Lahori chargha

Name: Lahori chargha (Steamed and flash-fried whole chicken with an aromatic spice blend)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4–6
Cuisine: Pakistani
Ingredients: 2 large tbsp chargha masala; 1 kg/2¼ lb whole chicken, skinned; 1 tsp each grated ginger and crushed garlic; 100 g/3½ oz/scant ½ cup Greek yogurt; 1 tbsp white wine vinegar; 1 tsp each grated ginger and crushed garlic; 1 lemon; sunflower oil, for frying; handful of coriander (cilantro) leaves, chopped; ¼ tsp red food colour (optional); salt, to taste

Steamed and flash-fried whole chicken with an aromatic spice blend

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
55 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Walking along food streets in Lahore, my attention was always drawn to the vibrant orange-coloured chickens stacked up on large stainless-steel platters. Chargha is a whole chicken marinated overnight, steamed and then flash-fried to give it a caramelised flavour and crispy skin.

Ingredients

1 kg/2¼ lb whole chicken, skinned
2 large tbsp c

Asia
Pakistan
Lahore
Street Food
Gluten-free
Summer

Method

Score the chicken all over with a sharp knife. Mix the yogurt, ginger, garlic, vinegar, red food colour, if using, and salt together in a large bowl until well combined. Add the ground chargha masala then add the chicken and turn until the chicken is coated. Cover with clingfilm and allow to marinate in the fridge for 1 hour, or overnight.

When ready to cook, remove the chicken from the