Wash and pat dry with a kitchen towel. Place deep letter V- shapes cuts on the chicken breast with a sharp knife. Similarly, place 1-2 deep cuts on the leg pieces. Set aside.
Marinate
Mix all the ingredient listed under Chargha marinade in bowl. This marinade is enough for 1-1.25 kg chicken.
Take marinade in your hand and apply it all over the chicken. Wear gloves to avoid spice burns. Also tie the legs of the chicken with a cotton thread.
Marinate chicken for at least 4 hours on the counter in a cool place or preferably overnight in the fridge.
Steam
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 until the chicken is tender. Remove chicken from steamer and set aside.
Fry Chicken Chargha
Before frying the chicken, prepare the platter with fried or baked potatoes, fresh veggies and green chutney, and garlic dip.
Fill a non-stick wok with 2-3 inches of oil. Heat the oil on a medium-high flame and place the steamed Chargha in it. Cook for 2 minutes on each side until the Chargha is thoroughly heated and golden. Turn and remove the chicken with help of two tongs.
Place the crispy fried chicken on the platter. Pour lemon juice and sprinkle chaat masala and serve.
Note:
If you do not have much time for marination then use ½ teaspoon meat tenderizer and marinate for 1 hr.