koh-e-noor charga chicken (murg musallam )

cooking time : 20-30 minutes
preparation time : 15 minutes
serve: 3-4

ingredients :

skinless whole chicken           1 weight about 1 kg 
salt to taste 
white vinegar                     3 tbsp
curry powder             1 tsp
red chilly powder           1 tsp
crushed black pepper       1/2 tsp
ginger garlic paste          1 tbsp
crushed roasted coriander      1 tsp
crushed roasted white cumin       1 tsp
curd                                           6 tbsp
lemon juice                          2 tbsp
chaat masala                          1/2 tsp
red food color                      1/2 tsp
egg white                            1 
oil                                    4 cups to fry 

to garnish :
lemon slices            few 

method :  

• wash chicken nicely and make cuts over it with the help of knife . 
• put it in a large mixing bowl and rub 1 tsp salt and 3 tbsp vinegar over it . and mix well . set aside for 15 minutes . 
• after that remove all the water from chicken and add 1 tsp curry powder , 1 tbsp ginger garlic paste , red chilly powder , crushed black pepper ,  crushed white cumin , crushed coriander seeds ,red food color , curd and 1/2 tsp salt , mix well . add curd and again mix well make sure spices get coated with each part of chicken set it in fridge for 2 to 3 hours . 
• after that place the chicken with its marinate in a pan and cover and cook for 20 minutes on slow flame . (don't add extra water .)flip occasionally . 
• after that remove the chicken aside and . allow the marinate to get cool down .then add egg white in it and mix it . 
• rub this left over marinade over the chicken nicely and deep fry it in oil . for 7 to 8 minutes or until it get nice patches over it flip after four minutes . ( 4 minutes on each side ).
• remove in a serving platter and sprinkle 1/2 tsp chaat masala and present it with lemon slices . 
• a royal dinner is ready to serve with naan  in any party or any romantic dinner.☺☺