Lahori Chargha

Lahori chargha chicken is fast becoming one of the most iconic foods of Lahore. A whole chicken roast marinated in a creamy marinade. This Lahori chicken chargha is first steamed slowly to allow it to cook through and then fried for a deliciously crisp and golden outside.

if you want to mix up your Sunday roast dinner for a less than traditional chicken recipe then this delicious spicy chicken recipe is perfect for you. Serve on a bed of lettuce and a side of refreshing yoghurt chutney!

If you love spicy food like me then this Lahori chargha recipe is for you. I love creating dinner recipes that are easy for busy families, but still taste delicious. This is one of them.

This recipe originates from Lahore, a famous city in Pakistan. The recipe involves a whole chicken having its skin removed then deep cuts are added. Then the chicken is marinated in a load of spices before being steamed and deep-fried. It is absolutely delicious, and I love it!

You can alter the frying to another method of cooking like baking or air frying. The traditional way is to steam it and then deep fry it. However, feel free to alter it depending on how you want to eat it!

I like to marinate this chicken overnight to allow the flavours to fully penetrate the chicken and allow the chicken to tenderise. However, if you’re short on time then try to leave it for at least 4 hours. I know it seems like a long time, but it is so worth it!

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

• Tandoori Leg of Lamb
• Fried Lamb Chops
• Southern Fried Chicken
• Vegetable Fried Rice
• Chicken Tandoori

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

A twist on traditional Sunday roast dinner. Try this Lahori chargha chicken recipe for a spicy twist. If you love desi food, then this Pakistani recipe is perfect for your next dinner.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 50 mins

Marination Time 30 mins

Total Time 1 hr 35 mins

Course Dinner, Main Course

Cuisine Indian

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

Nutrition

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

Keyword Chicken, Dinner, Roast Dinner

Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!