Entree: Pakistan – Punjab – لاہوری چرغہ ➤ Lahori Chargha (Whole Lahore‑style spiced, marinated and roasted or fried chicken served whole for tearing and sharing)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 4 hrs

Total 5 hrs

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg), backbone removed and flattened (spatchcocked)
- 1 cup (240 g) plain yogurt (full-fat)
- 2 tbsp (30 ml) lemon juice
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) ginger‑garlic paste
- 2 tbsp (30 g) Kashmiri red chili powder or paprika for color
- 1 tbsp (9 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (4 g) garam masala
- 1 tsp (6 g) chaat masala
- 1 tsp (6 g) turmeric powder
- 1–1½ tsp (6–9 g) salt or to taste
- 1–2 green chilies, finely chopped (optional, about 10–20 g)
- 2 tbsp (30 ml) vinegar or 1 tbsp (15 ml) white vinegar + 1 tbsp (15 ml) water
- 4–6 tbsp (60–90 ml) cooking oil for brushing and shallow frying/roasting
- 1 small bunch fresh cilantro, roughly chopped, for garnish
- Lemon wedges and mint chutney, for serving

Instructions

1. Prepare the chicken: pat the whole chicken dry, remove backbone with kitchen shears and press flat to spatchcock. Make several shallow slits through the skin and breast to allow marinade to penetrate.
2. Make the marinade: in a bowl combine yogurt, lemon juice, vegetable oil, ginger‑garlic paste, Kashmiri chili powder, ground coriander, cumin, garam masala, chaat masala, turmeric, salt, chopped green chilies (if using), and vinegar. Whisk until smooth.
3. Massage the marinade all over the flattened chicken, working it into slits and under the skin where possible. Cover and refrigerate at least 4 hours or overnight for best flavor.
4. Traditional finish (steam then shallow-fry/roast): place marinated chicken on a steaming rack over a pot of simmering water, cover tightly and steam for 20–25 minutes to set the marinade and cook through. Alternatively, you may bake at 350°F (175°C) for 25–30 minutes covered.
5. After steaming or baking, heat 3–4 tbsp (45–60 ml) oil in a large skillet over medium‑high heat or preheat oven to 425°F (220°C) if roasting. If using a skillet, shallow‑fry the steamed chicken skin-side down until golden and crisp, about 3–5 minutes per side. If roasting, brush with oil and roast 10–12 minutes until skin is crisp and edges char slightly.
6. Cook until an instant-read thermometer registers 165°F (74°C) at the thickest part and juices run clear. Let the chargha rest 5 minutes.
7. Garnish with chopped cilantro and serve whole with lemon wedges and mint chutney, alongside naan or steamed rice. Tear and serve portions at the table.