Less Oil Lahori Chargha Restaurant Style

Make amazing Lahori Chargha with less oil and a special masala to go with it. Give it a try and enjoy with family and friends. #HappyCookingToYou #FoodFusion

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-Sabut dhania (Coriander seeds) 1 & ½ tbs

-Zeera (Cumin seeds) 1 tbs

-Sabut lal mirch (Button red chillies) 10-12

-Ajwain (Carom seeds) ½ tsp

-Sabut kali mirch (Black peppercorns) ½ tbs

-Tatri (Citric acid) ½ tsp

-Garam masala powder ½ tsp

-Namak (Salt) ½ tsp or to taste

-Khatai powder (Dried mango powder) 1 tbs

-Whole chicken 1.25kg

-Water 3-4 Cups

-Namak (Salt) 1 tbs

-Sirka (Vinegar) 4 tbs

-Adrak lehsan paste (Ginger garlic paste) 1 tbs

-Lemon juice 3 tbs

-Namak (Salt) ½ tsp or to taste

-Zeera powder (Cumin powder) 1 & ½ tsp

-Lal mirch powder (Red chilli powder) ½ tbs or to taste

-Kali mirch powder (Black pepper powder) ½ tsp

-Dhania powder (Coriander powder) 1 tsp

-Lal mirch (Red chilli) crushed 1 & ½ tsp

-Chaat masala 1 tsp (optional)

-Haldi powder (Turmeric powder) 1 tsp

-Ajwain (Carom seeds) crushed ½ tsp

-Cornflour 2 tbs

-Water approx. 1 litre

-Cooking oil ½ Cup or as required



-In a frying pan,add coriander seeds,cumin seeds,button red chillies,carom seeds & dry roast until fragrant.

-Let it cool.

-In a spice mixer,add roasted spices,black peppercorns,citric acid,garam masala powder,salt,dried mango powder & grind well.Spice mix is ready!

-Place deep cuts on both sides of whole chicken & set aside.

-In a bowl,add water,salt,vinegar & mix well.

-Add whole chicken,dip properly,cover &let it rest for 1-2 hours.

-In a bowl,add ginger garlic paste,lemon juice,salt,cumin powder,red chilli powder,black pepper powder,coriander powder,red chilli crushed,chaat masala,turmeric powder,carom seeds,cornflour &  mix well.

-Strain whole chicken & add in prepared marination,rub evenly,cover & marinate 4 hours or overnight in refrigerator.

-In a wok,add water and bring it to boil.

-Place steamer & marinated chicken,tie chicken legs with kitchen thread,cover & steam cook on medium flame until chicken is tender (approx. 30 minutes).

-Remove chicken from steamer & set aside.

-Remaining stock from chicken should be 2 & ½ Cups.This stock can be used for making rice.

-In stock,add whole spices,salt,rice and steam cook until water dries up.

-In a frying pan,heat cooking oil and shallow fry steamed chicken on medium flame from all sides until golden brown & pour hot oil in between over chicken.

-Turn off the flame & sprinkle prepared spice mix on whole chicken.

-Serve lahori chargha with rice & salad.

Recipe By: Kanwal Mohsin

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