Lahori Chargha
User Reviews
5
Lahori Chargha
Description
Lahori Chargha features a whole chicken thoroughly coated in a marinade made from yogurt, garlic paste, ginger paste, Kashmiri chili, turmeric, garam masala, cumin powder, black pepper, lemon juice, and egg which help tenderize and flavor the meat. After marinating, the chicken is steamed over hot water on a rack to gently cook it without losing moisture or drying out the skin. Following steaming, the chicken is deep-fried briefly to develop a crispy and flavorful crust that contrasts with the succulent interior. Tying the legs helps the chicken retain shape while cooking evenly.
The combination of steaming followed by frying produces a moist chicken with a spice-infused outer layer that is both crispy and aromatic. The spices used give it warmth and subtle heat, with the yogurt and lemon juice tang adding brightness. This dish is traditionally served alongside roasted potatoes or similar simple sides to balance the spices and textures.
An important step is allowing the chicken to marinate for at least one hour or overnight for best flavor absorption. The frying step should be brief, just until the outside crisps up without overcooking the meat. Letting the chicken rest after steaming helps it cool and firm slightly, making frying easier.
Ingredients
- 1 chicken Whole
- 50 g yogurt
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp kashmiri chili
- 1 tsp turmeric powder Haldi
- 1 tbsp lemon juice
- 1 egg
- 1 tbsp neutral cooking oil generic cooking 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!
Notes
- Marinate the chicken at least 1 hour, ideally overnight, for a deeper flavor.
- Tie the legs with kitchen twine to help the chicken keep shape while steaming and frying.
- Fry the chicken briefly after steaming to develop a crisp crust without overcooking.
- Serve with roasted potatoes or similar side dishes that complement the rich spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 3g | 1% |
| Protein | 38g | 76% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 185mg | 62% |
| Sodium | 754mg | 31% |
| Potassium | 441mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 496IU | 10% |
| Vitamin C | 5mg | 6% |
| Vitamin D | 1µg | 5% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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