Steam roast chargha:
Chicken whole:1(the weight of my chicken was 2 kg without any skin or fat,give the chicken deep cuts with a sharp knife.
Salt: to taste
First of all mix salt and vinegar in a big bowl and dip clean and dry chicken in it for atleast 15-20 minutes
and keep on changing the sides of chicken after every 5 minutes.After this step discard the vinegar and salt mix
and deep fry the chicken on medium heat until very light golden color appears.
Now keep it aside and let it get cool.
1 medium onion+4-5 green chillies:make a paste in blender with very little amount of water.
Ginger garlic paste:1.5 tbs
sookha dhaniya powder:1tbs
THICK yougart:1/2 cup(drain the water from yougart by hanging it in muslin cloth).
f 2 big lemons.
salt:to taste or 3ts
red chilli powder:1ts
red chilli flakes:1ts
haldi:1ts(or u can use 2-3 pinches of tandoori color)
garam masala powder:1tbs
Method for marination:
Mix all the above mentioned ingredients to make a thick paste,keep in mind the paste should be thick otherwise it wouldn't coat on chicken
but still if u feel the paste is a bit thin u can add 1 tbs of corn flour in it.
Now apply this paste very well in the deep cuts of chicken and on full chicken.
Leave this chicken for marination for full night or for atleast 5-6 hours.
After marination is done steam it in a steamer for 20-25 minutes.
When the steaming is done i grilled it in the oven for 10-15 minutes just to get a nice brown golden top.
This step is optional i did it becoz i like the softness and juiciness of steamed chicken but the look of grilled chicken.
Steamed charga is ready to enjoy with salad raita and imli sauce.