Fusion Food Recipe | 13 March 2023 | Recipes: Lahori chargha & Memoni khausey | Mahnoor Malik | Masala Tv

Recipes: Lahori chargha & Memoni khausey

Fusion Food – 13 March 2023 – Recipes: Lahori chargha & Memoni khausey – Chef Mahnoor Malik – Masala Tv

This show is hosted by Chef Mahnoor Malik who gives a personalized fusion twist to international cuisines. The chef also makes sure to provide a calorie count for each dish in the episode as well as to mention healthy substitutes for the ingredients to ensure a touch of healthiness in her dishes.

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Watch this Masala TV video to learn how to make Lahori chargha & Memoni khausey.


  • Kashmiri chili powder 2 tablespoon
  • cumin powder ½ tablespoon
  • coriander powder 2 teaspoon
  • red chilli flakes 1 tablespoon
  • garam masala ½ teaspoon
  • turmeric powder ½ teaspoon
  • black pepper powder ½ teaspoon
  • cornflour 2 tablespoon
  • ginger garlic paste 1 tablespoon
  • chat masala 1 teaspoon
  • salt 1 teaspoon
  • oil 2 tablespoon
  • vinegar 3 tablespoon
  • egg 1
  • zarda color ¼ teaspoon
  • other
  • Oil to fry
  • lemon juice 2 tablespoon



  • Salad leaves
  • Green chutney
  • Onion slices
  • Garlic raita
  • French fries
  • Spicy ketchup

Prepare Chicken
• 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.

• Mix all the ingredient listed under charga 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.

• 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 charga in it. Cook for 2 minutes on each side until the chargha is throughly 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.

Ingredients for Coconut Curry

  • green chilies 3
  • can full-fat coconut milk 400milliliter
  • flour ¾ cup gram
  • full-fat yogurt ¾ cup
  • ginger garlic paste 1 tablespoon
  • turmeric 1 teaspoon
  • Salt to taste
  • neutral flavored oil ¼ cup
  • curry leaves 15
  • dried whole red chilies 4


Beef Stew/Curry

  • neutral flavored oil ¼ cup
  • boneless beef 1 pound
  • onion, sliced thin 1 medium
  • tomatoes, pulsed 2
  • ginger garlic paste 1 tablespoon
  • coriander powder 2 teaspoons
  • garam masala 2 teaspoons
  • cumin seeds 1 ½ teaspoons
  • red chili powder 1 ½ teaspoons
  • turmeric 1 teaspoon
  • ground cumin ½ teaspoon
  • ground black pepper ½ teaspoon
  • Salt to taste



  • Spaghetti 1 pound
  • Fried spaghetti or crushed potato chips
  • Fried onions
  • Garlic, sliced and fried until golden brown
  • Cilantro, chopped
  • Mint, chopped
  • Boiled eggs, diced
  • Fresh lemon or lime juice
  • Chaat masala
  • Crushed red pepper flakes

Prepare Coconut Curry
• Combine green chilies, coconut milk, gram flour, yogurt, ginger garlic paste, turmeric, and salt in the jar of a blender and blitz until smooth. Add 4 cups water and pulse until combined. Set aside.
• Heat oil in a large vessel over medium heat. Add red chilies and curry leaves and cook for a few seconds. Add coconut milk mixture and bring to a boil, then reduce heat to medium low. Cook uncovered until thickened and reduced, adding water as necessary, about 20 to 30 minutes. Remove from heat and set aside.
Prepare Beef Stew/ Curry
• Combine all of the ingredients in a large vessel and add 2 cups water. Cook over medium heat until the meat it cooked through and tender, about 45 to 60 minutes. Add water as necessary, and set aside.
Assemble Khao Suey
• Place spaghetti on individual plates. Top with coconut curry and beef stew. Garnish with desired condiments.

Fusion Food – 13 March 2023 – Recipes: Lahori chargha & Memoni khausey – Mahnoor Malik – Masala Tv in Urdu and English

At Masala TV you can check complete Fusion Food Recipe in Urdu and English. This is one of the best recipes by chef Mahnoor Malik at Masala TV show Fusion Food. Check out the other best recipes of chefs Mahnoor Malik.

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