Name: Crispy Lahori Chargha: Afghani-Mughlai Spiced Chicken Legs
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Ingredients: 1 kg Chicken Legs (about 8-10 large chicken legs, whole); 2 tbsp Ginger Garlic Paste; 2 tbsp Garam Masala (a blend of cloves, and star anise, black peppercorns, cardamom, cinnamon, whole); 1/2 tsp Citric Acid; 1/2 tsp Turmeric Powder (haldi); 1.5-2 tsp Salt (or to taste); 1 bunch Coriander (dhania, roughly chopped); 500 ml Vegetable Oil (or enough for deep frying)

Crispy Lahori Chargha: Afghani-Mughlai Spiced Chicken Legs

2 hours 20 minutes

1280 reads

4.25 from 4 votes

Afghani Mughlai

About Crispy Lahori Chargha: Afghani-Mughlai Spiced Chicken Legs

Experience the explosive flavors of Lahori Chargha, a captivating fusion of Afghani and Mughlai cuisines. This recipe elevates simple chicken legs into a sensational snack, boasting a perfectly crispy exterior and succulent, spice-infused interior. The steaming process locks in juicy tenderness, while the deep frying creates an irresistible golden crunch.

A vibrant blend of ginger, garlic, aromatic whole garam masala, zesty citric acid, and warming turmeric creates a complex and unforgettable flavor profile. Each bite offers a delightful interplay of textures and spices, making this dish a true culinary adventure.

Perfect for spice enthusiasts and anyone seeking a unique and impressive appetizer or snack, Lahori Chargha is guaranteed to impress. Prepare to be tantalized!

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Recipe Time & More

Prep2

Cook20

Total2 20

Calories110 kcal

Serves

Served AsSnacks

Recipe TasteSalty Spicy

Ingredients

Chicken & Marinade

▢ 1 kg Chicken Legs about 8-10 large chicken legs, whole
▢ 2 tbsp Ginger Garlic Paste
▢ 2 tbsp Garam Masala a blend of cloves, and star anise, black peppercorns, cardamom, cinnamon, whole
▢ 1/2 tsp Citric Acid
▢ 1/2 tsp Turmeric Powder haldi
▢ 1.5-2 tsp Salt or to taste
▢ 1 bunch Coriander dhania, roughly chopped

Frying

▢ 500 ml Vegetable Oil or enough for deep frying

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Instructions

Prepare the Chicken

Cut the chicken legs in half lengthwise and score the flesh in a few places to help the marinade penetrate.

Make the Marinade

In a blender, combine the ginger-garlic paste, whole garam masala, citric acid, turmeric powder, salt, and chopped coriander. Blend into a smooth paste.

Marinate the Chicken

Add the chicken legs to a bowl and thoroughly coat them with the prepared marinade. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.

Steam the Chicken

Arrange the marinated chicken legs in a steamer basket and steam for 10 minutes. Remove and allow to cool slightly. This helps the marinade adhere better and keeps the chicken moist during frying.

Deep Fry the Chicken

Heat the vegetable oil in a large, deep pan or wok to 350°F (175°C). Carefully add the chicken legs to the hot oil, ensuring not to overcrowd the pan. Deep fry in batches, turning occasionally, until golden brown and crispy (about 8-10 minutes per batch).

Serve

Remove the chicken legs from the oil and drain on a wire rack or paper towels to remove excess oil. Serve hot immediately.

Recipe Notes

Expert Tips for the Best Lahori Chargha

For extra crispy chicken, you can double-fry the legs. Fry them once until partially cooked, then remove, let cool, and fry again until perfectly golden and crispy.
If you don't have a steamer, you can poach the chicken in boiling water for about 8-10 minutes instead.
Adjust the amount of citric acid to your liking. More citric acid will create a more tangy flavor.
Serve Lahori Chargha with a side of naan bread, chutney, or a spicy raita for a complete and satisfying meal.