A popular street food from the city of Lahore, Pakistan. Chargha means "chicken" in Pashto (a regional language of Pakistan). To prepare this dish, a whole chicken is used which is skinned and gashed, marinated with spices, first steamed and then deep fried. It is crispy on the outside, with a moist and succulent interior.
Instead of using a whole chicken, I have used pieces of chicken and baked for a healthier option. Served with lemon wedges, this chicken is unique and delectable.
The spice mix is easy to prepare at home and don’t settle for the commercial powders that are full of sodium. To make the chicken attractive, some add red food colour but to differentiate from tandoori chicken, it is better to omit the food colour. Traditionally served with naan or raita.
Instead of using a whole chicken, I have used pieces of chicken and baked for a healthier option. Served with lemon wedges, this chicken is unique and delectable.
The spice mix is easy to prepare at home and don’t settle for the commercial powders that are full of sodium. To make the chicken attractive, some add red food colour but to differentiate from tandoori chicken, it is better to omit the food colour. Traditionally served with naan or raita.
Baked Chargha
(Serves 4)
Ingredients:
1 whole chicken
2 teaspoons chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon cinnamon powder
1/2 teaspoon clove powder
1/2 teaspoon pepper powder
1/4 teaspoon cardamom powder
1 blade of mace (powdered)
4 cloves of garlic (grated)
1/2" piece of ginger (grated)
juice of 1/2 a lemon
1/2 cup yogurt
1/4 cup olive oil
salt
Method:
Remove the skin from the chicken and cut into 5 pieces; two breasts, two whole legs and backbone. Reserve backbone to use as stock for soup, for future use. If desired, you could keep the chicken whole.
Cut deep gashes on the breasts and legs. Marinate the pieces with rest of the ingredients for a couple of hours or overnight in the refrigerator.
Preheat oven to 400 F or 200 C.
Line a baking tray with aluminum foil. Place chicken pieces on the tray. Bake till cooked and slightly charred, around 40 minutes.
Serve chargha with sprinkle of chaat masala and lemon wedges.
(Serves 4)
Ingredients:
1 whole chicken
2 teaspoons chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon cinnamon powder
1/2 teaspoon clove powder
1/2 teaspoon pepper powder
1/4 teaspoon cardamom powder
1 blade of mace (powdered)
4 cloves of garlic (grated)
1/2" piece of ginger (grated)
juice of 1/2 a lemon
1/2 cup yogurt
1/4 cup olive oil
salt
Method:
Remove the skin from the chicken and cut into 5 pieces; two breasts, two whole legs and backbone. Reserve backbone to use as stock for soup, for future use. If desired, you could keep the chicken whole.
Cut deep gashes on the breasts and legs. Marinate the pieces with rest of the ingredients for a couple of hours or overnight in the refrigerator.
Preheat oven to 400 F or 200 C.
Line a baking tray with aluminum foil. Place chicken pieces on the tray. Bake till cooked and slightly charred, around 40 minutes.
Serve chargha with sprinkle of chaat masala and lemon wedges.