Clas­sic tastes from the Pun­jab

Sunday Herald Life - - Contents -

A spe­cial­ity of La­hori, mar­i­nated chicken is steamed and then flash fried and served up with leftover pi­quant chargha masala and lemon.

1 kg/2¼ lb whole chicken, skinned

2 large tbsp chargha masala (below)

100g/3½oz/scant

½ cup Greek yo­gurt

1 tsp each grated gin­ger and crushed gar­lic

1 tbsp white wine vine­gar

¼ tsp red food colour (op­tional) salt, to taste sun­flower oil, for fry­ing hand­ful of co­rian­der (ci­lantro) leaves, chopped

1 lemon

Chargha masala – grind to­gether: Store in an air­tight con­tainer for up to three months.

Grind to­gether in a dry spice grinder

• 1 tsp black pep­per­corns

• 1 dried red chilli, crushed

• 1 tsp dry-roasted cumin seeds

• 1 tsp dry-roasted co­rian­der seeds

• 1 tsp fen­nel seeds

• ½ tsp ajwain (carom seeds)

• 3–4 green car­damom pods

• 1 tsp am­choor (dried mango pow­der)

• 1 tsp ground anar­dana

1. Score the chicken all over with a sharp knife. Mix the yo­gurt, gin­ger, gar­lic, vine­gar, red food colour, if us­ing, and salt to­gether in a large bowl un­til well com­bined.

2. Add the ground chargha masala, then add the chicken and turn un­til the chicken is coated. Cover with cling­film and al­low to mar­i­nate in the fridge for 1 hour, or overnight.

3. When ready to cook, re­move the chicken from the marinade and cook in a steamer for 40–45 min­utes, or un­til the

juices run clear when the thick­est part of the meat is pierced with a skewer.

4. Just be­fore serv­ing, heat about 4 ta­ble­spoons of oil in a wok and flash-fry

the steamed chicken for a few min­utes un­til the out­side is caramelised all over.

5. Sprin­kle with co­rian­der, any leftover spice blend and lemon juice then serve.

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