Lahori Chicken Chargha is a classic Pakistani street food loved for its crispy golden crust and tender, juicy chicken. In this recipe, a whole chicken is marinated with authentic Lahori chargha spices, steamed to lock in flavors, and then shallow-fried to perfection. The result is a flavorful, aromatic chicken that’s soft on the inside, crunchy on the outside, and perfect for sharing with family or serving at special occasions.
In Pakistani cuisine, dishes like chargha and sajji hold a special place, tempting everyone with their irresistible flavors and mouthwatering aroma. My father was a true lover of chicken chargha and was always on the lookout for the best places to try it. Every time I make or enjoy chargha at home, it brings back childhood memories — especially those cold, chilly winter nights, sharing hot, flavorful chargha with family, laughter, and warmth all around. Those moments made every bite truly unforgettable.
An ideal recipe for Lahori chicken chargha, perfect for family dinners and parties. Simply sprinkle chaat masala before serving and savor this delicious chicken alongside green chutney, Roghni naan, and rice.
Watch Recipe:
Jump to:
About Chargha
Chicken Chargha is a classic Pakistani street food, especially popular in Lahore, punjab. Traditionally, a whole chicken is marinated in a blend of spices, yogurt, and aromatics, then steamed or pressure-cooked to make it tender and juicy, and finally shallow-fried to achieve a crispy, roasted crust.
The name “Chargha” comes from the Urdu word for whole chicken, and it’s celebrated for its rich, bold flavors, juicy meat, and irresistible aroma. It’s often enjoyed with naan, chutneys, or raita and remains a favorite at street stalls, family gatherings, and festive occasions across Pakistan.
In Pakistan, finding authentic chicken chargha is easy, but living abroad, the real Lahori flavors are hard to come by. This Pakistani-style roasted whole chicken is bursting with spices and aroma — try it once, and you’ll want to enjoy it again and again!
Why You’ll Love This Chargha ❤️
- Authentic Lahori Flavor: Made with traditional desi chargha spices for that signature Pakistani street food taste.
- Juicy & Tender: Steaming the whole chicken ensures the meat stays soft, moist, and flavorful.
- Crispy Golden Crust: Shallow-frying gives the chicken a perfect, crunchy exterior without deep frying.
- Whole Chicken Recipe: Perfect for family meals or special gatherings — everyone gets a generous, satisfying portion.
- Easy to Make at Home: You don’t need a street stall or tandoor — this recipe brings restaurant-style chargha to your kitchen.
- Memorable & Nostalgic: Each bite evokes the aroma and flavors of Lahore’s famous street food, perfect for recreating childhood memories.
Ingredients
For the Whole Chicken:
- Whole Chicken (1.2–1.5 kg): The base of this recipe; ensures juicy meat and a satisfying portion for family meals.
- Lemon Juice – 2 tbsp: Helps tenderize the chicken and adds a subtle tangy flavor.
- Salt – 1½ tsp: Balances flavors and enhances the spices in the marinade.
Chargha Masala Marinade:
- Yogurt – ½ cup: The secret ingredient for soft, tender meat; also helps the spices adhere to the chicken.
- Ginger-Garlic Paste – 2 tbsp: Adds aromatic depth and authentic Pakistani flavor.
- Red Chili Powder – 1½ tsp: Provides heat and color for that classic Lahori chargha look.
- Turmeric Powder – ½ tsp: Adds color and subtle earthy flavor.
- Coriander Powder – 1 tsp: Enhances aroma and flavor, giving that signature desi taste.
- Cumin Powder – 1 tsp: Adds warmth and depth to the spice profile.
- Garam Masala – 1 tsp: Completes the traditional Pakistani spice blend for chargha.
- Vinegar – 1 teaspoon (optional): Helps tenderize the chicken and balances the flavors. Substitute is freshly squeezed lemon.
- Green Chilies (optional) – 2–3, finely chopped: Optional, for extra heat and authenticity.
For Cooking & Topping:
- Oil – 3–4 tbsp: Used for shallow frying to achieve a crispy, golden exterior.
- Fresh Coriander (Cilantro) – for garnish: Adds freshness and color before serving.
- Lemon Wedges – for serving: Enhances flavor and balances the spices.
How to Make Lahori Chicken Chargha
1. Prepare the Chicken:
- Clean and pat dry the whole chicken. Make deep slits on the breast, thighs, and drumsticks so the marinade penetrates well.
2. Make the Marinade:
- In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, garam masala, lemon juice, vinegar, salt, and chopped green chilies.
- Mix well to form a smooth paste.
3. Marinate the Chicken:
- Rub the marinade generously into the slits and all over the chicken.
- Cover and refrigerate for at least 4–6 hours, preferably overnight for maximum flavor.
4. Steam the Chicken:
- Place the marinated chicken in a steamer or pressure cooker (without pressure) and steam for 20–25 minutes until partially cooked and tender.
