• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Recipe52.com

menu icon
go to homepage
  • Recipe Index
  • About Me
  • Contact Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Contact Us
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Chicken » Lahori Chargha

    Nov 24, 2020 · Modified: Jan 13, 2022 by Mariam Sodawater · This post may contain affiliate links. 3 Comments

    Lahori Chargha

    Jump to Recipe Print Recipe Jump to Video
    5 from 4 votes
    Lahori charga in a platter with fried potatoes.

    Get this Pakistani-style, spicy fried chicken recipe that requires very little active time. You first steam the Lahori chargha for the juiciest tender chicken followed by deep-frying for a crispy crust.

    chargha in a plate with fried potatoes and veggies on the side.

    This post was updated with new photos and ingredients section on 13th, January 2022.

    Hello! I know, I’m over-excited to share the Lahori chargha recipe that will be the love of your heart and stomach too. The origin of chicken chargha is quite uncertain, the only thing we know certainly is that it originates from Lahore, Punjab. Lahori Chana Chaat and Chicken Karahi are also very famous.

    Jump to:
    • How does this recipe work?
    • Ingredients
    • How to make it?
    • Expert Tips
    • Instructions for Oven
    • Instructions For Rotisserie
    • No Fry Method
    • FAQ:
    • 📖 Recipe
    • 💬 Comments

    How does this recipe work?

    Lahori chargha, also known as chicken chargha is Pakistani fried chicken that is cooked in three steps. It is first marinated, then steamed, and finally deep-fried until golden and lightly crispy. Sometimes it is roasted instead of frying in a clay oven (tandoor). It is usually served with fries and chutney.

    However, Lahori Chargha is cooked and sold on streets all over Pakistan and abroad. Chicken Chargha tastes similar to fried tandoori chicken but has a different taste due to the profuse use of chaat masala, a famous Punjabi condiment. 

    My other Pakistani Chicken recipes are Chicken tikka, Balochi tikka karahi, and chicken malai tikka.

    Ingredients

    It is more authentically called “ch-er ghaa” in the Punjabi accent. It is super simple to make and has very little active time. You just need a bit of planning. The ingredients of Lahori Chargha are basic and visible below.

    Ingredients of lahori chargha masala.
    • Chicken: 1 kg to 1.25 kg skinless whole chicken works best for Chicken Chargha. Because the flesh of a smaller bird is tender and cooks quickly. If getting a live hen from the slaughterhouse, a chicken weighing around 1.5 kg to 1.75 kg.
    • Cornflour: Cornflour helps us give some crispy crust to this chicken. You can use other flours too like rice flour or similar flours.
    • Kashmiri Chili: This ingredient is particular for color. You can use a combo of cayene pepper and paprika to skip it.
    • Egg: Egg helps the spice marinade to stick to the skin.
    • Garam Masala: Garam masala is a mixture of varioua spices. This can be skipped if you don't have it.
    • Chaat masala: Chaat masala is essential for chargha and it is easily available in Indian stores. This condiment can be sprinkled like pepper on most foods and tastes yum. Go get it!
    • Yellow color: This is again an optional ingredient. You can skip it or use very little red or orange color instead.
    • Red chili flakes: You can sub red chili flakes with red chili powder.
    • Vinegar: I used distilled vinegar, you can use lemon juice instead.
    • Ginger and garlic paste: I forgot to add it in the ingredient shot.
    • Common Indian spices: Turmeric, cumin, and coriander are other common spices used in this recipe.

    How to make it?

    Lahori Chargha is soft succulent fried chicken marinated overnight in the spicy and tangy rub and steamed. Steaming is followed by deep-frying which is the authentic way.

    In another healthier version marinated and steamed chicken is baked in a tandoor and it is called tandoori chargha. I've also discussed baking, rotisserie, and no fry method after step by step.

    A collage of 4 steps showing marination of lahori chargha.
    1. How to place cut for Lahori Chargha: Wash your chicken and place in the colander for 5-10 minutes so excess water drains. Then pat dry with a chicken towel.

