Lahori chargha comes from the city of Lahore in  Pakistan. Its made with whole chicken marinate into aromatic spices and then steamed and deep fried. This is one of my favorite recipe for dawat . Let start.




Ingredients

  • 1 whole chicken
  • 2 tablespoon yogurt
  • ½ tablespoon turmeric powder
  • 1 tablespoon whole spice powder (garam masala)
  • Pinch of yellow food color
  • ½ tablespoon black pepper
  • 1 tsp nutmeg powder (ajwain)
  • 1 tablespoon cumin powder
  • ½ tablespoon red chili powder
  • 1 tablespoon salt
  • 2 tablespoon corn flour
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon crushed green chili
  • 2 tablespoon lemon
  • ¼ cup of vinegar
  • One egg
  • Oil for frying

Preparation

  • Wash and make deep cuts on your chicken. Treat the chicken with vinegar for 15 minutes to get rid of smell.
  • Put the all ingredients into a bowl and whisk well for smooth paste.
  • Apply the mixture thoroughly all over the chicken and tie the legs. Keep it in the refrigerator for 6-7 hours.
  • Steam the chicken for 25-30 minutes. Rest it for 10 minutes.
  • Deep fry the chicken for 8 minutes on medium flame until it turns to golden.
  • Dish out on a plate and sprinkle lemon on the of it . Serve with chutney and cold drink.