Home Recipe by IngredientChicken Lahori Chicken Chargha Recipe | Steamed and Fried Chicken

Lahori Chicken Chargha Recipe | Steamed and Fried Chicken

by Farhana

Chargha comes from the Pashto language, we (Pashtuns) call chicken as ‘charga’. Lahori chicken chargha is a well-known dish that originates from the city of Lahore in Pakistan and is famous all over the world.

This lahori chargha is an extremely flavourful dish that turns out juicy and succulent. It is prepared by marinating the whole chicken in a yogurt-based creamy marinade. This yogurt marinade keeps the chicken tender. It’s then cooked in two steps, first steamed to allow it to cook through and then finished off by deep frying. The result is super juicy chicken meat that is tender and flavourful from inside and crunchy from outside.

Chargha Recipe
Chicken Chargha

This rich, absolutely delicious dish is one my favourite fuss free chicken recipes to make for gatherings. The traditional way is to steam the chicken first and then deep fry it. However, I have also included the alternative methods below for finish cooking the lahori chicken chargha.

Prepare this lip-smacking chargha with step-by-step recipe. I am sure it will be loved by everyone for its amazing flavours. If you like this recipe, don’t forget to rate and leave a comment.

Ingredients for chicken chargha:

Lahori Chargha Ingredients
Lahori Chicken Chargha Ingredients

How to serve this chicken chargha?

Sprinkle it generously with chaat masala and lemon juice and serve:

Chicken Chargha Recipe
Lahori Chicken Chargha

What to do with the left overs?

Can I make chicken chargha ahead of time?

  • Yes! You can easily marinate it in advance and store in fridge for 2 days. The longer you can leave it to marinate the more flavour it will absorb and the less time it will take to tender. When you are ready to cook the chicken, remove it from the fridge at least half an hour before and bring it down to room temperature.
  • You can even marinate the chargha in advance and freeze in an airtight container or a freezer bag. Be sure to thaw it out in the refrigerator before cooking it.
Lahori Chicken Chargha Recipe
Lahori Chicken Chargha Recipe

Alternative methods for cooking lahori chicken chargha without deep frying!

The traditional way is to steam the chicken first and then deep fry it. However, coat the steamed chicken generously with butter or oil and feel free to use any of the below methods for finishing it off depending on how you want to eat it:

  • In the oven: Transfer the chicken into a baking tray, lined with parchment paper and bake it on broiler setting in a preheated oven at 200 °C for 10 to 15 minutes or until golden brown color appears.
  • In the airfryer: Air fry at 200 °C for 20 minutes. Check and adjust the time and temperature according to your airfryer.
  • Nonstick pan: If you don’t have access to oven or air fryer then finish it off in a nonstick pan.
  • Or steam cook the Lahori chargha until fully done. Before serving, brush the chicken generously with butter or oil for a glazed look.
Lahori Chargha Chicken

Recipe Notes:

  • You can replace the whole chicken with leg pieces for this recipe.
  • To attain the best results, I prefer using Greek yogurt or thick curd.
  • If you are making it for kids, keep the spice level in check.
  • No steamer? Place a steel plate upside down in a deep pot. Pour some water and put the marinated chicken on the plate. Cover and cook using the method below.
  • Don’t discard the left-over water in the steamer, strain and use it to make rice, lentils or curries.
  • This recipe also works with duck or turkey.

Complementary Tip!

You can also make a bone broth / stock using the leftover bones of this chicken chargha. Just add the bones, salt and water in a pot and let it simmer for about 30 minutes on low heat. Once cool, strain it and then use it in the dishes instead of water for more flavour.

Video Instructions:

Chargha Chicken Recipe

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.8/5
( 5 voted )

Ingredients

  • Chicken (whole, skin removed and cleaned) – 1.5 kg
  • Yoghurt – 2 tablespoons
  • Ginger and Garlic (paste) – 2 tablespoons
  • Lemon Juice – 2 tablespoons
  • Egg – 1 medium size
  • Salt – 1 tablespoon
  • Turmeric Powder – 1 teaspoon
  • Cumin Powder – 1 tablespoon
  • Coriander Powder – 1 tablespoon
  • Garam Masala Powder – 1 teaspoon
  • Red Kashmiri Chilli Powder – 1 tablespoon
  • Black Pepper Powder – 1 teaspoon
  • Water – 1 cup for steaming
  • Cooking Oil – for frying

Instructions

Step by step recipe is given below:

  1. In a small bowl, combine yoghurt, garlic and ginger paste, lemon juice, egg, salt, turmeric powder, cumin powder, coriander powder, garam masala powder, red chilli powder, black pepper powder, and mix them until a smooth paste forms.
  2. Make deep cuts on the whole chicken. Apply the prepared mixture evenly over the chicken.
  3. Cover and marinate for 4 to 6 hours, preferably overnight. The longer you can leave it to marinate the more flavour it will absorb.
  4. Tie the chicken legs together with kitchen thread, turn wings under the chicken and steam cook it for 30 – 35 minutes at low to medium heat.
  5. Now in a deep wok, heat oil and fry the steamed chicken in it on each side until golden from all sides.

Sprinkle generously with Chaat Masala and Lemon Juice. Serve hot with French Fries, Green Chutney and Ketchup. Enjoy! And Remember ‘COOKING IS EASY’!

Notes

  • You can replace the whole chicken with leg pieces for this recipe.
  • No steamer? Place a steel plate upside down in a deep pot. Pour some water and put the marinated chicken on the plate. Cover and cook using the above method.
  • Don’t discard the left-over water in the steamer, strain and use it to make rice, lentils or curries.
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