How to Make Delicious Chicken Chargha at Home

 Chicken Chargha is a whole chicken dish, popular in Lahore and across Punjab. It is made by marinating a whole chicken with spices, yogurt, and lemon juice, then steaming or boiling it until tender. Finally, it is deep-fried, baked, or air-fried to achieve a crispy, golden-brown exterior.

Ingredients:

For Chicken Preparation:

• 1 whole chicken (1.5-2 kg ), with deep cuts
• 2 tablespoon vinegar (for washing )

For Marination:

• 1 cup yogurt
• 2 tablespoon lemon juice 
• 2 tablespoon vinegar
• 2 tablespoon ginger-garlic paste
• 1 tablespoon red chili powder
• 1 tablespoon Kashmiri red chili powder (for color )
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon turmeric powder
• 1 tablespoon garam masala powder
• 1 tablespoon black pepper powder
• 1 tablespoon chaat masala
• 1 tablespoon salt (adjust as needed )
• 2 tablespoon mustard oil or regular oil
• 1 tablespoon orange food color (optional)

For Cooking:

• 3 tablespoon oil or ghee
• 2 tablespoon butter (optional for extra flavor )
• 1 cup water (for steaming )

Instructions:

Step 1: Preparing the Chicken

Clean the whole chicken properly and pat it dry. Make deep cuts/slits on the chicken for better absorption of spices. Rub vinegar all over the chicken and rinse with water to remove any raw smell.

Step 2: Marination

In a bowl, mix yogurt, lemon juice, vinegar, ginger-garlic paste, and all the spices. Add mustard oil and food coloring to the mixture and mix well. Apply this marinade thoroughly over the chicken, ensuring it enters the deep cuts. Cover and refrigerate for at least 4-6 hours (overnight for best results ). 

Step 3: Steaming the Chicken

Heat a large pot, add 1 cup of water, and place a steaming rack inside. Place the marinated chicken on the rack and cover the pot. Steam for 20-25 minutes on medium heat until the chicken is almost cooked. 

Step 4: Frying or Baking

Option 1: Deep Frying

Heat oil in a deep pan and fry the chicken on medium heat until golden brown and crispy (around 10 minutes per side ). 

Option 2: Baking or Air-Frying

Preheat the oven to 200 degrees Celsius. Place the steamed chicken on a baking tray, brush with oil, and bake for 20 minutes, flipping halfway. 

Step 5: Final Touch & Serving

• Brush with butter for extra shine and flavor.
• Sprinkle some chaat masala and squeeze fresh lemon juice before serving.
• Serve hot with naan, raita, and salad.