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Lahori Chargha | Steamed and Fried Whole Chicken

Updated: Feb 16, 2021

So this is probably the best Lahori Chargha recipe you will ever try. Serve with some Mint Green Raita and Naan, maybe some salad if you feel healthy.

Preparation Time 8 hours- overnight marination

Cook Time 45 minutes

Serves 4


  • 1 large chicken- skin and gibbets removed- 1.5 kg

  • 1/2 cup vinegar

  • 2 Tablespoons yogurt

  • 1/2 Tablespoon minced garlic

  • 1/2 Tablespoon minced ginger

  • 2 teaspoons red chilli powder

  • 1 teaspoon whole spice/ garam masala powder

  • 2 teaspoons cumin powder

  • 1 teaspoon chaat masala

  • 2 teaspoon salt

  • 1 teaspoon coriander powder

  • a pinch of red/ orange food colour

  • 3 Tablespoons lemon juice

  • 1/4 cup oil

  • 2 large onions- peeled and halved


  1. Remove the Gibbets and skin from one chicken. Cut deep slits all over the chicken. More slits means better marination.

  2. Prepare the marinade: Combine the yogurt, garlic, ginger, red chilli powder, whole spice/garam masala powder, cumin powder, chaat masala, salt, coriander powder, lemon juice and red/orange food colour. Mix well.

  3. Coat chicken in the marinade, making sure you get it in between those slits and between the cavity too.

  4. Tie up the chicken s legs and insert toothpicks to set the wings in place.

  5. Marinate in the fridge for 8 hours. If you can marinate it over night, that's even better!

  6. Remove the chicken from the fridge half an hour before cooking.

  7. Peel and half 2 onions, place them in the bottom of a heavy pot, large enough to fit the chicken.

  8. Add 1/4 cup of oil to the bottom of the pot. Then lay the chicken down on the onions. Pour the marinade into the pan too. You don't want to lose all that flavour.

  9. Cover with a lid and cook on a high heat for 5 minutes, then turn down the flame and cook on a low heat for 25 minutes longer. If your chicken is larger then cook an additional 5 minutes for every 100grams heavier in weight. (eg: 1.5kg= 25 minute steam time, 1.6kg=30 minute steam time).

  10. Remove the chicken from the pot and set aside.

  11. In a large pot, fill half way to the top and heat the oil to 180c.

  12. Fry the chicken for 5-10 minutes until crispy.

  13. Serve with green mint raita and naan bread.

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