Lahori Chargha is a beloved dish that hails from the heart of Pakistan, Lahore. This succulent and flavorful fried chicken has gained worldwide recognition for its mouthwatering taste and aromatic spices. If you’re a fan of crispy, spicy, and juicy fried chicken, then Lahori Chargha deserves a place on your culinary bucket list. In this article, we’ll take you through the steps to prepare this iconic dish right in your own kitchen.
For the Marinade:
- 1 whole chicken (approximately 3-4 pounds)
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 tablespoons red chili powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 1 cup yogurt
- 2 tablespoons lemon juice
- 2 tablespoons mustard oil
For the Coating:
- 1 cup gram flour (besan)
- 1 cup rice flour
- 1 tablespoon red chili powder
- 1 tablespoon cumin seeds
- 1 teaspoon carom seeds (ajwain)
- Salt to taste
- Oil for deep frying
- Clean and prepare the chicken: Start by cleaning and washing the whole chicken thoroughly. Make a few deep cuts in the chicken to allow the marinade to penetrate.
- Prepare the marinade: In a bowl, combine ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, salt, yogurt, lemon juice, and mustard oil. Mix well to form a smooth paste.
- Marinate the chicken: Rub the marinade all over the chicken, ensuring it gets into the cuts and crevices. Cover the chicken and let it marinate in the refrigerator for at least 4-6 hours, or preferably overnight for the best flavor.
- Prepare the coating: In a separate bowl, mix gram flour, rice flour, red chili powder, cumin seeds, carom seeds, and salt. This will be the coating for the chicken.
- Coat the chicken: Take the marinated chicken and dip it in the coating mixture, ensuring an even coating all over. Press the coating onto the chicken to make it stick.
- Heat the oil: In a deep frying pan or a deep fryer, heat enough oil for deep frying. The oil should be hot but not smoking, typically around 350°F (175°C).
- Fry the chicken: Carefully place the coated chicken in the hot oil and fry it on medium heat for about 15-20 minutes, turning occasionally, until it becomes golden brown and crispy. The chicken should be cooked through, and the internal temperature should reach 165°F (75°C).
- Drain and serve: Remove the Lahori Chargha from the oil and let it drain on paper towels to remove excess oil. Serve hot with naan, raita, or a side of green chutney for a truly authentic Lahori experience.
Lahori Chargha is a delicious and aromatic dish that captures the essence of Lahore’s vibrant culinary culture. With its bold flavors and crispy texture, it’s a favorite among chicken lovers worldwide. By following this simple recipe, you can bring the flavors of Lahore to your own kitchen and enjoy the taste of this iconic Pakistani dish. So, gather your ingredients, and get ready to savor the irresistible flavor of Lahori Chargha!