Lahori Chargha is a deeply marinated whole chicken dish, infused with bold spices and slow-cooked until tender. A signature delicacy of Lahore, it’s known for its aromatic blend of seasonings, rich flavor, and crispy skin. Traditionally steamed and then shallow fried, this dish is a festive favorite often served with naan or rice and a tangy chutney. Its spicy, savory notes make it an unforgettable experience for lovers of authentic Pakistani cuisine.
Lahori Chargha
0 out of 5 stars (based on 0 reviews)
Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 1 Kg
- Yogurt – 1 Cup
- lemon juice – 3 Tbsp
- ginger paste – 2 Tbsp
- garlic paste – 2 Tbsp
- Cumin Seeds – 1 Tsp
- Coriander Powder – 2 Tsp
- Turmeric – 1 Tsp
- black pepper – 1 Tsp
- Mustard Oil – 4 Tbsp
Nutrition
Per Serving
520 Kcal
Calories
42 g
Protein
35 g
Fat
880 Mg
Sodium
3.5 Mg
Zinc
Directions
Step 1
Wash and pat dry the chicken. Make deep cuts all over for better marinade penetration.
Step 2
In a large bowl, mix yogurt, lemon juice, ginger paste, garlic paste, and all dry spices.
Step 3
Rub the marinade thoroughly into the chicken, ensuring it enters the cuts.
Step 4
Cover and refrigerate the chicken for at least 4 hours or overnight for best flavor.
Step 5
Place a steamer or deep pan with a rack and add water at the bottom.
Step 6
Steam the marinated chicken for about 40 minutes on medium heat until tender.
Step 7
Remove the chicken carefully and let it rest for 10 minutes.
Step 8
Heat mustard oil in a large pan and shallow fry the chicken until golden and crispy on all sides.
Step 9
Baste the chicken with hot oil while frying for extra crispiness.
Step 10
Turn carefully to avoid tearing the skin.
Step 11
Serve hot with naan, salad, and mint chutney for a complete Lahori feast.
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