Lahori Chargha

By Sayan Majumder  |  19th Feb 2016  |  
5 from 1 review Rate It!
  • Photo of Lahori Chargha by Sayan Majumder at BetterButter
Lahori Charghaby Sayan Majumder
  • Prep Time

    2

    Hours
  • Cook Time

    20

    mins
  • Serves

    4

    People

624

1

About Lahori Chargha Recipe

Steamed and then fried chicken legs with spices.

Lahori Chargha, a succulent delicacy which is famous all over the world. Lahori Chargha is one dish which makes its accompaniments tastier. With the overflow of flavours, Lahori Chargha has always been everyone's favourite. This recipe by Sayan Majumder is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Lahori Chargha, just the perfect situation when you realise that you need to know how to make the perfect Lahori Chargha. So, at that time you can try out this delicious recipe by Sayan Majumder. The recipe of Lahori Charghais very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Lahori Chargha is 20 minute. This recipe of Lahori Chargha is perfect to serve 4. Lahori Chargha is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

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 Rehman4 years ago

awesome
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