Get this Pakistani-style, spicy fried Chicken Chargha Recipe dish that takes only a few minutes to prepare. The Lahori chargha is steamed.
Hello! The origin of chicken chargha is unknown; the only thing we know for definite is that it comes from Lahore, Punjab. Chicken Chargha Recipe!
Chicken chargha tastes similar to fried tandoori chicken but has a distinct flavor due to the liberal application of chaat masala, a popular Punjabi condiment green chutney.
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How to make chicken chargha recipe?
All you need is a little forethought.
- Chicken: For Chicken Chargha, 1 kilogramme to 1.25 kg skinless whole chicken works well. Because the meat of a smaller chicken is more delicate and cooks faster.
- Cornflour: Cornflour aids in the creation of a crispy crust for this chicken.
- Kashmiri Chili: This item is known for its vibrant colour. To avoid it, use a combination of cayenne pepper and paprika.
- Egg: The egg aids in the adhesion of the spice marinade to the skin.
- Garam Masala: Garam masala is a spice blend made up of a variety of spices. If you don’t have it, you may skip this step.
- Chaat masala: Chaat masala is a must-have for chargha and is widely accessible in Indian grocery stores. Get it now!
- Yellow colour: Once again, this is an optional element. You can omit it or use a very little amount of red or orange instead.
- Red chilli flakes: Red chilli powder can be used for red chilli flakes.
- I used distilled vinegar, but you could instead use lemon juice.
- I neglected to include ginger and garlic paste in the ingredient photo.
- Turmeric, cumin, and coriander are some prominent Indian spices included in this dish.
How to make it?
Lahori Chargha is steaming soft delicious fried chicken marinated overnight in a spicy and sour marinade.
- Wash your chicken and pour extra water in a sieve for 5-10 minutes before cutting it for Lahori Chargha. Then, using a chicken towel, pat dry.
With a sharp knife, make letter V-shaped slices on the chicken breast. Cut the pieces approximately an inch apart. The cut should be deep enough that the knife reaches the breast bone.
Likewise, make 1-2 deep incisions in the leg parts. If the chicken is very huge, you can pierce it with a fork.
- Spices: Red chilli flakes, turmeric, black pepper, chaat masala, coriander powder, cumin powder, Kashmiri chilli powder, garam masala, ginger-garlic paste, and salt are the spices. Make a paste using an egg, oil, and vinegar.
- Marinade: The chargha marinade has been prepared.
- Wear gloves or apply a little oil to your hands before marinating a whole chicken so the spices in the marinade don’t burn them. Take the marinade with your hand and spread it evenly over the chicken.
To ensure that the marinade reaches the bone and beneath the tissue, slide your fingers between the slashes. Be delicate so that you don’t damage the flesh. Then, using a cotton thread, bind the chicken’s legs together.
(Rest your marinated chicken on a colander with a bowl or plate below so that any water from the chicken drains while the marinade remains adhered to the chicken skin. This is especially beneficial if you’re doubling or tripling the recipe. This is entirely optional.)
Make Chicken Chargha
- Marinate the chicken for at least 4 hours on the counter in a cool area, or overnight in the refrigerator. After that, put the chicken in the steamer. Check that the water level is at least 12 inch below the steaming plate. (I put a metal colander in a big saucepan with a little water.)
- Allow the chicken to cool slightly before frying to make it easier to handle when placing it in the hot oil.
- Fill a nonstick wok with 2-3 inches of oil just before serving. Heat the oil slightly, then gently place the chicken in the oil to avoid splutters. Turn the heat up to medium-high. Allow the chicken to cook thoroughly on medium heat first, then increase to high heat and fry for another 2 minutes on each side. Using two tongs, turn the chicken and remove it.
- Prepare the tray with fried or baked potatoes, fresh vegetables, green chutney, and garlic dip before frying the Lahori Chargha. After that, arrange the crispy fried chicken on the tray and serve with naan or bread.
Chicken Chargha Recipe
Spicy, delicious, and juicy fried chicken that is really simple to prepare.
- With a kitchen towel, wash and pat dry. Using a sharp knife, make deep letter V-shaped slashes on the chicken breast. Likewise, make 1-2 deep incisions in the leg parts. Place aside.
- In a mixing dish, combine all of the ingredients indicated under charge marinade. This marinade will serve 1-1.25 kilograms of chicken.
- Take the marinade with your hand and spread it evenly over the chicken. To avoid spice burns, wear gloves. Tie the chicken’s legs together with cotton thread as well.
- Marinate the chicken for at least 4 hours on the counter in a cool area, or overnight in the refrigerator.
- After that, put the chicken in the steamer. Check that the water level is at least 12 inch below the steaming plate. Place the cover on snugly and steam the chicken for 20-25 minutes, or until it is cooked. Remove the chicken from the steamer and put it aside.
- Prepare the tray with fried or baked potatoes, fresh vegetables, green chutney, and garlic dip before frying the chicken.
- Add 2-3 inches of oil to a nonstick wok. Heat the oil over medium-high heat and add the steamed charga.
- Cook the chargha for 2 minutes on each side, or until it is well cooked and brown. Using two tongs, turn the chicken and remove it.
- Arrange the crispy fried chicken on a serving plate. Serve with lemon juice and chaat masala sprinkled on top.
Fry Chicken chargha
- If you don’t have a lot of time to marinade, use 12 teaspoon meat tenderizer and marinate for 1 hour.
Serving Size 1
- Amount Per Serving
- Calories 658
- % Daily Value *
- Total Fat 52g80%
- Saturated Fat 10g50%
- Trans Fat 1g
- Cholesterol 184mg62%
- Sodium 832mg35%
- Potassium 536mg16%
- Total Carbohydrate 9g3%
- Sugars 1g
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.