Pakistani
Lahori Chargha
A small whole chicken is deeply scored, marinated in Lahori spices, steamed until tender, then fried until the outside is crisp and richly red. Serve it hot with chaat masala, lemon, raita, and fresh naan.
Ingredients
- Small whole chicken, skin removed1, about 800-900g
- Plain yogurt1/3 cup
- Ginger-garlic paste1 tbsp
- Lemon juice2 tbsp
- White vinegar1 tbsp
- Kashmiri red chili powder1 1/2 tsp
- Hot red chili powder1/2 tsp
- Turmeric powder1/4 tsp
- Roasted cumin powder1 tsp
- Roasted coriander powder1 tsp
- Garam masala1/2 tsp
- Ajwain, lightly crushed1/4 tsp
- Black pepper1/2 tsp
- Salt1 tsp, or to taste
- Red or orange food colour, optional1 pinch
- Gram flour, lightly roasted1 tbsp
- Neutral oilfor deep frying
- Chaat masala1 tsp
- Lemon wedges2
- Fresh coriander and sliced onionfor serving
Method
- Rinse the chicken, pat it completely dry, and remove any excess fat.
- Make deep diagonal cuts through the breast, thighs, and legs down to the bone so the marinade can penetrate.
- Mix yogurt, ginger-garlic paste, lemon juice, vinegar, chili powders, turmeric, cumin, coriander, garam masala, ajwain, black pepper, salt, food colour if using, and roasted gram flour into a thick marinade.
- Rub the marinade all over the chicken and well inside every cut and the cavity.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Bring the chicken to room temperature for 25 minutes before cooking.
- Place a rack or inverted plate in a large pot, add 1 cup water below it, and set the marinated chicken on top without submerging it.
- Cover tightly and steam over medium-low heat for 25-30 minutes, turning once, until the chicken is cooked through and the juices run clear.
- Lift the chicken out carefully and let it rest on a tray for 10 minutes so the surface dries slightly.
- Heat oil in a deep karahi or wok to 175°C.
- Fry the steamed chicken carefully, spooning hot oil over the top and turning as needed, for 5-7 minutes until crisp, deep red, and lightly charred at the edges.
- Drain well, sprinkle immediately with chaat masala, and serve with lemon wedges, sliced onion, coriander, raita, and naan.
Common questions
Can I substitute Greek yogurt or regular yogurt in Lahori Chargha marinade?
Yes. Thick plain yogurt works best, but Greek yogurt is a good substitute. If using regular yogurt, strain it first or reduce any extra liquid so the marinade stays thick and clings well to the chicken.
How long should I marinate Lahori Chargha for best flavor?
At least 4 hours is the minimum, but overnight gives deeper flavor and better color. If you’re short on time, 2 hours will work, but the spices won’t penetrate as evenly into the cuts.
What are the most common mistakes when making Lahori Chargha?
The biggest mistakes are not drying the chicken, skipping deep cuts, using a thin marinade, and oversteaming. Also avoid too much heat, which can make the yogurt split and leave the chicken pale or tough.
How should I store leftover Lahori Chargha?
Cool it completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan, oven, or air fryer so the chicken stays moist and doesn’t dry out.
What should I serve with Lahori Chargha?
Serve it with naan, paratha, mint chutney, sliced onions, and lemon wedges. A simple salad or raita also works well to balance the heat and richness of the spiced, steamed chicken.