Lahori Chargha is a classic Pakistani street-food favorite straight from the vibrant city of Lahore! This mouthwatering dish features a whole chicken that’s first marinated in a bold mix of aromatic spices, yogurt, lemon, and tangy flavors, then gently steamed until perfectly tender and juicy.
Finally, it’s deep-fried to create a crispy, golden exterior that locks in all those incredible tastes.
The result? Crispy on the outside, super succulent and flavorful inside, with that signature chatpata (tangy-spicy) kick loved by everyone!
It’s got a delicious desi twist, similar to fried tandoori chicken but with extra punch from spices like chaat masala.
This special version comes from the famous recipe by Chef Shireen Anwar, expertly recreated at home by our talented home chef Hira Farooq. The taste is simply tremendous — bold, smoky, and utterly addictive!
Enjoy it on its own for a show-stopping meal, or pair it with hot naan, crispy fries, and cool zeera raita (cumin yogurt dip) for the perfect Lahori experience.
Whether it’s a family dinner or a special get-together, this Chargha brings everyone together with its irresistible flavors!
For other variations try Mughlai Tandoori Chicken
Lahori Chargha Recipe
Prep time: 6 hours
Cook time: 35 mins
Total time: 6 hours 35 mins
Serves: 4
Ingredients
- Whole chicken 1 kg
- Vinegar 1/4 tbsp
- Ginger garlic paste 1 tbsp
- Salt 1 tsp
- Red chili powder 1 tsp
- Curry powder 1 tsp (heaped)
- Black pepper powder 1 tsp
- Chaat masala ½ tsp
- Yogurt ¾ cups
- Lemon juice 2 tbsp
- Orange red color quarter tsp
Want more recipes by Chef Shireen Anwar – Click Here!
Instructions
- Apply cuts on chicken, sprinkle salt and vinegar on whole chicken and leave for 4 hours.
- Mix remaining ingredients in a bowl.
- Drain water from chicken, and eventually coat chicken with mixed spices and marinade for 2 hours.
- Put carefully chicken in handi and cook till water dries and chicken tender,.
- Take it out from handi and deep fry from both sides until golden.
- Sprinkle chaat masala and lemon juice. Garnish with fresh vegetables and serve chicken charga warm.
