The Inner Spice Emblem
The Inner Spice
PakistaniRoastingIntermediate

Lahori Chargha Spiced Steamed & Roasted Chicken

Whole skinless chicken deeply scored and steeped in ginger, garlic, Kashmiri degi mirch, and thick yogurt, gently steamed to lock in moisture, then roasted in screaming heat to a deep crimson crust.

Dominant Botanicals:Kashmiri Degi MirchRoasted Cumin SeedsChaat MasalaGaram Masala
Prep Time30 min
Cook Time45 min
Total Time75 min
Lahori Chargha Spiced Steamed & Roasted Chicken

Mise en Place

Scaled for your table

Servings:2
1 portionDinner Party (16)
700 g Whole chicken (skinless)(Deeply scored on breast and thighs)
75 g Hung thick curd or Greek yogurt
22.5 g Fresh ginger-garlic paste
7.5 g Degi mirch (Kashmiri chili powder)
4 g Freshly roasted & crushed cumin seeds
20 ml Fresh lemon juice
15 g Chaat masala & melted ghee

Estimated Nutrition (Per Portion)

Calories540
Protein56g
Carbs8g
Fat28g
Execution Sequence

Chronological Method

1

Deep Scoring & First Marinade

20 min

Cut 1.5cm deep incisions into chicken flesh. Rub with lemon juice, salt, and half the ginger-garlic paste. Rest 20 minutes.

Chef's Science Note: Acidic lemon brine relaxes surface proteins, opening channels for the spice paste.
2

Spiced Yogurt Blanket & Steaming

25 min100°C

Mix hung yogurt, degi mirch, crushed cumin, and garam masala. Massage into all cuts. Place chicken in steamer basket and steam covered for 25 minutes until 80% cooked.

Chef's Science Note: Steaming first renders the flesh supremely tender while setting the spice mantle permanently.
3

Blistering Roast & Chaat Finish

15 min230°C

Transfer steamed bird to 230°C preheated oven. Baste with melted ghee and roast 15 minutes until charred and blistered. Dust heavily with tangy chaat masala.

Chef's Science Note: Finishing chaat masala at the table adds crystalline bursts of black salt and tart amchur.

Chef's Guidance

"The combination of gentle steam followed by ferocious dry roasting guarantees succulent meat without rubbery skin."

Tariq Khan
Tariq KhanSpice Alchemist & High-Heat Specialist

Sommelier & Table Pairings

  • Garlic Butter Naan
  • Mint Coriander Chutney
  • Pickled Red Onions