Lahori Chicken Chargha

Ingredients

• 3.7 lb whole chicken (skin removed)
• 6 cup water (for brine; up to 7 cups)
• 3 tbsp salt (for brine)
• 0.25 cup white vinegar (for brine)
• 0.75 cup yogurt (for marinade)
• 4 garlic cloves
• 1 tbsp ginger
• 2 tsp black peppercorns
• 1 tbsp coriander seeds
• 2 tsp black cumin (shahi zeera)
• 2 tsp cumin seeds
• 0.5 tsp carom seeds (ajwain)
• 1 tsp Kashmiri chili powder
• 1 tbsp red pepper flakes
• 1 tbsp red chili powder
• 2 tsp garam masala
• 0.5 tsp turmeric powder
• 0.5 tsp citric acid
• 0.5 tsp orange food color (optional)
• 1.5 tbsp salt (for marinade)
• 3 tbsp lemon juice
• 1 tbsp cooking oil (for marinade)
• 2.5 cup cooking oil (for frying; 2-3 cups)
• 1 tsp chaat masala (to sprinkle)

Steps

1. 1

   Make deep slits in the chicken, about 3–4 cuts on each leg and 5–6 deeper cuts across the breast.

2. 2

   Tie the legs together with kitchen twine to help the chicken hold its shape while cooking.

3. 3

   In a large bowl, mix the water, 3 tbsp salt, and vinegar until dissolved.

4. 4

   Submerge the chicken completely in the brine and refrigerate for 3–4 hours.

5. 5

   Remove the chicken from the brine, then let it sit uncovered for 20–30 minutes until slightly dry.

6. 6

   Grind the black cumin, cumin seeds, black peppercorns, coriander seeds, and carom seeds into a coarse powder.

7. 7

   In a bowl, combine the yogurt, ginger, garlic, Kashmiri chili powder, red pepper flakes, red chili powder, garam masala, turmeric, citric acid, food color (if using), 1.5 tbsp salt, lemon juice, and 1 tbsp oil.

8. 8

   Mix in the ground spices to form a thick marinade.

9. 9

   Rub the marinade thoroughly all over and inside the chicken, making sure it gets into all the cuts.

10. 10

    Cover and marinate for at least 4 hours, or preferably overnight in the fridge.

11. 11

    Before cooking, let the chicken sit at room temperature for 20–30 minutes.

12. 12

    Add about 3–4 cm (1.5 inches) of water to a large pot and place a metal trivet or rack inside, ensuring the water does not touch the chicken.

13. 13

    Place the chicken breast side up on the rack and cover the pot tightly with the lid.

14. 14

    Steam on medium heat for 50-60 minutes, rotating the pot halfway through for even cooking.

15. 15

    Carefully remove the chicken and place it on a rack or plate. Let it air-dry for 10–15 minutes to help it crisp up better when frying.

16. 16

    Heat oil in a deep pot to 170–180°C (340–355°F).

17. 17

    Carefully lower the chicken into the hot oil and fry for 8–10 minutes, turning once, until deep golden and crispy.

18. 18

    Remove and drain on paper towels.

19. 19

    Sprinkle chaat masala over the hot chicken and serve immediately with lemon wedges.

Notes

Adjustment for smaller chicken: If using a 1.2 kg / 2.5 lb chicken, reduce salt to 2 tbsp in brine and 1-1.25 tbsp in marinade. Reduce brining to 3-4 hours and steaming to 45-50 minutes. Serving Suggestions: Pairs well with yellow rice, Kabuli Pulao, kachumber salad, or raita. Make Ahead: Can be brined, marinated, or even steamed a day in advance. Fry just before serving. Reheating: Best in an air fryer (180°C for 5-7 mins) or oven (200°C for 10 mins) to restore the crispy crust.

Nutrition per serving

• Main
• Pakistani
• Street Food
• Chicken
• Deep-Fried
• Steamed
• Spicy