Degi Charga And Jhatpat Katakat by Sara Riaz

Ingredients for Degi Charga:

• Whole chicken 1-1/2 kg
• Yogurt 1 cup
• Vinegar 1/4 cup
• Salt to taste
• Red chilli 1 tbsp
• Ginger 1 tsp
• Garlic 1 tsp
• Tandoori color 1 pinch
• Black pepper 1/2 tsp
• Mix spices 1 tsp
  

Method:

1. Wash chicken nicely, dry it and make a cut mark.
2. Then put vinegar and salt and leave for few minutes.
3. In one bowl, put yogurt, red chilli, ginger, garlic, mix spices, tandoori color, salt and black pepper and make batter.
4. Put masala on chicken and marinate for 1 hour.
5. Now keep chicken in degh, cover it and leave for 20 minutes.
6. When water of chicken dries, add 1/4 cup oil and roast it.
7. When ready, serve hot.
   

Ingredients for Jhatpat Katakat:

• Mutton kidney 6
• Mutton lever 1/2 kg
• Mutton heart 2
• Tomato 1/2 kg
• Onion 2
• Green chilli 4-6
• Ginger 2 inch
• Coriander 1 bunch
• Dry fenugreek 1 tbsp
• Crushed red chilli 1 tbsp
• Red chilli powder 1 tsp
• Turmeric powder 1/2 tsp
• Meat tenderizer 1/2 tsp
• Roasted crushed coriander 1 tbsp
• Roasted crushed cumin 1 tbsp
• Butter 2 tbsp
• Mix spices 1 tsp
• Ginger garlic 1 tbsp
  

Method:

1. Wash lever, heart and kidney nicely and cut into pieces.
2. Now put on hot tawa. Then add ginger, garlic, finely chopped onion, 125 gram finely chopped tomato, green chilli, salt, red chilli, turmeric and crushed red chilli and cover it.
3. After few minutes, remove cover and do katakat.
4. Together put roasted crushed coriander, roasted crushed cumin and 2 tbsp oil and roast it nicely.
5. After it, cover it again and leave it.
6. In end, put remaining tomato, chopped green chilli, coriander, ginger, dry fenugreek, mix spices and butter and roast it.
7. Serve hot.