Indian BBQ Lahori Chargha Chicken
Steamed + grilled
- Time
- 70 min
- Serves
- 4
- Calories
- 470 kcal
- Protein
- 52 g
About this recipe
Chargha is usually associated with deep-frying after steaming, but this version keeps the drama and skips the oil bath. The chicken is steamed or covered-baked first so the meat cooks through gently, then it goes over fierce heat for smoky edges. You get the whole-bird presentation, the lemony masala and the deep red colour without deep-frying.
The deep cuts matter more here than with boneless tikka. A whole chicken has thick and thin areas, and the marinade needs a path into the breast and legs. Cooking covered before grilling also keeps the meat juicy, so the final barbecue step can focus on char rather than doneness.
Serve carved on a large platter with rice, roti, onion, chutney and extra lemon. It is a high-protein centrepiece for a family table and a useful alternative when you want Indian BBQ that feels festive but still fits the site's no-deep-fry approach.
Ingredients
Quantities for 4 servings.
Method
- 1Make deep cuts in the chicken legs and breast so the masala reaches the bone.
- 2Mix yogurt, ginger-garlic, lemon, chilli powder, cumin, coriander, garam masala, amchur, pepper and salt.
- 3Rub the marinade all over the chicken and inside the cuts; rest for 45 minutes or refrigerate overnight.
- 4Steam or bake covered at 190C for 30 minutes until the chicken is mostly cooked and tender.
- 5Move to a hot grill, barbecue or grill pan, brush with oil or butter, and char 5-7 minutes per side.
- 6Rest 10 minutes, carve, and serve with lemon, onion, chutney and rice or roti.
