4 piece Chicken (skinless and cleaned chicken)
¼ teaspoon Carom Seeds (Ajwain) (Basically used only for aroma)
1 Tablespoon whole Coriander
2 Tablespoon crushed Red Chili
1 Tablespoon Cumin Seeds
¼ teaspoon Yellow food color
1 Tablespoon Red Chili Powder
1 Tablespoon Salt (OR to taste)
½ cup Flour (Maida) (Optional, Better to use as it removes the chicken smell and brings a slight crisp)
¼ cup White Vinegar
- Wash chicken and put deep cuts on chicken at the distance of 1 inch.
- Mix carom seeds, whole coriander and crushed red chili. Grind them slightly. Don’t turn them into powder form. The purpose is to crush them.
- Put the crushed mixture on chicken and also put red chili, salt, flour, food color, and vinegar.
- Mix them well and refrigerate them at least for 30 minutes.
- Fill a wok more than half with oil and bring the oil to boiling. When the oil is ready, keep the flame at full and put the chicken in it.
- Move it at least once after a minute or two to keep away from bottom with the help of a slicer.
- Fry it until chicken is 70% cooked. Keep it moving once or twice.
- If you are frying in batches, clean the oil with the help of stainer after removing each batch.
- Alternatively, you can back the chicken also.
- While frying, fill the steamer with water and put on the stove.
- After frying, remove the chicken from the wok with the help of a frying spider and put it in steamer (steamer should be ready).
- Close the lid of chicken for 20 minutes and steam the chicken for 20 minutes.
- Remove the lid after 20 minutes and remove the chicken from the steamer.
- Let the chicken be cool a bit.
Serve the chicken with tarmind Sauce.
- If you have prepared a red curry (mughlai) or white curry and after steaming the chicken, put the chicken in the curry, it is called Chicken Steam Roast Masala.
- If you have prepared a red curry (mughlai) or white curry and after frying the chicken, put the chicken in the curry, it is called Chicken Tikka Masala.
Note: Chargha is a type of chicken, which is always fried only.