Wednesday, August 20, 2014

Lahori Chargha Chicken Roast

Lahori Chargha Chicken Roast / WholeChicken Roast

Lahori Chargha chicken roast belong to the cuisine of Lahore in Punjab, Pakistan. Lahori chargha is one of the most famous dish of Lahore. Normally we bake or fry chicken, but for this whole chicken will be marinated and steamed and then  fried in oil. Steaming leaves the chicken very tender and juicy inside and frying makes the chicken crisp outside with a beautiful golden color.. Lahori Chargha is easy to prepare and very delicious. It was a big hit with my family.

Lahori Chargha Chicken Roast / WholeChicken Roast

  • Whole Chicken, skinless  - 1 (1.25 lb) * See Note

For Masala:
  • Red chilli powder - 1 tsp
  • Jeera / Cumin powder - 1 tsp
  • Crushed red chilli powder - 1/2 tsp 
  • Garam Masala - 1 tsp
  • Fennel seed Powder - 1/2 tsp (optional)
  • Salt as per taste
  • Orange food color - pinch (optional)
  • Ginger - garlic paste - 1 tsp
  • Eggs -1
  • Lemon - 1
  • Chat Masala - 1/2 tsp
  • Oil for frying

  • Wash the whole chicken and pat dry with tissue paper.
  • Make deep slits in the chicken with sharp knife.
  • Mix the ingredients under masala except chat masala. Check salt.
  • Apply the masala to the chicken and marinate for 2-3 hours. Cover it and keep in fridge.


  • After 2-3 hours of marination we have to steam the chicken.
  • Boil water in a steamer and place the chicken in it, keep lid.
  • Cook for 15 - 20 min.
  • Heat oil in another pan and cook the steamed chicken until golden and crisp.
  • Sprinkle chat masala and serve with salad, lemon wedges.

  • I took 1.25 lb (app 1/2 kg) chicken. If you take 1 kg chicken double the masala.
  • The masala I made is not too spicy adjust according to your taste.
  • Don't make the masala too thin. If so add little all purpose flour.
  • While steaming, chicken should not touch water.
  • Instead of steaming, we can bake chicken in oven and then fry in the oil.


No comments:

Post a Comment