Description
INGREDIENTS
- Red Chili
- Cumin
- Star Aniseed
- Salt
- Garlic
- Ginger
- Cinnamon
- Brown Cardamom
- Green Cardamom
- Turmeric
- Carom
- Acid: Citric Acid & Tartaric Acid
- Maltodextrin
- Hydrolyzed Soy Protein
- Cane Sugar
- Canola Oil
- Anticaking Agent: Silicon Dioxide
COOKING RECIPE
AS PER 50G GRAM
INGREDIENT REQUIRED
-
Chicken
1 -1 ½ kg
1 skinless chicken weighing, make 4-5 deep slits on breast & thighs
-
Garlic Paste
1-2
tablespoons
-
Ginger Paste
1-2
tablespoons
-
Lemon Juice
8
tablespoons
-
Cooking Oil
5 cups/1 liter
for deep frying
-
Shan Lahori Charga Mix
1 packet
STEPS OF COOKING
- Mix garlic, ginger, lemon juice and Shan Lahori Charga Mix. Apply it evenly over the chicken. Leave it aside to marinate overnight or for 3-4 hours.
- Steam the chicken in a steamer untiltender.
- To STEAM without a steamer: Place a steel plate upside down in a deep pot. Pour one cup water. Put the chicken on the plate. Cover and cook on low heat for 20-30 minutes or until the chicken is fully tender.
- Heat oil in a deep wok and fry chicken until crisp golden from all sides. Remove and serve hot.
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