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Chicken Chargha Recipe

Chicken Chargha Recipe

May 12, 2025

Recipe Details:

Chicken Chargha is a spicy, deep-fried whole chicken dish from Lahore, Pakistan, known for its rich marinade and vibrant color. Although the dish is now a mainstay of Punjabi and Lahori cuisine, the name "chargha" is derived from the Pashto language and means chicken.

Ingredients:

  • 1 whole chicken (about 1 to 1.5 kg), skinless, with deep cuts/slits
  • Juice of 2 lemons
  • 2 tbsp ginger-garlic paste
  • 1 cup yogurt (thick, plain)
  • 2 tbsp vinegar
  • 2 tbsp red chili powder (adjust to taste)
  • 1 tsp turmeric powder
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp coriander powder
  • ½ tsp black pepper
  • Salt to taste
  • Orange/red food color (optional, for authentic look)
  • 2 tbsp oil or melted ghee (for brushing)
  • Water (for steaming)
  • Oil (for deep frying or baking)

Instructions: 

1. Prepare the Chicken:

  • Clean the chicken and pat dry.
  • Make deep slits in the meat so the marinade penetrates.
  • Season the chicken with salt and lemon juice. Give it a good fifteen minutes.

2. Marinate:

  • Mix yogurt, vinegar, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin, coriander, black pepper, food color (if using), and 2 tbsp oil.
  • Rub the marinade thoroughly over and inside the chicken, making sure it gets into the slits.
  • In the refrigerator, cover and marinate for at least 4–6 hours, preferably overnight.

3. Steam or Bake First (for tenderness):

  • Option 1 (Steaming): Put the chicken on a rack over simmering water or in a steamer. After steaming for 30 to 40 minutes, the chicken should be tender.
  • Option 2 (Baking): Wrap the chicken in foil and bake at 180°C (350°F) for 45–60 minutes.

4. Final Frying or Broiling:

  • Deep Frying: Heat oil and deep-fry the chicken until crisp and golden (around 8–10 minutes).
  • Broiling or Air-frying: Grill or broil at high temperature to crisp the outside, brushing with a little oil or ghee.


To Serve:


  • Add green chutney, onion rings, and lemon slices as garnish.
  • Serve with naan, raita, or masala fries.


Final Thoughts:

Chicken Chargha is the perfect blend of spice, aroma, and tenderness — a true celebration of Lahori cuisine. Its bold flavors, dramatic presentation, and crispy texture make it a standout dish for special occasions or weekend feasts. Whether you deep-fry for authenticity or bake for a lighter version, the key lies in a well-marinated chicken and a balance of spices.

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