Lahori Chargha
Lahori charga recipe is a scrumptious traditional dish prepared by marinating the chicken with yoghurt and a unique blend of authentic flavoured spices for some time and then deep frying the marinated chicken in oil. You can serve Lahori charga recipe as a main course meal along with chapati or roghni naan along with a dip or hot sauce or raita. Serve Lahori charga recipe by coating a layer of butter chaat and lemon juice at the end with the sauce and enjoy the mouth-watering recipe. Lahori Chargha recipe is a traditional recipe that has been famous for centuries. Lahori Chargha recipe is the most favourite dish for meat lovers and can feed up to six people, but most importantly, it takes very less time to prepare and cook. Murgh chargha recipe is a very popular chicken dish that first originated from Lahore, Pakistan and is now cooked in many parts of the world. Meanwhile across Pakistan, this dish is referred to as the Lahori charga recipe because of its originality and perfection in taste that is combined with Lahori spices.
| Recommended By Chef |
| 1:00 To Prep |
| 0:45 To Cook |
| 6 Servings |
| Tips About Recipe |
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61 Comments
1 kilogram of Chicken (cut into pieces)
1 (2 inch piece) of Ginger (Adrak)
4 to 5 Green Chillies (Hari Mirch) (more or less may be used depending on taste preferance.)
2 tsp. Thymol Seeds (Ajwain)
2 tsp. Cumin Seeds (Sufaid Zeera)
2 tbsp. Cinnamon Powder (Pisi Dal Cheeni)
1 tsp. Garam Masala Powder
Red Chilli Powder (Pisi Lal Mirch) (to taste)
Salt (to taste)
2 tbsp. Lemon Juice
3 tbsp. Cooking Oil
How to make Lahori Chargha
METHOD:
1. Grind all of the ingredients and marinate chicken in them. Refrigerate for 2 to 3 hours.
2. In a pan of water cook marinated chicken until tender and until all of the water dries up.
3. Then add some oil in it and fry it - (you may also deep fry the chicken in oil.)
Note: Serving Suggestions: Serve hot with Nan, and Salad, Yield: 4 Servings
Lahori chargha recipe is completely unique to me so I thought of making it as I heard it for the very first time in my life. Indeed it was very tasty and delicious and thanks for sharing.
The amazing spicy and red color of this Lahori chargha was amazing. It really looked like some Lahori food which I love the most. I tried it at an evening party and it was all eaten. The recipe is very easy and tasty.
I steamed the lahori chargha before frying it and then I added some chaat masala over it just after frying. It really gave it a nice tangy flavor everyone liked it.
This is a wonderful dish. The entire family adores these lovely spiced chicken bits and I can never cook enough of it. I did change the amount of cinnamon, though, as 2 tablespoons would in my view be too overpowering.
I had sudden guests over on last Sunday and they were a lot so I didn't know what to make so quickly because I have to make them tea and cater them and host them so making a dish in 5 minutes isn't possible. But lahori chargha really helped.