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Pakistani
Lahori Chargha
50 min total5 prep45 cook4 servings
ClassicFlexitarianContains dairyContains glutenContains egg
Whole chicken marinated in traditional Pakistani spices, steamed and then fried for a delicious and crispy masala coating. Absolutely divine!
Ingredients
meat
- 1whole chicken, skin off (1 medium sized chicken = 800g/1.7lb)
- 1egg ((raw))
dairy
- 2 tbspfull fat yogurt
- 1 tbspghee
produce
- 1.5 tspred chilli (less if you prefer a more mild flavour)
- 2 tspcoriander powder
- 7 clovesof garlic (minced (about 2 tsp))
- 1a small chunk of ginger (minced (about 1tsp))
pantry
- 1 tspsalt (or to taste)
- 1 tspcumin powder or seeds
- 1 tspgaram masala
- 0.5 tspturmeric
- 3 tbspvinegar
- 1oil (as needed for frying)
- 1chaat masala (optional, for sprinkling over)
bakery
- 2 tbspgram flour
Steps
- Whisk or grind all the ingredients except the chicken, chaat masala and the oil.
- Spread this mixture all over the chicken, being sure to get into the deep cuts.
- Marinate this for a minimum of 4 hours, but ideally overnight
- Prepare a pot - use either some vegetables such as potatoes or onions, a trivet, bunched up foil or a steamer basket to help suspend the chicken above the base of the pan as shown in the images in the blog post.
- Add half a cup of water to the pot, then carefully place the chicken over whatever you've used to suspend it.
- Ensure the chicken does NOT touch the bottom of the pot, otherwise it may burn.
- Cover with a tight lid, and steam on a low heat for 25-35 minutes.
- You'll know the chicken is done when the juices run clear when you stick a skewer or knife through the meatiest part of the leg
- Allow the chicken to rest for 15 or so minutes before frying
- Prepare a pan/wok with a few centimetres of oil.
- Heat the oil and once it is hot, add the chicken.
- Carefully fry the chicken, turning once one side is crispy and coloured.
- Avoid overhandling the chicken, as the marinade may scrape off.
- Use tongs and/or a spatula to help you.
- Once the chicken has been fried all over, remove it from the oil and allow it to drain on a tissue before serving.
- Sprinkle with chaat masala before serving if you like!
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
