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–+ servings

Lahori Chicken Chargha

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Course: Main Course
Cuisine: Pakistani
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Author: Farhana

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!”

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.