Lahori Chargha Recipes

Lahore's whole-bird masterpiece — an entire chicken steamed with citric acid and spices until cooked through, then deep-fried to a crackly mahogany exterior. The technique is what separates chargha from all other fried chicken.

Lahore's whole-bird masterpiece — an entire chicken steamed with citric acid and spices until cooked through, then deep-fried to a crackly mahogany exterior. The technique is what separates chargha from all other fried chicken.

Lahori Chargha

Lahori Chargha

Punjab

Lahori Chargha is the crispy, mahogany, deeply spiced whole chicken that rules Lahore's food street scene — and its secret is a two-stage cooking process: first steaming with citric acid (tatri) and spices until completely cooked through, then deep frying until the skin is shatteringly crispy and bronzed. Skip either step and it's just chicken. Do both and it's a celebration.

1h 40m medium

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