Lahori Charga
This fried, spicy Lahori chicken dish is marinated in a spicy mixture along with lime juice. While serving it, the delectable meat is garnished with dry mango pickle and spring onions.
Lahori Charga Recipe by Chef Ajay Chopra

- Indian


- 2

Cooking Time

-20 Min


- Medium

Preparation Time

- 20-22 Min


  • For Lahori Charga: 1 cup curd
  • 1 tsp ginger garlic paste
  • 1 tsp black papper powder
  • salt
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp garam masala powder
  • 1 lemon
  • 1 whole chicken
  • oil for frying
  • 1 raw mango


  1. 1

    Procedure to make Lahori Charga: In a bowl add curd, ginger - garlic paste, black pepper powder, salt, red chilli powder, turmeric powder, coriander powder, all ground spice.
  2. 2

    Add lemon juice and mix it well.
  3. 3

    Add whole chicken to marinate in the masala and leave for half an hour.
  4. 4

    In a heated pan add water and cover the pan with the lid.
  5. 5

    In another heated pan add oil.
  6. 6

    In a piece of cloth add raw slices of the mango, salt, red chilli powder, turmeric powder, tie the knot from all the sides and wet the cloth.
  7. 7

    In the steamer add the marinated chicken and cover the steamer with the lid.
  8. 8

    Deep fry the chicken in the heated oil until it turns golden brown.
  9. 9

    Garnish it with Potli Acchar and Lahori Charga is ready to serve.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During his stint in the UK, he was voted one of the eight best Indian chefs of London. Not only has he helped change the perception of Indian cuisine in the proverbial West, he has earned a huge fanbase for his contemporary take of traditional Indian dishes. Chopra has also been a judge on MasterChef India, and has anchored some of LF’s most successful shows.

Other Shows by host:
Northern Flavours | Northern Flavours - Season 3 |
Recipes by chef:

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