- Steaming ensures the chicken remains juicy and soft inside.
5. Shallow Fry the Chargha:
- Heat oil in a deep skillet or wok over medium heat.
- Carefully place the steamed chicken and fry, turning occasionally, until the skin is golden brown and crispy on all sides.
- Adjust the heat to avoid burning the spices while achieving a perfect roasted crust.
6. Serve:
- Transfer the chicken to a serving plate. Garnish with fresh coriander and serve with lemon wedges.
- Best enjoyed with naan, raita, or chutney for an authentic Lahori street food experience.
Other Cooking Methods
Lahori Chargha can be prepared in many delicious ways! While the traditional version is deep-fried, you can also try it in the oven, air fryer, or over charcoal. Each method brings out its own unique flavor — and no matter which you choose, the result is always mouthwateringly good!
Oven-Baked Lahori Chargha
Making chargha in the oven is simple and convenient — no steaming required!
- Marinate the chicken overnight for maximum flavor.
- Preheat the oven to 220°C (428°F).
- Place the chicken on aluminum foil, spray generously with oil, and set it over the oven rack.
- Keep a small bowl of water in the oven to create steam — this helps keep the chicken juicy and tender.
- Bake for 45 minutes, then broil for 10–15 minutes to develop those beautiful golden-brown roasted marks.
Tip: You can also make rotisserie-style chargha by securing the chicken on the rotisserie rod and letting it slow roast evenly. Skip the steaming step for this method.
Air Fryer Lahori Chargha
This is a healthier way to enjoy Lahori chargha without deep frying!
- Line the air fryer basket with foil and spray oil generously on both the foil and chicken.
- Cook at 300°C (575°F) for 30 minutes, then flip and cook for another 30 minutes until golden and crisp.
- Check your air fryer capacity — smaller models may require halving the chicken.
💡 Result: Perfectly crispy outside and juicy inside, with far less oil!
BBQ Lahori Chargha
Nothing beats the smoky aroma of a charcoal-grilled Lahori chargha!
- Steam the marinated chicken for 20 minutes before grilling — this ensures tenderness.
- Alternatively, skip steaming and add 1 teaspoon of raw papaya paste (kachha papita) to the marinade to tenderize naturally.
- Grill the chicken over hot charcoal, brushing with desi ghee or oil as it cooks for rich flavor and shine.
- Turn frequently until all sides are beautifully charred and golden.
💡 Pro Tip: The smoky aroma mixed with the garlicky spice makes this version irresistibly Lahori — it’s the ultimate street food experience!
Expert Tips
- Use Whole Chicken with Skin (if possible): The skin locks in moisture and helps create that signature crispy chargha crust.
- Marinate Overnight: Longer marination means deeper flavor. For best results, let the chicken rest overnight in the fridge.
- Make Deep Slits: Proper slits help the chargha masala penetrate, making the chicken flavorful from inside out.
- Steam Before Frying: This traditional step ensures the meat becomes tender and juicy while preventing it from drying out when fried.
- Don’t Rush the Frying: Keep the flame medium and fry patiently. This gives the chicken a golden, evenly roasted look without burning.
- Use Desi Ghee or Mustard Oil (Optional): For a more authentic Lahori street-style aroma, shallow fry in desi ghee or mustard oil.
- Finish with Charred Touch: You can place the fried chicken briefly under a broiler or over an open flame for that smoky, tandoor-style flavor.
- Serve Hot: Chargha tastes best when served straight from the pan — crispy outside, juicy inside, and bursting with spice!
How To Store & Reheat
To Store:
- Let the chargha cool completely before storing.
- Place it in an airtight container or wrap tightly in foil.
- Refrigerate for up to 3 days to keep it fresh and juicy.
- For longer storage, you can freeze it for up to 1 month — just wrap it securely to prevent freezer burn.
To Reheat:
- In the Oven: Preheat to 180°C (350°F). Place the chicken on a baking tray and heat for 10–12 minutes until warm and crisp.
- On the Stovetop: Reheat in a covered skillet over low heat with a few drops of oil to restore crispiness.
- In the Air Fryer (Best Method): Air fry at 180°C (350°F) for 5–7 minutes — it revives the crispy crust beautifully!
- Avoid Microwave: It tends to make the chicken soggy and chewy, losing that perfect chargha texture.
Pro Tip: Sprinkle a few drops of water on the chicken before reheating — it helps maintain moisture and tenderness.
How To Serve Chargha
Traditional Style:
Serve hot with naan, raita, and mint chutney — just like it’s done on the bustling food streets of Lahore. Sprinkle a little chaat masala on top for that extra tangy kick.
Restaurant-Style Platter:
Pair your crispy Lahori chargha with masala fries, wedges sliced onions, and cucumber salad for a colorful and satisfying presentation.
Family Dinner Idea:
Place the whole chargha on a platter surrounded by naan, garlic rice, or paratha — perfect for family gatherings or weekend dinners.
