Author Topic: Lahori chargha vs Chicken tikka  (Read 1655 times)

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Offline Bengali Bob

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Lahori chargha vs Chicken tikka
« on: March 18, 2014, 09:12 PM »
Couple of starter dish efforts:


Lahori chargha





Packet spice/recipe. Steamed chicken, brushed with oil, and grilled.  Tester after 24 h marinade. Served with a simple home-made cucumber raita, sprinkled with Mangal dahi wada masala/paprika. Very tasty.


Chicken tikka





Good old chicken tikka lemon squeezy. Also very tasty. Reckon my camera is playing up.  But at least the salad's come out nice.


Rob  :)
No bagar, no taste.

Offline goncalo

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Re: Lahori chargha vs Chicken tikka
« Reply #1 on: March 19, 2014, 12:15 AM »
That is certainly akin of fine dining BIR! Not too shabby. Now that I know where you live, don't be too surprised if you find yourself among uninvited guests! ;-)


Offline Edwin Catflap

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Re: Lahori chargha vs Chicken tikka
« Reply #2 on: March 19, 2014, 08:49 AM »
Looks lovely BB, nice and light and zingy!!

Whats the spice you use for the first dish?

Ed

Offline Bengali Bob

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Re: Lahori chargha vs Chicken tikka
« Reply #3 on: March 19, 2014, 09:29 AM »
Particularly happy with chargha.  Steaming chicken seems to be a very good method.  Resultantl texture of this first effort was indistinguishable from real tandoori chicken.  One of my favourite BIR starters, and on-the-bone.  Never really got that close cooking tandoori chicken in a conventional oven, so will be having a go steam/grill later this week.  I'll get some chicken quarters marinading today.  Also noted that the water used to steam the chargha portions (x 3) is now a fine looking gelatinous stock.  This won't be wasted.








Rob  :)

Laziza lahori chargha Ed.  With some yoghurt and mustard/veg oil.   
No bagar, no taste.


 

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