Lahori chargha
Lahori chargha, from above
Non vegLahore, Pakistan

Lahori chargha

Whole chicken marinated, steamed tender, then fried crisp. Lahore's showstopper for a crowd.

100 minTime
55 gProtein each
hotSpice
Lahore's whole chicken1 chapter · 1 min read

Make it your way

Grandma's wayWhole chicken, spiced, steamed and fried.
The original
554kcalsame
55 gproteinsame
2 gfibresame
100minutessame

Classic Lahori chargha.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)1 whole chicken, about 1.2 kg, skinned and deeply scored
Curd (plain yogurt, natural yoghurt)⅔ cup, hung
Lemon juice3 tbsp
Red chilli powder (indian red chili powder)1 tbsp
Kashmiri chilli powder2 tsp
Chaat masala2 tsp
Ginger garlic paste2 tbsp
Cumin powder (ground cumin)1 tsp
Coriander powder (ground coriander)1½ tsp
Garam masala1 tsp
Cooking oil (vegetable oil)for frying (about 3 tbsp absorbed)
Saltto taste

Method

4 steps
  1. 1Rub chicken with lemon and salt, then the curd mixed with all the spices and ginger garlic paste. Marinate 4 hours or overnight.
  2. 2Steam the chicken whole for 30 minutes.
  3. 3Deep fry or shallow fry, turning, until the coating is crisp and dark.
  4. 4Sprinkle with chaat masala and lemon and serve.
Serve it like this

Serve whole on a platter with naan, raita, salad and lemon; carve at the table.

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Make it a meal

What goes with Lahori chargha: a bread or rice, a side, something to drink and something sweet.

Bread or rice Butter naan40 min
Bread or rice Methi thepla40 min
On the side Boondi raita10 min
On the side Kosambari15 min
To drink Kokum sharbat25 min
Something sweet Gulab jamun60 min
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