Chicken Chargha (Lahori-Style Whole Chicken)
A show-stopping whole chicken marinated in bold spices, steam-cooked till tender, then crisped for that iconic Lahori chargha look and flavour.
Prep Time 15 minutes mins
Cook Time 1 hour hr
Marination Time 6 hours hrs
Total Time 7 hours hrs 15 minutes mins
Course BBQ & Grilled
Cuisine Pakistani
Servings 4 people
Calories 480 kcal
- 1 whole chicken (around 1.2–1.5 kg), skin removed
- 1/2 cup yoghurt
- 2 tbsp lemon juice
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp red chilli powder
- 1 tsp paprika (for colour)
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp oil or melted ghee
- 1 pinch chaat masala for garnish (optional)
Step 1: Prep and marinate
Pat dry the whole chicken. Using a sharp knife, make deep slits on both sides.
In a bowl, mix all marinade ingredients into a thick paste.
Rub the marinade all over the chicken and into the slits. Cover and refrigerate for at least 6 hours, preferably overnight.
Step 2: Steam the chicken
Place a metal rack or steamer basket in a large pot. Add about 2 inches of water, making sure it doesn't touch the chicken.
Place the marinated chicken on the rack, cover tightly, and steam on medium-low heat for 45–50 minutes until fully cooked.
Step 4: Serve
Sprinkle with chaat masala (optional).
Serve hot with naan, lemon wedges, sliced onions, and green chutney.
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Steaming keeps the chicken moist and tender while finishing in the oven or fryer adds colour and texture.
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Marinate overnight for maximum flavour.
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Use kitchen twine to tie the legs if serving whole and neat.
Q: Can I use a pressure cooker to steam the chicken?
Yes, pressure cook for 10–12 minutes (don’t overdo it or the chicken may fall apart).
Q: Can I use smaller chicken pieces instead of whole?
You can, but it won’t be true chargha. That said, thighs and drumsticks with the same marinade taste great.
Q: Is this dish spicy?
Medium spicy, but you can reduce chilli or skip the paprika if you prefer it mild.
Q: Can I cook it fully in the oven?
Yes. Cover with foil and bake at 180°C for 40–50 minutes, then broil uncovered for crisping.