Lahori Chargha Recipe – Pakistani Special
Lahori Chargha is a showstopping, spice-marinated whole chicken that’s steamed then deep-fried to crispy perfection. Originating from the streets of Lahore, Pakistan, it’s known for its fiery color, juicy interior, and bold masala flavor. Whether served at festive gatherings or family feasts, Chargha is a true centerpiece dish.
- 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 : The longer the marination, the deeper the flavor—overnight is ideal.
Steam First : Steaming ensures the chicken is juicy inside and reduces frying time.
Serving Suggestion : Chargha pairs beautifully with naan, paratha, or a simple pulao.
Healthier Version : Skip the deep-fry and roast or grill instead for a lighter take.
Flavor Boost : Add a pinch of chaat masala on top before serving for a zesty kick!