    Now place letter V- shapes cuts on the chicken breast with a sharp knife. Make the cuts about an inch apart. The cut should be really deep until the knife touches the bone breast bone.

    Similarly, place 1-2 deep cuts on the leg pieces. You can also poke the chicken with a fork if the bird is really large. 

    1. Spices: So have a look at the spices that are red chili flakes, turmeric, black pepper, chaat masala, coriander powder, cumin powder, Kashmiri chili powder, garam masala, ginger-garlic paste, and salt. Now, add an egg, oil, and vinegar to make a paste.
    2. Marinade: The chargha marinade is ready.
    3. The right way to marinate a whole chicken: Wear gloves or at least apply a little oil on your hand so the spices in the marinade don't burn your hand. Take marinade in your hand and apply it all over the chicken.

    Slide your fingers between the cuts to make sure the marinade reaches the bone and beneath the flesh. Make sure to be gentle so you don't break the flesh. Then tie the legs of the chicken with a cotton thread.

    (Rest your marinated chicken in a colander with a bowl or plate underneath so any water from the chicken drains underneath while the marinade stays sticking to the chicken skin. This is particularly useful if doubling or tripling the recipe. This is optional.)

    A collage of four steps showing steaming and frying of chargha.
    1. Marinate chicken for at least 4 hours on the counter in a cool place or preferably overnight in the fridge. Then place the chicken in the steamer. Make sure the water level is at least ½ inch below the steaming plate. ( I placed a metal colander in a large pot filled with little water.)
    2. Place the lid tightly and steam for 20-25 minutes until the chicken is tender. Preferably, let the chicken cool a bit before frying so it is easy to handle when placed in the hot oil.
    3. Just before serving, fill a non-stick wok with 2-3 inches of oil. Heat oil slightly, then place chicken very carefully in the oil and avoid splutters. Now, increase the heat to medium-high. We want the chicken to be heated thoroughly and get crispy too, so adjust the heat as needed. Let the chicken heat thoroughly first on medium heat, then increase heat to high, and fry for another 2 minutes on each side. Turn and remove the chicken with help of two tongs.
    4. Before frying the Lahori Chargha, prepare the platter with fried or baked potatoes, fresh veggies, and green chutney, and garlic dip Then places the crispy fried chicken on the platter and serve with naan or bread.

    Expert Tips

    • Marinate well: Marinating is key to a tasty succulent Lahori chargha. Placing proper cuts and at least 4 hours of marination at room temperature is necessary. Overnight marination in the fridge works best.
    • Pair with sides: The Lahori chargha chicken is soft and juicy but you need some chutney and sauces for that amazing combo. Fresh green chutney or any garlic dip like garlic mayo, or garlic raita is the best choice. I've found ketchup mixed with chat masala also works as a quick sauce.

    Instructions for Oven

    You can make a Chicken Chargha in an oven by placing it on a sheet lined with butter paper. Don't forget to bake a few veggies along to go as a sideline. Baking time would be about 1 hour or more at 350 F or 180 C.

    If using a meat thermometer to check, the internal temperature should reach 165F to be safe. The suggested timings are 1 kg whole chicken, cooking time will increase for a bigger bird. Check the chicken roasting temperature and timing guide at The Spruce Eats.

    tandoori Charga in a oven or tandoor

    Instructions For Rotisserie

    I've tried it and it tastes great and healthy way to eat Lahori Chargha. Place a baking sheet lined with the butter paper underneath to catch the drips and also bake potatoes wedges, and other veggies along.

    Roast at 350 F for 25-30 minutes until internal temperature reaches 165 F. The suggested timings are 1 kg whole chicken, cooking time will increase for a bigger bird. Check this rotisserie chicken guide for more useful info.

    No Fry Method

    Steaming cooks the Lahori chargha very well and keeps it tender. It is quicker than baking too. Before serving brush the chicken generously with the oil.

