Makassar-style Chargah

Ingredients

In the original Afghan cuisine, Chargah is typically prepared by marinating the chicken in a mixture of yogurt and spices, then baking it in a tandoor oven. However, in Makassar cuisine, the chicken is marinated in a different blend of spices and grilled instead of baked. The Makassar-style Chargah also incorporates local flavors and ingredients to give it a unique twist. We alse have the original recipe for Chargah, so you can check it out.

• 1 whole chicken, cut into pieces 1 whole chicken, cut into pieces
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon chili powder 1 tablespoon chili powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 40g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, chopped shallots, ginger paste, turmeric powder, coriander powder, cumin powder, chili powder, vegetable oil, and salt. Mix well to form a smooth marinade.
2. 2.
   Place the chicken pieces in a large dish and pour the marinade over them. Ensure that all the chicken pieces are coated evenly. Cover the dish and refrigerate for at least 2 hours, allowing the flavors to infuse.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the marinated chicken from the refrigerator and let it come to room temperature.
5. 5.
   Place the chicken pieces on the grill and cook for about 10-12 minutes per side, or until the chicken is cooked through and has a golden-brown color.
6. 6.
   Once cooked, remove the chicken from the grill and let it rest for a few minutes.
7. 7.
   Serve the Makassar-style Chargah hot, garnished with lime wedges for a tangy twist.

Treat your ingredients with care...

• Ginger paste — If you don't have ginger paste, you can grate fresh ginger and use it instead. The paste helps to evenly distribute the ginger flavor throughout the marinade.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If you prefer a smoky flavor, you can grill the chicken over charcoal instead of a gas grill.
• Serve the Makassar-style Chargah with a side of steamed rice and a fresh salad for a complete meal.

Serving advice

Serve the Makassar-style Chargah hot, accompanied by lime wedges for squeezing over the chicken. This adds a tangy and refreshing element to the dish. Pair it with steamed rice and a side of fresh salad for a satisfying meal.

Presentation advice

Arrange the grilled chicken pieces on a platter, garnished with fresh herbs such as cilantro or parsley. The vibrant green color of the herbs will add a pop of freshness to the dish. Serve it alongside the lime wedges for an attractive presentation.