This firecracker chicken is the heart of Pakistan's Nathiagali Hill station and it’s been made with the same blisteringly hot spice rub for nearly 50 years
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Technically, the chicken is not too difficult to make. A fiery masala made of salt, black pepper, crushed red peppers, garlic, and various other spices the restaurant is unwilling to disclose is applied to a whole chicken left to freeze for at least six hours. Once frozen, the chicken is fried whole in a pot of hot oil and served with an extra helping of chiles on the side.Usman Ahmad
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