Lahori Chargha
Lahori Chargha is a whole chicken dish originating from Lahore, Pakistan. The chicken is marinated in a blend of aromatic spices, then steamed until tender, and finally shallow-fried to achieve a crispy, golden-brown exterior. It's known for its tangy, 'chat-patta' flavor.
🧂 Ingredients
- 1 kg to 1.25 kg Whole chicken (skin removed)
- 1/2 cup Yogurt
- 1 tbsp Ginger-garlic paste
- 2 tbsp Lemon juice
- 2 tbsp Vinegar
- 1 Egg
- 1 tbsp Red chili powder(or to taste)
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 0.5 tsp Garam masala powder
- 1 tsp Salt(or to taste)
- 1 tsp Chaat masala(for sprinkling)
- 1.5 tbsp Corn flour
- 1/4 tsp Yellow food color(optional)
- Oil for frying
👨🍳 Instructions
- 1
Clean the whole chicken thoroughly and pat it dry. Make deep slits on the chicken all over, including the legs and breast, to allow the marinade to penetrate.
💡 Tip: Removing the skin is traditional for Lahori Chargha. - 2
In a bowl, combine yogurt, ginger-garlic paste, lemon juice, vinegar, egg, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, corn flour, and yellow food color (if using). Whisk well to form a smooth marinade.
- 3
Rub the marinade all over the chicken, ensuring it gets into all the slits. Tie the chicken legs together with kitchen twine.
💡 Tip: Wear gloves while marinating to avoid staining your hands. - 4
Marinate the chicken for at least 4 hours, or preferably overnight, in the refrigerator.
- 5
To steam, place the marinated chicken in a steamer basket over boiling water. Cover tightly and steam for 25-30 minutes, or until the chicken is partially cooked and tender.
💡 Tip: Alternatively, you can steam it in a pot with a tight-fitting lid over medium-low heat, with about half an inch of water at the bottom. - 6
Heat about 1-2 inches of oil in a deep skillet or wok over medium-high heat. Carefully place the steamed chicken in the hot oil and shallow-fry for 5-6 minutes per side, until golden brown and crispy.
💡 Tip: Ensure the oil is hot enough for a good crisp, but not so hot that it burns the exterior before the inside is heated through. - 7
Remove the fried chicken from the oil, drain on paper towels, and sprinkle generously with chaat masala. Serve hot with naan, rice, or salad.
💡 Tip: Serve immediately for the best crispy texture.
💡 Pro Tips
- ✓The steaming step is crucial for ensuring the chicken is tender and juicy before frying.
- ✓Adjust the spices according to your preference for heat and tanginess.
- ✓If you don't have a steamer, a large pot with a rack and a tight-fitting lid can be used.
🔄 Variations
- For an oven-baked version, marinate the chicken, then bake at 220°C (425°F) for 45-50 minutes, broiling for the last 10 minutes for crispiness.
- Some recipes include a pinch of nutmeg and mace powder in the marinade for added aroma.