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Chicken Charga Served in a plate with sides.
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5 from 3 votes

Lahori Chicken Chargha Recipe

Spicy succulent juicy fried chicken, that is so easy to make.
Course Main Course
Cuisine Pakistani
Diet Gluten Free
Keyword Chargha, Lahori Charga
Prep Time 10 minutes
Cook Time 35 minutes
Marination time (non-active) 4 hours
Total Time 4 hours 45 minutes
Servings 4 Servings
Calories 658kcal


  • 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


  • Oil to fry
  • 2 tablespoon lemon juice


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


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.


  • 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.


  • 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.



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. 


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