Lahori Chargha Recipe – Pakistani Special
Lahori Chargha Recipe is a show-stopping Pakistani classic that features a whole chicken deeply marinated in yogurt, lemon, and bold spice masala, then steamed to lock in juices and fried or roasted for a crispy-skinned finish. Street-food style but fit for a feast, Chargha is known for its fiery red color, juicy interior, and intense flavor from spices like red chili powder, turmeric, cumin, and coriander. Serve with fresh chopped onions, lemon wedges, and green chutney for an unforgettable meal experience.
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
Lahori Chargha Ingredients:
- 1 whole chicken (about 1.2 to 1.5 kg), skin removed
- Juice of 1 lemon
- 2 tbsp plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp red chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala
- Salt, to taste
- Red/orange food coloring (optional, for traditional look)
- 2 tbsp oil
- Oil, for deep-frying or shallow-frying
Prepare the Chicken:
Make deep cuts across the chicken (breast and thigh areas) to help the marinade penetrate.
Marinate:
In a bowl, mix lemon juice, yogurt, ginger-garlic paste, all spices, food color (if using), and oil. Rub this marinade thoroughly over and inside the chicken. Cover and refrigerate for at least 4 hours or overnight.
Steam or Bake:
Steam the marinated chicken in a steamer or a covered pot with a rack (add water to the bottom). Cook for 30–35 minutes until nearly cooked through. Alternatively, bake at 180°C (350°F) for 35–40 minutes.
Fry for Crispiness:
Once steamed, let the chicken cool slightly. Then deep-fry in hot oil until crispy and golden brown. You can also shallow-fry or roast under a broiler for a healthier option.
Serve:
Garnish with lemon wedges, sliced onions, and chopped coriander. Serve hot with naan, raita, or green chutney.
Recipe Notes :
Marination Time Matters: Marinating overnight or at least 4 hours helps the yogurt and lemon fully tenderize the meat and infuse flavor.
Steaming First Tip: Steaming ensures the chicken cooks through and remains moist before you fry or roast for crispiness.
Color & Presentation: Optional food coloring gives that traditional red/orange hue often seen on chargha — purely aesthetic and optional.
Healthier Cooking Option: If you prefer less oil, skip deep-frying; shallow-fry or roast under a broiler for a lighter finish.
Serving Pairings: Best with naan, paratha or simple pulao, plus raita or green chutney to balance the heat and spice.
