Homemade Chargha Style Chicken

This is a recipe of Homemade Chargha Style Chicken, very easy to make. It is inspired by Chargha which is a traditional Pakistani dish of a deep-fried whole chicken.

The dish originated from Lahore, Pakistan. It is street food available almost everywhere throughout Pakistan. It also has many variations according to region.

I did not use a whole chicken for this recipe, I used chicken pieces instead. It is not a chargha in a traditional sense but is marinated and cooked in the same style.

Allergen Substitutes for Homemade Chargha Style Chicken

There are not a lot of allergens in the traditional recipe, so I did not have to do many substitutions. The ingredients are mostly spices except for yogurt.

Instead of the regular yogurt, you can use the vegan yogurts available or you can use lemon juice. Here I have just used the lemon juice.

Cooking the Chicken

The chicken in the recipe is first marinated with spices so that it absorbs all the flavor. The chicken is then cooked twice, at first, it is steamed and then fried.

Usually, the marination is done overnight but I am usually in a hurry to cook something so I just marinated it for two hours.

If you have a steamer you can use that to steam. If you do not have a steamer cook the chicken in a pot until the chicken is cooked through.

Serving the Homemade Chargha Style Chicken

Chargha is usually served with chutney, onions, and naan. However, you can serve with rice if you want.

Storing the Leftovers

Any leftovers should be refrigerated. They are good to eat for up to 3 days or you can also freeze them for longer storage and just reheat them.

You can also use the leftover chicken over top of a salad, or use it to make sandwiches or homemade pizza.

Homemade Chargha Style Chicken

Course: MainCuisine: Pakistani, IndianDifficulty: Medium

Servings

4

servings

Prep time

2

hours 

Cooking time

45

minutes

Calories

324

kcal

Total time

2

hours 

45

minutes

Homemade Chargha Style Chicken is easy and delicious. Serve with a side of rice to make a full meal. Click for the recipe.

Ingredients

• Marination

• 2 lb chicken pieces

• 1 tablespoon garlic paste

• 1 tablespoon ginger paste

• 8 tablespoons lemon juice

• 1 teaspoon salt

• 1 teaspoon black pepper powder

• 1 teaspoon red chili powder

• 1 teaspoon curry powder

• orange color, pinch

• Other Ingredients

• oil for frying

• Topping

• chat masala, as required

Steps

• Mix all the marination ingredients together. Apply it evenly over the chicken. Leave it aside to marinate for 2 hours.
• Steam the chicken in a steamer until it is cooked through.
• Heat oil on medium heat and fry chicken until crisp golden from all sides.
• Remove from heat. Sprinkle chaat masala and serve hot.

Recipe Video

Cook’s Notes

• eave the chicken to marinate overnight for better flavor.
• Use 3/4 cup dairy free yogurt, if available, to marinate.
• If you do not have a steamer – Pour one cup of water. Add the chicken. Cover and cook on low heat for 20-30 minutes or until the chicken is fully tender.

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