Lahori Chicken Chargha is basically a chicken steam cooked until it is tender, and then fried so that it crisp. Lahori Chicken Chargha comes from the Pashto language and means chicken.

Ingredients:

• 1 whole chicken, about 800g
• 2tbsp full fat yogurt
• 1.5 tsp red chili
• 1 tsp salt (or to taste)
• 1 tsp cumin powder or seeds
• 1 tsp garam masala
• 0.5 tsp turmeric
• 2 tsp coriander powder
• 1tbsp ghee
• 3tbsp vinegar
• 2tbsp gram flour
• 1 egg
• 7 cloves of garlic, minced
• A small chunk of ginger, minced
• Oil, as needed for frying
• Chat masala, optional

Method:

• Remove the skin from the chicken and wash well. Pat dry. Draw stashes over the chicken’s thick parts.
• Whisk together ingredients from yogurt to chaat masala powder in a bowl.
• Put the chicken in and coat well. Cover with cling film and marinate for as long as possible, preferably overnight.
• Steam the chicken in a steamer for 15 minutes before deep frying it, which is the traditional way.
• Serve hot with a generous sprinkling of chaat masala.