Modern Twist:
Shred leftover chargha and use it in wraps, sandwiches, or paratha rolls. It also makes a delicious filling for chicken naan or chargha flavored desi pizza!
Party Appetizer:
Cut the chargha into smaller pieces and serve as finger food with dips like mint mayo, garlic sauce, or spicy chutney — a guaranteed crowd favorite.
FAQ’s
Yes! You can easily bake Lahori Chargha in the oven. Marinate the chicken overnight, skip steaming, and bake at 220°C (428°F) for about 45 minutes. Then broil for 10 minutes to achieve a crispy golden crust.
If you want to skip steaming, add 1 teaspoon of raw papaya paste (kachha papita) to your marinade. It acts as a natural tenderizer, helping the chicken stay juicy while baking or frying.
Traditionally, Lahori Chargha is fried in mustard oil or desi ghee for authentic aroma and flavor. You can also use vegetable or canola oil if you prefer a milder taste.
Both are whole chicken dishes, but Chargha is spicy and fried or roasted, while Sajji is marinated with salt and slow-roasted over charcoal — offering a milder, smoky taste typical of Balochistan.
For an extra burst of flavor, marinate overnight, use freshly ground spices, and brush the chicken with garlic butter or desi ghee right after frying or roasting.
Yes, you can! Follow the same recipe and apply marination on chicken pieces and then steam it and fry. You will get the same taste. Many people who are reluctant to cut chargha, they can make in form of pieces. Presentation will be different but the taste will remain same.
Due to extreme steaming the chargha might break while frying. Chicken is delicate after steaming so carefully handle it while frying. Mostly chargha break while frying so handle gently with spoons to flip the chicken and take it out after frying.
Yes, you can make it with the whole Turkey by following the same recipe.
Add Some More Lahori Twist in your dinner!
Lahori Chicken Karahi | Lahori Lamb Karahi | Lahori Chikkar Chole
More Chicken Ideas
Here are some easy chicken dinner ideas for your next meal.
Lahori Chicken Chargha
Ingredients
- 1 cup Yogurt
- 1 teaspoon Grated Garlic
- 1 teaspoon Grated Ginger
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Turmeric Powder
- 1 teaspoon Chaat Masala
- ½ teaspoon Black Pepper Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Mango Powder
- ½ teaspoon Coriander Powder
- 1 teaspoon Salt
- 1 tablespoon Oil
- 2 teaspoon Fresh Lemon Juice
- Oil for deep frying
Instructions
- Make a deep cut marks on chicken legs and breast with sharp knife.
- Apply fresh lemon juice and sprinkle of salt on chicken skin. Massage it to penetrate the flavor of lemon in chicken.
- In a deep bowl, add yogurt and season with salt, red chilies, roasted coriander powder, turmeric powder, garam masala, chaat masala, cumin powder, and mango powder.
- Mix all the ingredients to make a homogenous mixture and apply to chicken.
- Truss the chicken legs with string or thread to maintain the shape.
- Place the chicken in a warm place for 7 to 8 hours.
- Now place the overnight marinated chicken in Aluminium foil and wrap it from all sides to avoid leakages.
- Steam the chicken in a steamer or place a strainer in a deep pan by adding ⅓ of water.
- Place the chicken over the strainer and cover for 40 minutes to get tender.
- After 40 minutes of steaming, now chicken is ready for frying.
- Carefully unfold the aluminum foil as it’s full of steam.
- Place the chicken in preheated oil and fry on medium heat from all sides until it gets golden brown color.
- After frying, the chicken is ready to serve!
- Sprinkle chaat masala and have a bite with green chutney or raita.
Video
Notes
- Take the whole chicken without skin.
- Make deep marks on chicken as it will help to penetrate the chargha masala in chicken.
- Overnight marination is good to infuse all the spices in chicken.
- Make sure the chicken is at room temperature when applying marination. If you take it out from freezer then microwave or give it time to come on room temperature.
- Lemon juice and salt on chicken skin add a sour and citric taste in chicken that will give you the perfect taste while eating chargha.
- When marinating, make sure the marination should not be watery or runny in texture. It should properly stick on chicken without dropouts.
- Truss the chicken legs with string to maintain the chicken in shape after steaming and frying.
- Don’t steam for a long time otherwise, the chicken will break. 40 to 50 minutes on medium steaming is fine to tender the chicken!
- Deep or shallow fry chicken on high to medium heat to get signature golden texture. Never fry on low heat otherwise the chicken will release the water.
- It’s easy to use the spoon to handle chicken while deep frying. I managed chicken for easy roll out while drying using a spoon.
- Sprinkle of homemade chaat masala will add an overwhelming taste to chicken. Don’t skip it!
Hinz
If you are looking to try something desi then try this Lahori Chargha recipe. It will give you true punjabi street food flavor. Easy to make and full of taste!
Recipe land
easy and nice recipe to follow
thanks for sharing