Monday, 30 March 2015

Chicken Chargha

How to cook Chargha

Hi People,

How are you? 

Well, Navratri is over and I celebrated it with inviting my sisters and their kids over and made one of my favorite chicken recipes. Kids prefer something snacky or gravy-less because somehow it appeals more to them and well to me as well. So, I decided to make Chicken Chargha, a typical Pakistani dish which is so wonderful that I have cooked it so many times at home.

Chargha is a deep fried chicken dish from Lahore, Pakistan. The authentic Chargha is little different from what I have done and used pot steam process from my Chicken Roast Recipe (click for recipe) dish as a variation. Best part is that it is cooked as whole chicken and I loooooooooooooooooooveeeeeeeeeeee cooking whole chicken. I don't know but there is so much fun in it!!! :P

Chicken Chargha
Chicken Chargha

Chicken Chargha
Chicken Chargha
Apart from the process, I have also done some variation in spices that I have used but I have kept very similar in taste which is mild and not too spicy. But, having said that, you can make it spicy if you wish to. But what really excites in this dish is the juicy and succulent meat inside and crispy outer layer. It is just too good. Also, it involves deep frying, so I really won't say that it is healthy!!

Anyway, lets get to the recipe:


  1. Whole Chicken about 1 KG.
  2. Salt as per taste.
  3. 1 table spoons Degi or Kashmiri Red chilli powder.
  4. 1 table spoon Garam Masala
  5. 1 table spoon coriander powder.
  6. 1 tea spoon Cardamom powder
  7. 1 tea spoon cinnamon powder.
  8. Oil for deep frying the chicken

  1. Clean and wash the chicken. Make 3 slits on the east of the breasts.
  2. Rub all the spices and 2 table spoons refined oil on chicken using both hands. Ensure you give it a nice rub everywhere including inside the slits and cavity.
  3. Let it marinade for an hour or so. You can avoid it as well if you are short on time.
  4. Take a thick base deep pot, I used an aluminium one. Put 1 table spoon oil and place your chicken.
  5. Now cook covered for about 30 minutes on medium heat, 15 minutes on each side. This will actually steam cook the chicken and chicken will become tender. It will stick to bottom so be careful while turning it over and taking it out. Don't discard the juices left.
  6. Take it out and keep aside.
  7. Now, heat oil in a deep wok or kadhai.
  8. Deep fry the whole chicken for 3-4 minutes on each side by turning over just once. The chicken need not immerse fully in oil, it can be immersed little more than half so that all parts are fried by turning over.
  9. Take it out and cut into pieces. Pour over the leftover juice over chicken and serve with your favorite chutney or sauce or buttered rice as I did. 
I actually used the leftover juices with rice. I had pre cooked rice. I cooked them with those flavored juices in the pot which actually made this dish a complete meal.

I hope you liked this wonderful recipe. Do leave your comments below and subscribe to my blog for wonderful recipes.



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