Lahori Chicken Charga (Whole Fried Chicken) is a delightful dish featuring a succulent whole chicken marinated in spices. The chicken is steamed to lock in all the wonderful flavors and then fried to perfection, resulting in a satisfyingly crispy exterior. Just before serving, it is generously sprinkled with chat masala, adding an extra layer of deliciousness. To complete this meal, pair it with a side of golden fries, aromatic rice, and a chutney of your choice. Prepare to indulge in a truly joyful dining experience.
Ingredients for lahori chicken charge
Chicken
I used a young chicken without skin. Remove the skin and make deep cuts to the chicken for effective marination. Marinate the chicken overnight for a well-seasoned chicken charga.
Spices
A variety of spices are used in this recipe, for marination I used salt, red chili, turmeric, Kashmiri chili or paprika, cumin-coriander powder, and chili flakes. For the final step, I used store-bought chat masala, which will give the tanginess to the chicken.
Lemon juice
Lemon juice is an essential ingredient of this recipe, the acidic properties of lemon juice give flavor to the chicken and help in marination. You can also use lime juice if you like.
Ginger garlic paste
I used ginger garlic paste for marination and desi cooking is incomplete without ginger garlic paste. For chicken or meat, I add a generous amount of it to help with the taste and get rid of any smell.
Yogurt
Full-fat regular or Greek yogurt is what I usually use. Yogurt helps as a binding agent and a flavor enhancer.
Egg
Adding an egg to the marinade is crucial as it serves as a powerful binding agent. This step is particularly important when steaming the chicken, ensuring that the flavors meld together perfectly. The thick masala coating adheres effectively during both the steaming and frying stages, resulting in a delectable and well-textured dish.
Yellow Color
A pinch of yellow food color gives charga a beautiful vibrant color, you can also add some turmeric for color as well.
Chat Masala
Lahori charga is spicy and tangy, once it’s done cooking I like to sprinkle a generous amount of chat masala on it right before serving.
Steps for a chicken charge
1. Marination
One whole skinless chicken is marinated with plenty of spices along with yogurt, lemon juice, and egg. Make sure to add some deep slits in the chicken before applying marination and marinate the chicken overnight for a minimum of six hours.
2. Steaming the chicken
Steaming is the second step of making charga, I usually use a big pot full of water for steaming. Once it comes to a boil, put the strainer on it then chicken and steam for about 40 minutes. I like to foil-wrap the chicken but I think it tastes better when you don’t foil-wrap it. Any juice drops down in the water can be used to cook rice later.
3. Frying the chicken
Heat oil in a big pot or karahi, the pot has to be big enough to hold the chicken. Once the oil is hot add chicken and fry from both sides for 4-5 minutes. Frying will take off some of the masalas of the Chicken. So during marination use your masala generously.
How to serve chicken charga?
Chicken charga is a delectable and satisfying entrée that is typically accompanied by fragrant yellow rice and crispy fries. It is often garnished with a refreshing green chutney and served alongside a vibrant salad.
Lahori chicken charga
Equipment
- steamer or strainer with a big bot
- Karahi
Ingredients
- 2 lbs whole chicken skin removed about
- 1.5 tsp Salt
- 1.5 tsp Red chili powder
- 1 tsp Paprika
- 1/2 tsp Turmeric
- 1 tsp Cumin powder
- 1 tbsp Coriander powder
- 1 tsp Paprika or Kashmiri chili powder
- 1 tsp Chili flakes
- 1/2 cup Yogurt
- 2 tbsp Lemon juice
- 1 egg
- 1 pinch of yellow food coloring optional
- 1 tbsp ginger paste or sliced ginger
- 1 tbsp Garlic paste
Step 3
- Oil for frying
- 1 tbsp Chat masala
Instructions
Marinate the chicken
- Pat dry your chicken and make some deep slits on it for marination.
- Mix all of the ingredients listed above except for oil and chat masala.
- Rub it all over the chicken and leave it overnight in a fridge.
Steaming the chicken
- Take it out of the fridge at least 1/2 hour before steaming. Add 1-2 cups of water at the bottom of the pan. Put a steaming rack above it. Wrap your chicken in aluminum foil and steam it for 40-45 minutes.
- First 5 minutes, keep the flame high, then lower it to medium-low. Continue steaming the chicken for an additional 40 minutes.
- After 45 minutes, remove the chicken from the steamer and let it cool down for 5 minutes.
- Meanwhile, heat oil in a big pot or karahi and fry your chicken for 4-5 minutes per side.
- Use tongs and a heavy-duty spoon to move the chicken. Once it’s golden brown to your liking, take it out on a paper towel and sprinkle chat masala.
- Serve it with fries and chutney.
Notes
- You don’t need to foil-wrap the chicken for steaming. You can use steamed water to make yellow rice later.
- Serve with fries and green chutney.