Lahori Chicken Chargha Recipe
Learn how to make juicy tender and crispy Lahori Chicken Chargha Recipe at home with this easy Pakistani fried chicken recipe step by step.
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Servings: 4
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!”
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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.