Dish

Chargah

Chargah is made by marinating a whole chicken in a mixture of spices such as ginger, garlic, cumin, and coriander. The chicken is then baked until tender and juicy. The dish is often served with naan bread and a side of raita, a yogurt-based sauce. Chargah is a great option for those who want to try something new and exciting.

Asian cuisine› South Asian cuisine› Afghan cuisine

Meat Dish› Poultry Dish› Chicken Dish› Fried Chicken Dish

Origins and history

Chargah is a traditional Pakistani dish that has been enjoyed for generations. It is often served at special occasions such as weddings and religious festivals.

Dietary considerations

Chargah is gluten-free and can be made dairy-free by omitting the yogurt in the marinade and the raita. However, it is high in calories and fat due to the use of oil in the marinade and the baking process. It is not suitable for those on a low-fat or low-calorie diet.

Variations

There are many variations of chargah, with different families and regions having their own unique recipes. Some variations include using different spices or adding vegetables to the marinade. Some recipes also call for the chicken to be grilled or fried instead of baked.

Presentation and garnishing

Chargah is typically served on a platter with the chicken arranged neatly. The naan bread is usually placed on the side and the raita is served in a separate bowl. The dish is often garnished with sliced cucumbers, tomatoes, and fresh herbs such as cilantro or mint.

Tips & Tricks

To ensure that the chicken is tender and juicy, be sure to marinate it for at least 4 hours or overnight. Also, be sure to baste the chicken with the marinade every 20 minutes while it is baking to ensure that it stays moist and flavorful.

Side-dishes

Chargah is often served with naan bread and a side of raita, a yogurt-based sauce. Other popular side dishes include chana masala or a cucumber and tomato salad.