Chicken Charga
Soft, tender, and incredibly juicy, this Chicken Charga is packed with bold spices and delicious flavor. It’s easy to prepare and perfect for a flavorful family dinner. Serve it with naan, rice, salad, or your favorite chutney.
Ingredients
- 1 whole chicken, about 3–4 pounds, cut into pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon hot sauce
- 2 tablespoons cooking oil
- 1 tablespoon dried fenugreek leaves (kasuri methi), optional
Instructions
- Wash and pat the chicken pieces completely dry. Make several deep cuts into the thicker parts of the chicken so the marinade can penetrate deeply.
- In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, chili powder, paprika, cumin, coriander, turmeric, garam masala, salt, black pepper, soy sauce, hot sauce, oil, and dried fenugreek leaves.
- Add the chicken and coat every piece thoroughly with the marinade, making sure to work the mixture into the cuts.
- Cover and refrigerate for at least 4 hours, preferably overnight for the best flavor and tenderness.
- Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces on a lightly greased baking tray or wire rack.
- Bake for 35–45 minutes, turning the chicken halfway through cooking. Brush with a little extra oil if needed.
- For a beautifully roasted finish, broil or grill the chicken for 2–4 minutes at the end until lightly charred and golden.
- Make sure the thickest part of the chicken reaches 165°F (74°C) internally.
- Let the chicken rest for 5 minutes before serving.
Serving Suggestions
Serve hot with naan, basmati rice, fresh salad, sliced onions, lemon wedges, and mint or yogurt chutney. The smoky, spicy coating makes this chicken especially delicious straight from the oven.