Ingredients

· 1 whole chicken

· Oil to fry

· 2 tablespoons lemon juice

For Chargha Marinade

· 2 tablespoons Kashmiri chilli powder

· ½ tablespoon cumin powder

· 2 teaspoons coriander powder

· 1 tablespoon chilli flakes

· ½ teaspoon garam masala

· ½ teaspoon turmeric powder

· ½ teaspoon black pepper powder

· 2 tablespoon corn flour

· 1 tablespoon ginger garlic paste

· 1 teaspoon chaat masala

· 1 teaspoon salt

· 2 tablespoons oil

· 3 tablespoons vinegar

· 1 egg

· ¼ teaspoon zarda colour

Method

Wash and pat dry the chicken and place deep cuts on it with a sharp knife. Set aside. Mix all the ingredients listed under marinade in a bowl. Apply it all over the chicken. Also, tie the legs with a cotton thread. Marinate for at least four hours. Then place the chicken in the steamer. Make sure the water level is at least ½ inch below the steaming plate. Place the lid tightly and steam for 20-25 minutes. Prepare the platter with fresh veggies and a dip. Fill a wok with oil. Heat it on medium flame and place the steamed chargha in it. Cook until heated and golden. Turn and remove the chicken with the help of tongs. Place chicken on the platter and serve.