Lahori Chargha
Indulge in the bold and aromatic flavors of *Lahori Chargha*, a show-stopping dish from the culinary heart of Lahore. This traditional Pakistani recipe features a whole chicken marinated to perfection in a rich blend of yogurt, spices, and zesty lemon juice, ensuring every bite is bursting with flavor. The unique cooking process—steaming the marinated chicken for tenderness and then deep-frying it to golden, crispy perfection—elevates this dish to culinary greatness. Garnished with fresh coriander and green chilies, this beautifully spiced chargha pairs wonderfully with naan, creamy raita, or tangy tamarind chutney. Easy to prepare yet irresistibly flavorful, Lahori Chargha is perfect for festive occasions or family dinners, promising to transport your taste buds straight to the vibrant streets of Lahore.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (approximately 1.5-2 kg) Whole chicken
- 1 cup Yogurt
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1 tablespoon Red chili powder
- 1 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 2 tablespoons Lemon juice
- 1.5 teaspoons Salt
- 2 cups Vegetable oil (for frying)
- 2 tablespoons Corn flour
- 1 piece Egg
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
- 3 pieces Green chilies (sliced, for garnish)
Instructions
Begin by preparing the whole chicken. Make deep cuts/slits into the flesh all over the chicken to ensure the marinade penetrates deeply.
In a large mixing bowl, combine yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, and salt. Whisk well to form a smooth marinade.
Rub the marinade generously all over the chicken, ensuring it gets into the cuts and cavity for maximum flavor. Cover it with plastic wrap and let it marinate in the refrigerator for at least 4 hours, or overnight for best results.
After the marination, steam the chicken to partially cook it. Place the marinated chicken in a steamer and steam for 20-25 minutes until it is about 70% cooked. This step ensures the chicken will be tender and juicy.
In a small bowl, whisk corn flour and egg together to form a thin batter. Coat the steamed chicken lightly with this batter, especially in areas with deep cuts.
Heat vegetable oil in a large deep frying pan or wok over medium heat. Gently place the coated chicken into the hot oil and deep-fry, turning occasionally, until it is golden brown and fully cooked, which should take about 10-15 minutes.
Once fully cooked and crispy, remove the chicken from the oil and place it on a plate lined with paper towels to remove excess oil.
Transfer the Lahori Chargha to a serving platter. Garnish with fresh coriander leaves and sliced green chilies before serving.
Serve the Lahori Chargha hot with naan, raita, or tamarind chutney for a complete meal.
Nutrition Facts
Calories |
4793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.1 g | 644% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 4896 mg | 213% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 21.3 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 645 mg | 50% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1932 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