    Then bake in a pre-heated oven at 350 F for 15 minutes to heat thoroughly. Finally, broil for 5-7 minutes for crispy skin and serve.

    Charga chicken in a wok with oiling bubbling on the sides.

    FAQ:

    What to serve with Lahori Chargha?

    Chargha is served with lemon wedges, chat masala, spicy garlic raita and/or green chutney.  You can eat it with any bread, naan or roti or just alone too. Fried or baked potatoes also pair well with it. 

    Is Lahori Chargha spicy? 

    Not really, the marinade might seem loaded with spices but when you deep fry the chicken, it fairly reduces the heat of spices. If baking, consider reducing red chilies to reduce the heat in the recipe. 

    Can I make Lahori Chargha with other birds?

    You can use other whole and skinless birds to make Lahori Chargha like turkey or duck. The cooking time will increase with a bigger bird and you need to increase the marinade. The recipe provides marinade for 1 kg-1.25 kg of chicken.

    Can I make chargha with other chicken cuts?

    Other chicken pieces like whole chicken leg and chicken breast with wings can be used too which is easier to handle while cooking. Steaming time will reduce to 15-20 minutes with small pieces. 

    Hungry for more Chicken? Try these!

    • Bohra Fried Chicken
    • Balochi Tikka Karahi
    • Pakistani Chicken Tikka Recipe
    • Ketchup Chicken Recipe, Bohra Style

    If you try this Lahori chargha recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.

    📖 Recipe

    Chicken Charga Served in a plate with sides.

    Lahori Chargha

    Spicy succulent juicy fried chicken, that is so easy to make.
    5 from 4 votes
    Print Pin
    Prep: 10 minutes
    Cook: 35 minutes
    Marination time (non-active): 4 hours
    Total Time: 4 hours 45 minutes
    Servings : 4 Servings
    Calories: 658kcal
    Author: Mariam Sodawater
    Prevent your screen from going dark

    Ingredients

    • 1 skinless whole chicken, about 1kg - 1.25 kg

    Chargha Marinade

    • 2 tablespoon Kashmiri chili powder, or paprika for color
    • ½ tablespoon cumin powder
    • 2 teaspoon coriander powder
    • 1 tablespoon red chilli flakes, or chilli powder
    • ½ teaspoon garam masala, optional
    • ½ teaspoon turmeric powder
    • ½ teaspoon black pepper powder
    • 2 tablespoon cornflour
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon chat masala, more to sprinkle
    • 1 teaspoon salt
    • 2 tablespoon oil
    • 3 tablespoon vinegar, or lemon juice
    • 1 egg
    • ¼ teaspoon zarda color , optional

    other

    • Oil , to fry
    • 2 tablespoon lemon juice

    Sides:

    • Salad leaves
    • Green chutney
    • Onion slices
    • Garlic raita
    • French fries or Batata harra
    • Spicy ketchup

    Instructions

    Prepare Chicken

    • Wash and pat dry with a kitchen towel. Place deep letter V- shapes cuts on the chicken breast with a sharp knife. Similarly, place 1-2 deep cuts on the leg pieces. Set aside.

    Marinate

    • Mix all the ingredient listed under charga marinade in bowl. This marinade is enough for 1-1.25 kg chicken.
    • Take marinade in your hand and apply it all over the chicken. Wear gloves to avoid spice burns. Also tie the legs of the chicken with a cotton thread.
    • Marinate chicken for at least 4 hours on the counter in a cool place or preferably overnight in the fridge.

    Steam

    • Then place the chicken in the steamer. Make sure the water level is at least ½ inch below the steaming plate. Place the lid tightly and steam for 20-25 minutes until the chicken is tender. Remove chicken from steamer and set aside.

    Fry Chicken chargha

    • Before frying the chicken, prepare the platter with fried or baked potatoes, fresh veggies and green chutney, and garlic dip.
    • Fill a non-stick wok with 2-3 inches of oil. Heat the oil on a medium-high flame and place the steamed charga in it. Cook for 2 minutes on each side until the chargha is throughly heated and golden. Turn and remove the chicken with help of two tongs.
    • Place the crispy fried chicken on the platter. Pour lemon juice and sprinkle chaat masala and serve.

