Chicken Chargha can be served as a starter, but tastes good with naan, salad and some dipping sauce. In most restaurants, the chargha is served with chips and salad with pickled green chillies.
Firstcut the chicken into halfs, and give them gashes.
Take a bowl add ginger garlic pieces, whole garam masala, citric acide, turmeric powder, salt, mint leaves, all these ingredients put them into the blender make a paste. Marinate the chicken with prepared masala and rest it for 2 hours.
Arrange the chicken pieces into the steamer and steam for 10 minutes, then let it cool down so the masala also stick with chicken.
Heat oil in a pan and deep fry the chicken pieces on both sides.