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Lahori chargha
Steamed and fried spiced chicken
چرغہ (chargha): whole spiced chicken, steamed until tender and then fried crisp
Chargha is a Lahore speciality, sold from the busy food streets of Lakshmi Chowk and the old city, where whole birds are coated in a red, tangy masala, steamed in big pots and then dropped into hot oil to order. It is the centrepiece of wedding dinners and Saturday-night family outings, and makes an impressive home dinner for guests. Steaming keeps the meat moist and cooked through before frying gives it a crisp, spicy skin. Serve it with naan, raita, salad and a squeeze of lime. Chef's tip: slash the chicken deeply to the bone so the masala and steam reach the thickest parts.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
- 2 ⅞ lb whole chicken, skinnedabout 1.3 kg
For the masala
- 5 ½ oz plain yogurt
- 3 tbsp lemon juice
- 1 tbsp white vinegar
- 2 tbsp garlic-ginger paste
- 2 tsp Kashmiri chilli powder
- 1 tsp hot chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp chaat masala
- 1 ½ tsp salt
For cooking and serving
- 3 cups vegetable oil for frying
- 1 limein wedges
- 1 onion (optional)sliced into rings
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Method
0/7 doneStep 1: Make deep slashes, down to the bone, across the breasts, thighs and drumsticks of the 2 ⅞ lb whole chicken, skinned. Truss the legs together with kitchen string so the bird keeps its shape. Use a separate board for raw chicken and wash your hands afterwards.
10 minStep 2: Mix 5 ½ oz plain yogurt, 3 tbsp lemon juice, 1 tbsp white vinegar, 2 tbsp garlic-ginger paste, 2 tsp Kashmiri chilli powder, 1 tsp hot chilli powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1 tsp chaat masala and 1 ½ tsp salt to a thick paste.
3 minStep 3: Rub the masala all over the chicken and deep into the cuts. Cover and marinate in the fridge for at least 4 hours or overnight; never leave it out on the counter.
5 minStep 4: Set a steamer rack over a large pot of simmering water. Put the chicken on a heatproof plate in the steamer, cover tightly and steam over a medium heat for 40–45 minutes, topping up the water if needed.
45 minStep 5: Check the chicken: the thickest part of the thigh must read 165°F and the juices run clear. Lift it out and let it drain and cool for 10 minutes so it doesn't spit in the oil. Keep the steaming juices for a quick sauce if you like.
10 minStep 6: Heat 3 cups vegetable oil for frying in a wide, deep pan (a karahi or wok is ideal) to 350°F. Carefully lower in the chicken and fry for 6–8 minutes, spooning oil over the top, until the outside is crisp and deep red-brown. A common mistake is frying a wet bird; pat it dry first, or the oil foams up dangerously.
8 minStep 7: Drain on a rack for 3 minutes, sprinkle with 1 tsp chaat masala, to sprinkle and serve whole with 1 lime and 1 onion.
3 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 62 g
- Carbs
- 6 g
- Fat
- 32 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lahori chargha take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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