Recipe for Lahori Chargha


  • 1 whole chicken skinless (1.5 – 2 kgs)
  • 1 litre oil (for deep drying)
  • 1 tspn chaat masala
  • 4 tbspns ghee
  • 1 cup lemon juice
  • 1 tbspn garlic paste
  • 1 tbspn ginger paste
  • Salt to taste
  • 1 tbspn red chilli flakes
  • 1 tspn cumin powder
  • 1 tspn star aniseed powder
  • 2 tbspns garam masala
  • 1 tbspn turmeric
  • 1 tspn sugar
  • 1 tspn carom seeds
  • 1 tspn chaat masala

Cooking Directions

Wash and dry the chicken. Place it onto a large shallow dish and with a sharp knife make deep cuts on legs, thighs and breasts.

In a bowl combine all the spices, lemon juice, ginger and garlic paste and mix.

Apply this mixture on the chicken. Massage and keep aside for 1 hr.

In a deep convention pan heat 2 tbspns oil and place the chicken in it.

Pour over all the remaining marinade juices and cook covered on low heat for 20 minutes or until the chicken is tender.

Heat oil in a wok, add 4 tbspns ghee and deep fry chicken until its brown and crispy.

Take it out from the oil, sprinkle some chaat masala and serve hot with naan, kachumar salad and mint raita or potato chips.

Lahori Chargha Photos

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