Lahori Chicken Chargha Recipe
Spicy succulent juicy fried chicken, that is so easy to make.
Servings 4 Servings
- 1 skinless whole chicken about 1kg - 1.25 kg
- 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
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.
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.
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.
You can reheat charga in a steamer for moist heat.
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