    Notes

    If you do not have much time for marination then use ½ teaspoon meat tenderizer and marinate for 1 hr.
    Baking/roasting charga in an oven:
    Place chargah on a sheet lined with butter paper and roast for about 1 hour or more at 350 F or 180 C. The internal temperature on a meat thermometer should reach 165F to be safe. The suggested timings are 1 kg whole chicken, cooking time will increase for a bigger bird. 
    Rotisserie Charga
    Roast at 350 F for 25-30 minutes until internal temperature reaches 165 F. The suggested timings are 1 kg whole chicken, cooking time will increase for a bigger bird.
    Reheating instructions:
    You can reheat charga in a steamer for moist heat.
    Make-ahead instructions:
    You can steam charga a few hours ahead of frying. Make sure charga is at room temperature or warm before frying.
    Leftover Charga can be used in most recipes just like a leftover rotisserie. 

    Nutrition Information

    Serving: 1piece ,Calories: 658kcal ,Carbohydrates: 9g ,Protein: 38g ,Fat: 52g ,Saturated Fat: 10g ,Polyunsaturated Fat: 13g ,Monounsaturated Fat: 26g ,Trans Fat: 1g ,Cholesterol: 184mg ,Sodium: 832mg ,Potassium: 536mg ,Fiber: 3g ,Sugar: 1g ,Vitamin A: 2116IU ,Vitamin C: 6mg ,Calcium: 64mg ,Iron: 4mg
    Mention @Recipe52 or tag #Loverecipe52!

    More Recipes

    • Easy Tom Kha Gai
    • Easy Chicken Lettuce Wraps
    • Thai Red Curry Chicken
    • Chicken Boti

    Reader Interactions

    Comments

    1. Razia says

      April 24, 2021 at 6:50 am

      5 stars
      This is one of the most flavorful and most amazing recipes I’ve ever tried! Thank you so much Recipe 52!

      I reduced the red pepper flakes to 1 tsp and added 1 tsp red chili powder plus 1 tbsp smoke paprika (since I didn’t have Kashmiri chili powder). I was only able to marinate it for 2 and 1/2 hours. The chicken was still pleasantly spicy and very very soft! I baked it without steaming at 350F for one hour. Thank you for sharing this delicious recipe!

      Reply
    2. Razia says

      April 23, 2021 at 11:10 pm

      Assalamu alekum!
      This recipe looks delicious and I want to try it today. One question, are you supposed to steam the chicken before baking in the oven?

      Thank you!
      Ramadan Mubarak

      Reply
      • Recipe 52 says

        April 23, 2021 at 11:13 pm

        Ramadan Mubarak!
        You can bake it directly in oven. In my personal experience steaming and followed by baking is quicker and gives tender chicken. Smear little oil all over the chicken and then bake.

        Reply

    Rate this Recipe and Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




    Primary Sidebar

    Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

    More about me →

    Ramadan (Make-Ahead)

    • Keema Samosa Recipe
    • Keema Cutlets Recipe with beef or mutton
    • Shami Kabab Recipe
    • Cornflake Fried Chicken
    • Date Roll
    • Bohra Fried Chicken
    • Pakistani Keema (Bhuna)
    • Ground Chicken Nuggets

    Ramadan Favourites

    • Brownie Recipe with Oil
    • Chicken Karahi Recipe
    • Chapli Kebab
    • Aloo Keema Patties / Cutlets
    • Aloo Tikki
    • Dynamite Chicken
    • Cheesy Spaghetti Balls Recipe
    • Aloo Chana Chaat recipe
    • Batata Vada (Indian Potato Balls)
    • Potato Cheese Balls Recipe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    Newsletter

    Accessibility

    Privacy Policy

    © 2022 RECIPE 52