Lahori Chargha | How to make Lahori Chargha

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BySayan Majumder
Created on 19th Feb 2016
  • Lahori Chargha, How to make Lahori Chargha
Lahori Charghaby Sayan Majumder
  • Lahori Chargha | How to make Lahori Chargha (103 likes)

  • 1 review
    Rate It!
  • By Sayan Majumder
    Created on 19th Feb 2016

About Lahori Chargha

Steamed and then fried chicken legs with spices.

Lahori Chargha is a delicious dish which is liked by the people of every age group. Lahori Chargha by Sayan Majumder is a step by step process which is best to understand for the beginners. Lahori Chargha is a dish which comes from Punjabi cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Lahori Chargha takes 120 minute for the preparation and 20 minute for cooking. The aroma of this Lahori Chargha make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Lahori Chargha will be the best option for you. The flavor of Lahori Chargha is unforgettable and you will enjoy each and every bite of this. Try this Lahori Chargha at your weekends and impress your family and friends.

  • Prep Time2Hours
  • Cook Time20mins
  • Serves4People
Lahori Chargha

Ingredients to make Lahori Chargha

  • Whole chicken 1 kg
  • Ginger galic paste 1 tbsp
  • Whole garam masalas (each) 2 gms
  • Citric acid 1/4 tsp
  • Turmeric 1/4 tsp
  • Salt to taste
  • Oil for deep frying
  • Coriander leaves 1/2 cup

How to make Lahori Chargha

  1. First cut the chicken into halves and give them slits.
  2. Take a bowl, add ginger garlic pieces, whole garam masala, citric acide, turmeric, salt and coriander leaves. Put all these ingredients into a blender, make a fine paste.
  3. Marinate the chicken with this prepared masala for 2 hours.
  4. Arrange the chicken pieces into the steamer and steam for 10 minutes, let them cool down so that the masala sticks with the chicken pieces.
  5. Heat oil in a pan and deep fry the chicken pieces on both sides.
  6. Serve hot.
My Tip: Citric acid, gives a nice tangy flavour.

Reviews for Lahori Chargha (1)

Saba Rehmana year ago