Chargha

Chargha

A marinated whole chicken ready to be cooked as Chargha

Chargha is a popular Pakistani dish originating from the city of Lahore. It is a whole chicken that is marinated with a blend of spices and then deep-fried or baked until crispy. Chargha is known for its rich flavor and is often served at special occasions and gatherings.

Preparation

The preparation of Chargha involves several steps to ensure the chicken is flavorful and tender. The process begins with selecting a whole chicken, which is then cleaned and scored to allow the marinade to penetrate deeply.

Marinade

The marinade for Chargha typically includes a mixture of yogurt, ginger, garlic, lemon juice, and a variety of spices such as cumin, coriander, turmeric, red chili powder, and garam masala. The chicken is coated thoroughly with this mixture and left to marinate for several hours, often overnight, to enhance the flavor.

Cooking

After marination, the chicken can be cooked in different ways:

• Deep-frying: The traditional method involves deep-frying the marinated chicken until it is golden brown and crispy on the outside.
• Baking: Alternatively, the chicken can be baked in an oven, which is a healthier option that still yields a crispy exterior.

Serving

Chargha is typically served hot, garnished with lemon wedges and fresh coriander leaves. It is often accompanied by naan, roti, or rice, and is enjoyed with chutney or raita on the side.

Cultural Significance

Chargha holds a special place in Pakistani culture, especially in the region of Punjab. It is a dish that is often prepared for festive occasions, weddings, and family gatherings. The dish's popularity has spread beyond Lahore, making it a beloved choice across Pakistan and among Pakistani communities worldwide.

Related Pages

• Pakistani cuisine
• Lahore
• Deep frying
• Marination