Who is not familiar with the Tandoori chicken and Chicken Charga? Chicken charga and chicken tandoori are two Mughlai delicacies that are well known. They have gained popularity globally, from Asian homes to desi restaurants in Chicago. Although these two desi foods look similar when served, there is quite a difference in their making, cooking style, and spices. The key variation is in the cooking procedure.
CHICKEN TANDOORI
Tandoori chicken is a chicken dish that we make by roasting marinated chicken in yogurt and spices in a tandoor, a clay oven. The dish emerged in the Indian subcontinent and is now famous worldwide.
The tandoori chicken name comes after the bell-shaped tandoor clay oven used to make naan or flatbread.
We marinate skinless thighs in a tenderizing mixture of yogurt, lemon juice, and spices. The meat is cut to the bone in several places to allow the marinade to penetrate and the chicken to cook faster. We swiftly and evenly subject the uncooked marinated chicken to high heat in the tandoor. The oven is designed to cook things evenly from all sides simultaneously.
The key to tandoori chicken is to use bone-in thighs and legs because they have enough fat to remain soggy while grilling. We do not recommend using chicken breasts in this dish because they will dry out quickly.
We can serve tandoori chicken as an entrée or main course, usually with naan flatbread. It is also the foundation for many cream-based curries, such as butter chicken.
CHICKEN CHARGA
Chicken charga is a delectable technique to cook and serve whole-fried chicken. This desi food stems from its roots in Lahore, Pakistan. We marinate the chicken in yogurt and spices first, then steam it to complete cooking, and then fried.
Chicken charga tastes similar to fried tandoori chicken. However has a distinct flavor due to the liberal application of chaat masala, a popular Punjabi condiment. It’s made with whole skinless chicken we marinate in aromatic spices, green chilies, ginger, garlic, and lime juice in yogurt. After marinating the chicken for 4-12 hours, it is deep-fried in hot oil. If you like a smoked flavor, the chicken charge is for you as we add a piece of coal while heating it up to give it a nice, blackened flavor. We can serve this traditional dish with garlic naan, fresh salad, and a delicious bowl of raita.
There are no excuses when this dish is in front of you, no matter how full your stomach is. It is simple to prepare and digest, and Pakistanis enjoy preparing it for family gatherings and special occasions.
DIFFERENCE BETWEEN METHODS OF COOKING TANDOORI CHICKEN AND CHICKEN CHARGE
The cooking methods for chicken charge and tandoori are diametrically opposite.
Chicken Tandoori
Is a clay pot cooking. It involves coating parts of the chicken with spices and marinating the cuts of meat in a mixture of oil, lemon juice, and more spices. Later, cook the meat in a tandoor oven at 250 to 300 degrees Celsius (480 to 570 degrees Fahrenheit). The high heat of a tandoor oven contributes to the signature flavor of chicken tandoori. It allows for a wide range of Indian recipes. Chicken tandoori takes 40 minutes to become tender and fully cooked.
Chicken Charga
Steamed soft, succulent fried chicken marinated overnight in a spicy, tangy rub. Deep-frying, which is the traditional method, follows steaming. There are numerous other methods for preparing charga, including baking, rotisserie, and no-fry.
The chicken charga takes 25 to 30 minutes to cook if marinated and steamed before.
We at Usmania serve both Chicken Charga and tandoori chicken. Our restaurant is famous for clay pot cooking and the taste. So book us now or dine in at Usmania Fine Dine, one of the best desi restaurants in Chicago.
