Here’s a flavorful and authentic Chicken Chargha (Whole Chicken Steam Roast) recipe—a popular Pakistani dish that’s spicy, aromatic, and perfect for special occasions.
Chicken Chargha (Whole Chicken Steam Roast)
Ingredients:
For the chicken:
- 1 whole chicken (about 2 to 3 lbs), skin removed, cleaned
- 2–3 tablespoons lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- Salt to taste
For the marinade:
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper
- 1 teaspoon garam masala
- 1 tablespoon vinegar
- 1 tablespoon oil
- Optional: red/orange food color (for traditional color)
Instructions:
- Prepare the chicken:
- Make deep cuts/slits into the chicken to help absorb the marinade.
- Rub the chicken with lemon juice, salt, ginger, and garlic paste. Let it sit for 15–20 minutes.
- Marinate:
- In a bowl, mix all marinade ingredients until smooth.
- Rub the marinade thoroughly over and inside the chicken.
- Cover and let it marinate for at least 4 hours (overnight in the fridge is best).
- Steam cooking:
- Place the marinated chicken in a steamer or a pot with a rack/trivet. Add a little water to the bottom (make sure the chicken doesn’t touch the water).
- Cover tightly and steam on low to medium heat for about 45–60 minutes, flipping once halfway through.
- The chicken should be fully cooked and tender.
- Optional: Roast or pan-fry for crispy skin:
- After steaming, you can bake at 400°F (200°C) for 10–15 minutes or pan-sear in a little oil to get a nice crisp on the outside.
- Serve hot with naan, paratha, salad, and raita or chutney.
Would you like a pressure cooker or oven-only version?