- Adjustment for smaller chicken: If using a smaller chicken (around 1.2 kg / 2.5 lb), reduce the salt slightly to avoid over-seasoning. Use 2 tablespoon salt in the brine and about 1 to 1¼ tablespoon salt in the marinade. You can also reduce the brining time to 3–4 hours and steaming time to 45–50 minutes, depending on size. Always check that the chicken is fully cooked through before frying.
- Handle carefully: The chicken will be very tender after steaming, so lift it gently to avoid breaking.
- Check for done-ness: The chicken should be fully cooked after steaming, with clear juices and no pink near the bone. If you have a thermometer, the internal temperature should reach 75°C (165°F).
- For best results, read through the Tips and Troubleshooting sections before you start.
Lahori Chicken Chargha
Lahori Chargha is a whole chicken marinated in a bold blend of spices, steamed until tender, then deep-fried to a golden, crispy finish. Sprinkled with chaat masala for that signature tangy kick.
Ingredients
- 3.7 lb whole chicken skin removed
- 6-7 cups water
- 3 tablespoon salt
- ¼ cup white vinegar
- cooking oil for frying
- 1 teaspoon chaat masala to sprinkle
Marinade
- ¾ cup yogurt
- 4 garlic cloves
- 1 tablespoon ginger
- 2 teaspoon black peppercorns
- 1 tablespoon coriander seeds
- 2 teaspoon black cumin (shahi zeera)
- 2 teaspoon cumin seeds
- ½ teaspoon carom seeds (ajwain)
- 1 teaspoon Kashmiri chili powder
- 1 tablespoon red pepper flakes
- 1 tablespoon red chili powder
- 2 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon citric acid
- ½ teaspoon orange food color optional
- 1½ tablespoon salt
- 3 tablespoon lemon juice
- 1 tablespoon cooking oil
Instructions
- Make deep slits in the chicken, about 3–4 cuts on each leg and 5–6 deeper cuts across the breast. Tie the legs together with kitchen twine to help the chicken hold its shape while cooking.
- In a large bowl, mix the water, salt, and vinegar until dissolved. Submerge the chicken completely and refrigerate for 3–4 hours. Remove the chicken, then let it sit uncovered for 20–30 minutes until slightly dry.
- Grind the black cumin, cumin seeds, black peppercorns, coriander seeds, and carom powder into a coarse powder. In a bowl, combine the yogurt, ginger, garlic, and all remaining marinade ingredients, then mix in the ground spices to form a thick marinade.
- Rub the marinade thoroughly all over and inside the chicken, making sure it gets into all the cuts. Cover and marinate for at least 4 hours, or preferably overnight in the fridge. Before cooking, let the chicken sit at room temperature for 20–30 minutes.
- Add about 3–4 cm (1.5 inches) of water to a large pot and place a metal trivet or rack inside, ensuring the water does not touch the chicken. Place the chicken breast side up on the rack and cover the pot tightly with the lid. Steam on medium heat for 50-60 minutes, rotating the pot halfway through for even cooking.
- Carefully remove the chicken and place it on a rack or plate. Let it air-dry for 10–15 minutes to help it crisp up better when frying.
- Heat oil (around 2-3 cups) in a deep pot to 170–180°C (340–355°F). Carefully lower the chicken into the hot oil and fry for 8–10 minutes, turning once, until deep golden and crispy. Remove and drain on paper towels.
- Sprinkle chaat masala over the hot chicken and serve immediately with lemon wedges.
Video
Notes
Nutrition
Calories: 444kcalCarbohydrates: 7gProtein: 27gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 105mgSodium: 5400mgPotassium: 433mgFiber: 2gSugar: 2gVitamin A: 1035IUVitamin C: 6mgCalcium: 101mgIron: 3mg
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