Lahori Chargha Recipe

Lahori Chargha is a flavor-packed, crispy, and juicy whole chicken dish that originates from the vibrant city of Lahore, Pakistan. This dish is known for its bold spices, tender texture, and irresistible aroma, making it a favorite at gatherings, celebrations, and street food stalls. The secret to its mouthwatering taste lies in the marination, steaming, and frying process, which ensures every bite is infused with rich flavors. Whether you're a fan of Pakistani cuisine or simply looking to try something new, this Lahori Chargha recipe will transport your taste buds straight to the streets of Lahore!

Ingredients

For the Marinade:

• Whole Chicken – 1 (skin removed)
• Vinegar – ½ cup (for cleaning)
• Yogurt – 2 tablespoons
• Garlic-Ginger Paste – 1 tablespoon
• Turmeric Powder – 1 teaspoon
• Red Chili Powder – 2 teaspoons
• Cumin Powder – 2 teaspoons
• Whole Spice Powder – 1 teaspoon
• Lemon Juice – 3 tablespoons
• Chat Masala – 1 teaspoon
• Green Cardamom Powder – 1 teaspoon
• Salt – 2 teaspoons
• Nutmeg Powder – 1 pinch
• Red Food Color – 1 pinch
• Egg – 1 (for binding)

For Cooking:

• Oil – For deep frying
• Onions – 3-4 (cut in halves, for steaming)

Step-by-Step Instructions

1. Preparing the Chicken

• Remove the skin from the whole chicken and clean it thoroughly.
• Make deep horizontal cuts along the chicken to allow the marinade to penetrate.
• Treat the chicken with vinegar and let it sit for 10-15 minutes to eliminate any unwanted odor.
• Pat the chicken dry with a paper towel.

2. Making the Marinade

• In a bowl, mix yogurt, garlic-ginger paste, turmeric powder, red chili powder, cumin powder, whole spice powder, lemon juice, chat masala, green cardamom powder, salt, nutmeg powder, red food color, and egg.
• Stir well until you get a smooth, thick paste.

3. Marinating the Chicken

• Coat the chicken thoroughly with the marinade, ensuring it gets into all the cuts and crevices.
• Cover and refrigerate for at least 8 hours or overnight for maximum flavor absorption.

4. Steaming the Chicken

• In a deep pot, add ¼ cup of oil and place onions at the bottom.
• Place the marinated chicken on top of the onions.
• Cover the pot with a lid and steam for 45 minutes on medium heat until the chicken is tender.

5. Frying the Chicken

• Heat oil in a deep pan.
• Carefully remove the steamed chicken and deep fry it for 6 minutes on each side until it turns crispy golden brown.
• Ensure the oil level covers at least half of the chicken while frying.

Serving Suggestions

• Sprinkle chat masala and lemon juice generously over the fried chicken.
• Serve hot with mint chutney, naan, or pulav rice.
• Pair with fresh salad and raita for a complete meal.

Conclusion

Lahori Chargha is a spicy, crispy, and juicy dish that embodies the rich culinary heritage of Lahore. Whether you're preparing it for a festive occasion or simply indulging in a flavorful meal, this recipe guarantees a restaurant-style experience at home. So, gather your ingredients, fire up your stove, and enjoy this irresistible Pakistani delicacy!