Lahori Chargha is a mouthwatering dish that originated in the bustling streets of Lahore, Pakistan. This recipe brings together a delightful blend of spices and flavors, resulting in a succulent and crispy whole chicken dish that will surely impress your taste buds.

Dating back to the Mughal era, Lahori Chargha was originally prepared in royal kitchens, showcasing the rich culinary heritage of the region. Today, it has become a beloved street food and a popular dish served at special occasions and gatherings.

Despite its royal origins, Lahori Chargha is surprisingly easy to make, making it an excellent choice for home cooks looking to explore the vibrant world of Pakistani cuisine.

With a marinade featuring a harmonious mix of yogurt, garlic, ginger, and a variety of aromatic spices, this recipe promises to elevate the humble chicken into a gourmet delight.

While the recipe may seem complex at first glance, fear not! With a bit of patience and a handful of pantry staples, you’ll be well on your way to creating your own Lahori Chargha masterpiece.

Expert Tip: When frying the Lahori Chargha, maintain a consistent oil temperature to achieve a crispy exterior without burning. Use a deep-fry thermometer to monitor the oil temperature and adjust the heat as needed.

Ingredients

Chicken: Chicken provides juicy and tender meat that absorbs the flavors of the marinade.

Yoghurt: Adds a creamy texture to the marinade while tenderizing the chicken.

Garlic Paste: Infuses the marinade with a robust, savory flavor.

Ginger Paste: Adds warmth and depth to the marinade, complementing the other spices.

Green Chilli Paste: Provides a subtle heat and freshness to balance the richness of the dish.

Salt: Enhances the natural flavors of the chicken and other ingredients.

Black Pepper: Adds a mild, earthy heat and aroma.

Garam Masala: A blend of spices that adds complexity and depth to the marinade.

Cumin Powder: Offers a warm, nutty flavor that pairs well with the other spices.

Kashmiri Chilli: Adds vibrant color and a mild, fruity heat to the marinade.

Turmeric Powder (Haldi): Imparts a bright yellow color and adds a warm, earthy flavor.

Lemon Juice: Provides a tangy brightness to the marinade, balancing the richness of the chicken.

Egg: Helps bind the marinade ingredients together, ensuring a cohesive coating on the chicken.

Oil: Used for frying the chicken, resulting in a crispy exterior and moist interior.

Expert Tip: For extra tender and juicy chicken, pierce the chicken all over with a fork before marinating to allow the flavors to penetrate deeper into the meat.

Serving Suggestions

• Lahori Chargha pairs beautifully with freshly baked naan or fluffy basmati rice. The bread or rice can help soak up the delicious juices and flavors from the chicken.
• Serve the Lahori Chargha alongside a cooling cucumber and mint raita or a tangy tamarind chutney for a refreshing contrast to the spicy marinade.
• For a complete meal, accompany the Lahori Chargha with a side of crisp, golden-brown roasted potatoes or a vibrant mixed salad tossed in a zesty lemon vinaigrette.
• Garnish the Lahori Chargha with thinly sliced onions, fresh coriander leaves, and lemon wedges for a colorful and aromatic finishing touch.

Expert Tip: Ensure that the chicken is thoroughly coated with the marinade, using your hands to massage the marinade into the chicken for maximum flavor penetration.

Frequently Asked Questions

Can I use chicken pieces instead of a whole chicken?

Yes, you can definitely use chicken pieces such as drumsticks or thighs instead of a whole chicken. Adjust the marinating and cooking times accordingly to ensure the chicken pieces are cooked through and flavorful.

Can I bake the Lahori Chargha instead of frying it?

While traditionally Lahori Chargha is deep-fried for that crispy exterior, you can certainly bake it for a healthier alternative. Preheat your oven to 375°F (190°C) and place the marinated chicken on a baking sheet lined with parchment paper. Bake for 40-45 minutes or until the chicken is cooked through and the skin is crispy.

How long should I marinate the chicken for?

For the best flavor, it’s recommended to marinate the chicken for at least 1 hour. However, if time allows, marinating overnight in the refrigerator will result in even more flavorful and tender chicken.

Can I freeze the marinated chicken for later use?

Yes, you can freeze the marinated chicken for later use. Place the marinated chicken in an airtight container or freezer bag and store it in the freezer for up to 3 months. Thaw the chicken in the refrigerator overnight before cooking.

How do I know when the Lahori Chargha is cooked through?

The Lahori Chargha is cooked through when the internal temperature of the chicken reaches 165°F (75°C) when measured with a meat thermometer. Additionally, the juices should run clear when the chicken is pierced with a knife, and the chicken should be golden brown and crispy on the outside.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Chicken Tikka
• Chicken Malai Tikka
• Yoghurt Chicken Legs
• Chicken Tandoori
• Yoghurt Marinated Chicken

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Lahori Chargha

by Nabeela Kauser

Dive into the culinary journey of Lahori chargha, a delectable offering from the heart of Pakistan. Uncover the rich flavours and traditional cooking technique that turns an ordinary chicken into a feast for the senses.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Marination Time 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Appetiser

Cuisine Pakistani

Servings 4

Calories 477 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 Chicken Whole
• ▢ 50 g Yoghurt
• ▢ 1 tsp Garlic Paste
• ▢ 1 tsp Ginger Paste
• ▢ 1 tsp Green Chilli Paste
• ▢ 1 tsp Salt
• ▢ 1 tsp Black Pepper
• ▢ 1 tsp Garam Masala
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Kashmiri Chilli
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ 1 tbsp Lemon Juice
• ▢ 1 Eggs
• ▢ 1 tbsp Oil

Instructions

• In a bowl add all the marinade ingredients then mix to combine until a smooth paste forms
• Add the whole chicken and spread the paste all over the chicken then allow to marinate for at least 1 hour – for best results leave to marinate overnight
• In a large pot add a steamer rack (or wire rack) in the pot then add the hot water ensuring that the hot water doesn’t touch the steamer
• Tie the chicken legs together using kitchen twine then add on top of the steamer – the chicken should not be in contact with the water
• Cover and allow to steam cook for 45 minutes then set aside for 10 minutes to allow it to cool down
• In the meanwhile, heat up a deep fryer until hot then add the cooled down chicken and fry for 5-6 minutes until crispy
• Serve with roasted potatoes and enjoy!

Video

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 477kcalCarbohydrates: 3gProtein: 38gFat: 34gSaturated Fat: 9gTrans Fat: 0.2gCholesterol: 185mgSodium: 754mgPotassium: 441mgFibre: 1gSugar: 1gVitamin A: 496IUVitamin C: 5mgVitamin D: 1µgCalcium: 55mgIron: 3mg

Keyword Chicken, Food, Lahori, Lahori Chargha, Meat, Recipe, Roast Chicken

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