LAHORI CHICKEN CHARGHA

LAHORI CHICKEN CHARGHA

Rate this recipe

Chargha chicken is something I wanted to try for long. I saw many recipes on Youtube but was not convinced with them. So, I mixed and matched few of the recipes according to my taste buds and created this delectable dish. Generally, this recipe is made with a whole bird but I tried this with leg pieces and it came out perfect. Maybe next time I will have the courage of doing it with a whole bird. Till then enjoy this with leg pieces. The famous lahori chargha chicken made in the traditional way is first marinated, then steamed, fried and served piping hot sprinkled with lots of chat masala and squeeze of lemon juice.  It is juicy, succulent, spicy inside and crispy on the outside. Yummmm… to its core. Hope you all try and like it too.

Recipe for Lahori Chicken Chargha:

image of LAHORI CHICKEN CHARGHAIngredients:

  • 1kg – Chicken legs with thigh
  • 1 no – Egg
  • 1 and 1/2 tbsp – Ginger garlic paste
  • 1 tbsp – Green coriander and green chilli paste
  • 1 tsp – Roasted Jeera powder (Cumin)
  • 1 tbsp – Corsely ground coriander seeds
  • 1 tsp – Kashmiri chilli powder (for colour)
  • 1tbsp – Corsely crushed chilli flakes
  • 1tsp – Garam masala
  • 1/4th cup – Lemon juice
  • 4-5 tbsp – White vinegar
  • 1 tbsp – Raw papaya paste
  • 1/4th tsp – Orange red food colouring (Optional)
  • Chat masala (for spinkle on top)
  • Oil (for deep frying)
  • Salt to taste
  • Onion ring and lemon wedges to serve with

image of LAHORI CHICKEN CHARGHAMethod:

  1. First of all make deep gashes on the chicken leg and mix all the marinating masala along with the egg and papaya paste (except the chat masala), rub the masalas all over the chicken pieces and marinate the chicken for overnight in the fridge for better result.
  2. Take out the marinated chicken and let it come to room temperature.
  3. Steam the chicken for 20-25 minutes or till the chicken is fully done.
  4. After steaming the chicken let it cool on a wire rack completely in room temperature.
  5. Just before serving deep fry the steamed chicken one by one in the medium to hot oil, till crip on outside and soft and succulent inside (Don’t over fry the chicken or it will get over cooked).
  6. Take out on an absorbent paper for the excess oil to drain out and sprinkle with lots of chat masala and squeeze of lemon and serve hot with onion rings.

image of LAHORI CHICKEN CHARGHANote:

  1. If marination over night is not possible then minimum 4-5 hours marination is mandatory.
  2. Don’t over fry the chicken as it would over cook the chicken meat and make it hard.
LAHORI CHICKEN CHARGHA
 
Author:
Recipe type: Appetizers, Non-veg
Cuisine: Indian
Ingredients
  • 1kg – Chicken legs with thigh
  • 1 no – Egg
  • 1 and ½ tbsp – Ginger garlic paste
  • 1 tbsp – Green coriander and green chilli paste
  • 1 tsp – Roasted Jeera powder (Cumin)
  • 1 tbsp – Corsely ground coriander seeds
  • 1 tsp – Kashmiri chilli powder (for colour)
  • 1tbsp – Corsely crushed chilli flakes
  • 1tsp – Garam masala
  • ¼th cup – Lemon juice
  • 4-5 tbsp – White vinegar
  • 1 tbsp – Raw papaya paste
  • ¼th tsp – Orange red food colouring (Optional)
  • Chat masala (for spinkle on top)
  • Oil (for deep frying)
  • Salt to taste
  • Onion ring and lemon wedges to serve with
Instructions
  1. First of all make deep gashes on the chicken leg and mix all the marinating masala along with the egg and papaya paste (except the chat masala), rub the masalas all over the chicken pieces and marinate the chicken for overnight in the fridge for better result.
  2. Take out the marinated chicken and let it come to room temperature.
  3. Steam the chicken for 20-25 minutes or till the chicken is fully done.
  4. After steaming the chicken let it cool on a wire rack completely in room temperature.
  5. Just before serving deep fry the steamed chicken one by one in the medium to hot oil, till crip on outside and soft and succulent inside (Don’t over fry the chicken or it will get over cooked).
  6. Take out on an absorbent paper for the excess oil to drain out and sprinkle with lots of chat masala and squeeze of lemon and serve hot with onion rings.
Notes
1. If marination over night is not possible then minimum 4-5 hours marination is mandatory.

2. Don’t over fry the chicken as it would over cook the chicken meat and make it hard.
 

(Visited 864 times, 1 visits today)

Leave a Comment

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

*

Rate this recipe: