Chicken Steam Roast

Slightly different from Lahori Chargha, in Chargha recipe you fry the chicken after roasting whereas in this recipe the chicken is deep fried first and then marinated for several hours and roasted on low heat. I love this chicken and highly recommend it ……

Ayesha's Kitchen

Ayesha’s Kitchen


  • 12 chicken pieces
  • 1 cup vinegar
  • Some salt
  • 1 tbspn red chilli powder
  • ½ tspn black pepper
  • ½ tspn white pepper
  • Few drops of kewra essence
  • ½ tspn carom seeds (ajwain)
  • 1 tspn garam masala
  • 1 tspn cumin powder
  • 1 tspn coriander powder
  • ½ tspn nutmeg powder
  • 2 lemons
  • Some oil for frying
  • 1 tbspn chaat masala


-Apply some salt on the chicken pieces and deep fry in hot oil until it is golden. Take out on a paper towel.

-Now mix everything with the vinegar and make a smooth marinade. Squeeze in 2 lemons and apply this mixture on fried chicken. Keep aside for 6 hours.

-In another pan (non-stick preferably) heat 2 tspns oil and put the chicken in it along with all the remaining marinade. Cook covered on low heat until the moisture evaporates and chicken is roasted.

-Take off the lid and mix.

-Serve hot with coriander chutney.

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