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Lahori Chargha

Name: Lahori Chargha
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Ingredients: 1 kg Chicken (whole); 1 tbsp Ginger Garlic Paste; 1/4 tsp Citric Acid; 1/4 tsp Turmeric Powder (Haldi); 1.5 tsp Salt (or as per taste); Oil (for deep frying); 1/2 leaves Coriander (Dhania)

Sayan Majumder
June, 2025

1138 reads

Lahori Chargha - Plattershare - Recipes, food stories and food lovers

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4.25 from 4 votes

Afghani Mughlai

About Lahori Chargha

Lahori Chargha is a tantalizing snack that brings together the bold flavors of Afghani and Mughlai cuisines. This dish features succulent chicken legs, first steamed to lock in juiciness and tenderness, then fried to achieve a crispy, golden exterior.

Infused with a fragrant blend of ginger garlic paste, whole garam masala, citric acid, and turmeric, each bite bursts with layered spices and zesty tang. Perfect for spice lovers, Lahori Chargha is an irresistible treat that transforms simple ingredients into a show-stopping snack.

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Recipe Time & More

Prep Time2 hours hrs

Cook Time20 minutes mins

Total Time2 hours hrs 20 minutes mins

Served AsSnacks

Recipe TasteSalty Spicy

Calories 110 kcal

Servings 4

Cook Mode(keep my screen on)

Ingredients

▢ 1 kg Chicken (whole)
▢ 1 tbsp Ginger Garlic Paste

Whole Garam Masala

▢ 1/4 tsp Citric Acid
▢ 1/4 tsp Turmeric Powder (Haldi)
▢ 1.5 tsp Salt (or as per taste)
▢ Oil (for deep frying)
▢ 1/2 leaves Coriander (Dhania)

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Instructions

▢
First cut the chicken into halves and give them slits.
▢
Take a bowl, add ginger garlic pieces, whole garam masala, citric acide, turmeric, salt and coriander leaves. Put all these ingredients into a blender, make a fine paste.
▢
Marinate the chicken with this prepared masala for 2 hours.
▢
Arrange the chicken pieces into the steamer and steam for 10 minutes, let them cool down so that the masala sticks with the chicken pieces.
▢
Heat oil in a pan and deep fry the chicken pieces on both sides. Serve hot.

Recipe Notes

Additional Tips

For an even deeper flavor, marinate the chicken overnight with the spice paste and citric acid; this allows the aromatics to penetrate thoroughly and results in juicier meat after steaming.
After frying, sprinkle the finished Chargha with freshly ground coriander seeds and a touch of chaat masala for an extra burst of fragrance and tanginess.
If you prefer a healthier version, you can finish the steamed chicken under a hot grill or broiler instead of deep frying; brush lightly with oil to achieve a crispy, charred exterior.
Serve Lahori Chargha on a bed of thinly sliced onions and cucumber, and garnish with fresh coriander and lemon wedges for a vibrant and authentic street-food style presentation.

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4.25 from 4 votes

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Sayan Majumder

Articles: 33

3 Comments

Natasha Gakhar

April 8, 2021 / 9:13 am Log in to Reply

Absolutely scrumptious! Thanks for the recipe.
Abhishek sikaria

June 27, 2015 / 11:10 pm Log in to Reply

This looks so tasty! Thank you.
Saurav Lohia

February 4, 2015 / 8:14 pm Log in to Reply

This is perfect! Can’t wait to taste it.