Lahori Chicken Chargha Recipe (Pakistani Fried Chicken)
Make the famous Lahori chicken chargha at home. Crispy on the outside, juicy on the inside, and bursting with authentic Pakistani flavor.
Table of contents
What is Chicken Chargha
Chargha is a traditional Pakistani whole chicken dish that’s famous for its rich flavor and crispy texture. The word “Chargha” comes from the Pashto language, where “charga” simply means chicken.
This dish originated in Lahore, the food capital of Pakistan, which is why it’s often called Lahori chicken chargha and is now loved all over the world. The chicken is marinated in a spiced yogurt mixture, then steamed until tender and finally fried for a golden, crispy finish. The result is a dish that’s juicy on the inside, crispy on the outside, and full of authentic Pakistani taste.
This easy Lahori chicken chargha recipe is a street food favorite and a special-occasion dish often served with naan, fries, mint chutney, and lemon wedges.
If you want an authentic Pakistani-style chicken that’s full of flavor, this Lahori chargha is perfect for your next gathering or family dinner. You can make it the traditional way by steaming and frying, or try the oven and air fryer methods for a lighter version.
If you enjoy it, don’t forget to rate the recipe and leave a comment below.
Why This Recipe Works
- Yogurt-based marinade keeps the chicken soft, juicy, and full of flavor.
- Perfect spice blend gives the dish its authentic Lahori taste.
- Steaming before frying ensures the chicken cooks evenly and stays tender inside.
- Crispy golden crust adds the ideal texture and rich aroma.
- Easy and reliable method that works every time, even for beginners.
- Great for gatherings or family meals, making it a versatile and crowd-pleasing recipe.
Ingredients for Lahori Chicken Chargha
Serving Ideas
Once your Lahori chicken chargha is ready, sprinkle it generously with chaat masala and fresh lemon juice for that classic Lahori flavor. You can serve it in many delicious ways:
- With French fries, mint chutney, and ketchup for a snack-style serving.
- As a main course meal with naan, roti, or paratha.
- Or serve it on a bed of rice along with mint chutney, imli (tamarind) chutney, and fresh salad.
Storage Suggestions
You can easily reuse the leftovers of your Lahori chargha in tasty ways:
- Debone the chicken and store the meat in an airtight container.
- It will stay fresh in the refrigerator for up to 3 days.
- You can also freeze it for up to 2 months in a freezer-safe bag or box.
- Use the leftover chicken in sandwiches, wraps, puff pastries, salads, pizza toppings, pasta, or rolls for a quick and delicious meal.
Make-Ahead Tips
You can easily prepare Lahori chicken chargha in advance to save time.
- Marinate the chicken and keep it in the fridge for up to 2 days.
- The longer it marinates, the more flavor it absorbs, and the chicken becomes extra tender.
- When you’re ready to cook, take it out at least 30 minutes before cooking so it comes to room temperature.
- You can also freeze the marinated chicken in an airtight container or freezer bag.
- Before cooking, thaw it overnight in the refrigerator for the best results.
Alternative Cooking Methods (Without Deep Frying)
The traditional Lahori chicken chargha is first steamed and then deep fried for a crispy golden crust. If you want to skip deep frying, don’t worry because you can still enjoy the same delicious flavor. After steaming, brush or coat the chicken with butter or oil, then choose any of these cooking methods:
- In the Oven: Place the chicken on a parchment-lined baking tray. Bake in a preheated oven at 200°C (broil mode) for 10 – 15 minutes, or until golden and slightly crispy.
- In the Air Fryer: Air fry at 200°C for 20 minutes. Adjust the time and temperature depending on your air fryer model.
- On the Stove (Nonstick Pan): If you don’t have an oven or air fryer, finish cooking the chicken in a nonstick pan on medium heat until evenly browned.
- Steam Only Option: You can also steam the chicken until fully cooked. Before serving, brush it with butter or oil to give it a glossy and flavorful finish.
Bonus Tip: Make Flavorful Chicken Broth from Leftovers
Use the leftover chicken bones from your Lahori chicken chargha to make a simple bone broth. Add the bones, salt, and water to a pot and simmer for 30 minutes. Strain and use this flavorful broth in soups, curries, lentils, or rice dishes instead of plain water.
Recipe Notes
- You can use leg pieces instead of a whole chicken if you prefer smaller portions.
- For the best flavor and texture, use Greek yogurt or thick curd in the marinade.
- If you’re making it for kids or those who prefer mild food, reduce the spice level.
- No steamer? No problem! Just place a steel plate upside down in a deep pot, pour in some water, and set the marinated chicken on top. Cover and steam using the same method.
- Don’t throw away the leftover steaming water; strain it and use it to cook rice, lentils, or curries for extra flavor.
- This recipe also tastes great with duck or turkey as an alternative to chicken.
FAQs
It’s a traditional Pakistani whole chicken dish marinated in yogurt and spices, steamed, and then fried until crispy and golden.
Yes! You can bake it in the oven, air fry it, cook it in a nonstick pan, or steam it fully. Brushing with butter or oil gives a glossy, flavorful finish.
For the best flavor, marinate at least 4 hours, or overnight in the fridge. The longer it marinates, the more tender and flavorful the chicken will be.
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Recipe
Lahori Chicken Chargha Recipe
Ingredients
- 1.5 kg whole chicken (skin removed and cleaned)
- 2 tablespoons yogurt
- 2 tablespoons ginger and garlic (paste)
- 2 tablespoons lemon juice
- 1 medium egg
- 1 tablespoon salt
- 1 teaspoon turmeric powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala powder
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon black pepper powder
- 1 cup water (for steaming)
- cooking oil (for frying)
Instructions
- In a bowl, mix yogurt, ginger-garlic paste, lemon juice, egg, salt, turmeric, cumin, coriander, garam masala, red chili powder, and black pepper into a smooth paste.
- Make deep cuts on the chicken and apply the marinade evenly all over.
- Cover and marinate for 4 to 6 hours, preferably overnight for better flavor.
- Tie the chicken legs together with kitchen twine and tuck the wings underneath. Steam the chicken for 30 to 35 minutes over low to medium heat.
- Heat oil in a deep wok or pan and fry the steamed chicken until golden brown on 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!”
Video
Notes
- For best results, use Greek yogurt or thick curd.
- No steamer? Place a steel plate upside down in a deep pot, pour some water, and place the chicken on top of the plate. Cover and steam.
- You can substitute the whole chicken with leg pieces, if preferred.
