Lahori Chicken Chargha | How to make Lahori Chicken Chargha

By Mukulika Sengupta  |  18th Dec 2015  |  
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  • Lahori Chicken Chargha, How to make Lahori Chicken Chargha
Lahori Chicken Charghaby Mukulika Sengupta
  • Prep Time

    6

    Hours
  • Cook Time

    30

    mins
  • Serves

    4

    People

18

0

About Lahori Chicken Chargha Recipe

This recipe is from across the border. As the name suggests it is a part of Pakistani cuisine. The chicken pieces are marinated and steamed. I have also lighlty sauteed it to add another dimension to the taste.

Lahori Chicken Chargha, a deliciously amazing recipe to treat your family members. This recipe of Lahori Chicken Chargha by Mukulika Sengupta will definitely help you in its preparation. Surprisingly the preparations for Lahori Chicken Chargha can be done within 360 minute. Isn't it interesting. Also, the time taken for cooking Lahori Chicken Chargha is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Lahori Chicken Chargha can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Lahori Chicken Chargha is just too tempting. Cooking Lahori Chicken Charghaat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Lahori Chicken Chargha is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofLahori Chicken Chargha from Better Butter.

Lahori Chicken Chargha

Ingredients to make Lahori Chicken Chargha

  • 800 gm chicken
  • 4 tbsp lemon juice
  • ½ cup curd
  • 1 tbsp ginger garlic paste
  • 1 tsp green chilli paste
  • 1 tsp turmeric paste
  • 2 tbsp tandoori masala

How to make Lahori Chicken Chargha

  1. Marinate the chicken with lemon juice, curd, turmeric powder, ginger garlic paste, green chilli paste, tandoori masala and salt overnight or for at least 6 hours.
  2. Bring back to room temperature. Steam the chicken pieces for 25 minutes. I did it in a momo steamer. Your chicken is cooked.
  3. However the masalas may still have a raw taste. So heat some oil in a pan. Saute the chicken pieces well on both sides. Serve with onion rings..

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