Chicken Chargha Recipe: 60 Photos
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FAQ
Chicken charga tastes similar to fried tandoori chicken. However has a distinct flavor due to the liberal application of chaat masala, a popular Punjabi condiment. It's made with whole skinless chicken we marinate in aromatic spices, green chilies, ginger, garlic, and lime juice in yogurt.
chicken. The term chargha is a term of the Pashto (of the Pashtun people) language meaning chicken. The dish is widely popular throughout Pakistan. The whole chicken is marinated overnight in the refrigerator with sauce made of spices mixed with yoghurt, with horizontal cuts through the chicken in order to infuse the flavors.);})();(function(){window.jsl.dh(W8y8Zva7GpWbwPAP4IH3yQU__107,
The history of chicken chargha can be traced back to the Mughal era, where it was originally prepared as a royal dish for the emperor's court. Over time, the dish became popular among the common people and was eventually adopted as a traditional Pakistani dish.
With steaming, the chicken is never underdone, since it's nearly cooked through before it ever hits the pan. And the frying time is reduced to minutes—just long enough to transform the cornstarch crust into a golden-brown shell. “It's great,” Ginsberg says. “You're not sure where the skin ends and the coating begins.”
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Lahori Chargha pictures
Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
