8 Whole CHICKEN ROAST Commercial Recipe | Chicken Chargha | چکن چرغہ ، چکن روسٹ | BaBa Food RRC

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Chicken Roast Written Recipe With Directions
Ingredients:
-Water (pani) ½ tub
-Vinegar (sirka) 2 cup
-Lemon (nimbu) juice 1 cup or lemons 250 g
-Lahori salt (namak) 100 g
-Whole chicken 8 pieces - 8.5kg total (1100g per chicken)
-Yogurt (dahi) 1 cup (without water) whisk well
-Cooking oil 1 cup
-Lemon (nimbu) juice 5
-Ginger garlic (lehsan adrak) paste ½ cup
-Tomato ketchup ½ cup
-Chili sauce ½ cup
-Soya sauce ¼ cup
-Dried coriander (khuskh dhania) powder 5 tbs
-Turmeric (haldi) powder 2 tbs
-Red chili (lal mirch) powder 5 tbs
-Salt (namak) 3 tbs
-Red chili flakes (adh khuti lal mirch) 5 tbs
-Kashmiri red chili (lal mirch) 3 tbs
-Ground mixed spices (garam masala) 2 tbs
-Chat masala 3 tbs
-Red food color ½ tsp
-All-purpose flour (maida) 5 tbs
Directions:
-Mark cuts to chicken.
-In a tub, add water, vinegar, lemon juice, and Lahori salt. Mix well.
-Add the chicken, cover & let it rest for 2 hours then place it on a strainer for 15 minutes and set aside.
-In a bowl, add yogurt, cooking oil, lemon juice, ginger garlic paste, tomato ketchup, chili sauce, soya sauce, dried coriander powder, turmeric powder, red chili powder, salt, red chili flakes, Kashmiri red chili, ground mixed spices, chat masala, red food color, and all-purpose flour. Mix well.
-Add chicken and rub the marination all over the chicken (inside & out evenly). Cover and marinate it for 1 hour.
-Grease the tray with oil, and place the chicken on the tray. Stuffed inside of the chicken with salad, secure by tying the legs together using a kitchen thread. Similarly make others.
-Pour cooking oil on marinated chicken.
-Preheat the oven. Place chicken in oven for 40 mins (upper temp 150, lower temp 150).
-Dish out and serve it with kabli palao. Enjoy!
Tips and Tricks:
-If the size of the chicken is big then mark deep cuts.
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