1.5kg whole chicken, skinned
20g ginger paste
120ml lemon juice (4 lemons)
Oil for deep frying
1 sachet Lahori Chargha Masala
Make 5-6 deep slits on each chicken breast, leg and thigh.
Mix the ginger paste, lemon juice and Masala together, and rub it evenly all over the chicken. Leave to marinate for at least 2-4 hours and overnight if possible.
Steam the chicken until tender. To steam in a deep pot, place a sieve or steel plate upside down in the base of the pot, add one cup of water and place the chicken on the sieve/plate. Cover and cook on a low heat for 20-30 minutes until the chicken is tender.
Heat the oil in deep fat fryer or wok/karahi and fry the chicken until crisp on all sides.
Serve with a green salad and tomato chutney.