Lahore street classic · Steam then fry

Lahori Chargha Recipe (Steamed and Fried Whole Chicken)

Deep cuts. Steam soft. Fry crisp.

Farwa ZeeshanRecipe by Farwa ZeeshanTested in the NineFoods home kitchen

Lahori chargha is a whole chicken marinated in a tangy, fiery masala, steamed until tender, then fried until the skin is crisp. It fails when the inside stays bland or the meat dries out. The fix is deep cuts, an overnight marinade and steaming before frying.

Prep20m
Cook50m
Servings4
kcal / serving520
LevelMedium
Jump to the method

The 3 laws of lahori chargha

Why this recipe works

Deep cuts

Whole skin

Cuts let the masala reach the bone.

Long marinade

Quick rub

4 hours minimum, overnight is best.

Steam then fry

Fry only

Steaming cooks it through; frying crisps it.

Shopping and prep list

Ingredients

Servings
Tap items as you gather them · 0 of 0 ready

Chicken

Marinade

The NineFoods chargha gauge

Is the chicken steamed enough?

After 30 minutes of steaming, pierce the thigh. Tap what you see.

Tap a stage to see what to do.

Method · 4 stages

Step by step

1

Marinate

Fridge · 4 hours or overnight
  1. Mix the marinade and rub deep into the cuts.
  2. Tie the legs and chill.
Look for: masala deep in every cut.
240:00
2

Steam

Medium steam · 30 min
  1. Steam the chicken on a rack over boiling water, covered.
  2. Use the gauge above.
Look for: clear juices.
30:00
3

Fry

Hot oil 180 C · 6 min
  1. Pat dry and deep fry until the outside is deep red and crisp.
  2. Turn once.
Look for: crisp red crust.
06:00
4

Serve

No heat · 2 min
  1. Sprinkle chaat masala and lemon.
  2. Serve with naan and raita.
Look for: glistening red chicken.
02:00

Chef's troubleshooter

What went wrong? Pick the symptom

Why

Short marinade or shallow cuts.

Fix next time

Cut to the bone and marinate overnight.

Why

Steamed too long.

Fix next time

Steam only until the juices run clear.

Why

Chicken wet.

Fix next time

Pat dry and rest 10 minutes after steaming.

Why

No Kashmiri chilli.

Fix next time

Use Kashmiri chilli for colour without extra heat.

Swap smart

Ingredient roles and substitutes

IngredientJob in the dishSwap with
Whole chickenClassicLeg quarters, steam 20 minutes
Deep fryingCrisp skinOven at 220 C for 15 minutes
Kashmiri chilliColourPaprika
VinegarTangMore lemon juice

After the meal

Serve, store, reheat

Serve with

Naan, mint raita and kachumber salad.

Store

Fridge 2 days.

Reheat

Oven at 180 C for 10 minutes to keep it crisp.

How we tested this recipe

Tested in a home kitchen, not a studio

Farwa Zeeshan

Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.

  • Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
  • Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
  • The doneness check (is the chicken steamed enough) and the troubleshooter come from batches that went wrong, and how we fixed them.
  • Reheating and storage advice was checked on leftovers, not guessed.

Read our full testing process

Keep cooking

Related recipes and guides

All Pakistani recipes10 Essential Pakistani Spices and How to Use ThemHow to Make Garam Masala at HomeHow to Make Ginger Garlic Paste

Quick answers

Lahori Chargha FAQ

What is chargha?

A Lahori dish of whole chicken marinated in spicy masala, steamed and then fried.

Can I make chargha without steaming?

You can roast it, but steaming keeps it juicier.

How long should I marinate chargha?

At least 4 hours; overnight is best.

Can I bake instead of frying?

Yes, bake at 220 C for about 15 minutes after steaming.