the spicy, stir-fried goodness of Karhai and the succulent, steamed perfection of Chargha. This recipe encapsulates the rich culinary traditions of Pakistan, combining vibrant spices and robust flavors to create a dish that is both comforting and exciting. Traditionally, Karhai refers to a cooking style where meat is fast-cooked with tomatoes and spices, while Chargha is a whole chicken marinated and steam-cooked to tenderness. This fusion takes the best of both worlds, offering a delectable experience that is sure to please.
Ingredients
- Chicken - 1 whole, about 1.5 to 2 kg
- Yogurt - 1 cup
- Ginger paste - 2 tablespoons
- Garlic paste - 2 tablespoons
- Lemon juice - 4 tablespoons
- Oil - 1/4 cup
- Red chili powder - 2 teaspoons
- Garam masala - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Coriander powder - 2 teaspoons
- Cumin powder - 1 teaspoon
- Salt - to taste
- Green chilies - 4, chopped
- Tomatoes - 3, chopped
- Onion - 1, finely sliced
- Fresh coriander leaves - for garnish
- Green chilies - 3-4, whole for garnish
Preparation
Begin by thoroughly cleaning the chicken and making deep cuts into the flesh to allow the marinade to penetrate. In a bowl, mix the yogurt, ginger paste, garlic paste, lemon juice, red chili powder, garam masala, turmeric powder, coriander powder, cumin powder, and salt. Apply this mixture generously over the chicken, ensuring it infiltrates the cuts. Let this marinate for at least 4 hours, preferably overnight, to tenderize the meat and infuse it with flavor.
Cooking Process
Step 1: Steaming the Chicken
Once marinated, steam the chicken in a large pot or a steaming setup until it is about 70% cooked. This should take approximately 20 to 30 minutes, depending on the size of the chicken. Ensure to check the meat with a fork; it should be soft but still firm enough to handle in the next cooking phase.
Step 2: Karhai Preparation
While the chicken steams, heat oil in a large Karhai or a deep frying pan over medium heat. Add the onion and sauté until it turns golden brown. Add ginger and garlic paste, stirring for another minute. Incorporate the chopped tomatoes and green chilies, cooking until they melt into a rich sauce. Season with salt to taste.
Step 3: Combining Karhai and Chargha
Remove the partially cooked chicken from the steamer and add it to the Karhai with the tomato mixture. Raise the heat and cook while stirring frequently. This will allow the chicken to absorb the flavors and achieve a crispy outer texture. This process should take about 10-15 minutes, check with a cooking timer to ensure optimal cooking.
How to Enjoy Karhai Chargha Fusion
Garnish with freshly chopped fresh coriander leaves and whole green chilies. Serve hot with traditional naan bread or basmati rice. This dish pairs excellently with a side of raita or mint chutney, which complements the rich spices with a refreshing coolness.
Relish the delightful Karhai Chargha Fusion as a centerpiece for your dinner table, and experience the marriage of two beloved Pakistani culinary traditions in every bite.