Lahori Chargha
Dive into the culinary journey of Lahori chargha, a delectable offering from the heart of Pakistan. Uncover the rich flavours and traditional cooking technique that turns an ordinary chicken into a feast for the senses.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Chicken (Whole)
- 50 g Yoghurt
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Green Chilli Paste
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garam Masala
- 1 tsp Cumin Powder
- 1 tsp Kashmiri Chilli
- 1 tsp Turmeric Powder (Haldi)
- 1 tbsp Lemon Juice
- 1 Eggs
- 1 tbsp Oil
Instructions
- 1
In a bowl add all the marinade ingredients then mix to combine until a smooth paste forms
- 2
Add the whole chicken and spread the paste all over the chicken then allow to marinate for at least 1 hour – for best results leave to marinate overnight
- 3
In a large pot add a steamer rack (or wire rack) in the pot then add the hot water ensuring that the hot water doesn’t touch the steamer
- 4
Tie the chicken legs together using kitchen twine then add on top of the steamer – the chicken should not be in contact with the water
- 5
Cover and allow to steam cook for 45 minutes then set aside for 10 minutes to allow it to cool down
- 6
In the meanwhile, heat up a deep fryer until hot then add the cooled down chicken and fry for 5-6 minutes until crispy
- 7
Serve with roasted potatoes and enjoy!