Lahori Chargha

Ingredients

• 1.2 kg whole chicken, cut into 4 large pieces (2 leg quarters, 2 breast halves on the bone), skin removed
• 150 g thick plain yogurt
• 2 tbsp ginger-garlic paste
• 3 tbsp fresh lemon juice
• 1 tbsp white vinegar
• 1 tbsp crushed red chilli flakes
• 2 tsp red chilli powder
• 1 tbsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tsp garam masala
• 2 tsp fine salt, or to taste
• 2 tbsp gram flour (besan)
• 1 tbsp cornflour
• 1 tbsp raw papaya paste or meat tenderiser (optional)
• 500 ml water, for steaming, plus hot water for topping up
• 1 l vegetable or canola oil, for deep frying
• 1 tsp chaat masala, for sprinkling
• 1 lemon, cut into wedges, to serve
• 1 medium red onion, thinly sliced, to serve
• 3 green chillies, left whole or sliced, to serve
• 15 g fresh mint leaves, to serve

Instructions

1. Cut deep slashes, about 1 cm deep, across the thickest parts of each chicken piece so the marinade can get in. Rinse briefly and pat completely dry with kitchen paper.
2. In a large bowl, whisk the yogurt, ginger-garlic paste, lemon juice, vinegar, chilli flakes, chilli powder, coriander, cumin, turmeric, garam masala, salt, gram flour, cornflour and papaya paste (if using) into a thick, smooth paste.
3. Add the chicken and rub the paste well into the slashes. Cover and refrigerate for at least 4 hours, or overnight for the best flavour. This marinating time is not included in the prep time above.
4. Set a rack or upturned steel bowl in a large pot and pour in the 500 ml water so it sits just below the rack. Bring the water to a steady simmer over medium heat.
5. Place the marinated chicken, with its marinade, on a heatproof plate that fits on the rack, arranging the legs in the centre and the breasts around them. Cover the pot tightly and steam over medium-low heat for 45 minutes, topping up with hot water if it runs low. The chicken is ready when the thickest part reaches 74°C and the juices run clear. If not, steam for another 5 to 10 minutes.
6. Carefully lift the plate out and leave the chicken to rest for 10 minutes so it cools slightly and firms up. Gently scrape off any thick clumps of marinade but leave a light coating. Pat the surface dry with kitchen paper, because wet chicken will spit in hot oil.
7. Heat the oil in a karahi or deep heavy pan to 170°C. The oil should be at least 6 cm deep and no more than half the height of the pan. A small drop of marinade should sizzle steadily without burning.
8. Lower two pieces into the oil, legs first, using tongs and standing back from the splatter. Fry for 8 minutes, turning once, until deep reddish-brown and crisp. Drain on a rack or kitchen paper, let the oil return to temperature, then fry the remaining two pieces the same way.
9. Rest the fried chicken for 3 minutes, then sprinkle with chaat masala. Serve hot with lemon wedges, sliced onion, green chillies and mint.

Tips

• Steaming first cooks the chicken through gently, so frying only needs to crisp and colour the outside. Do not skip the drying step before frying.
• For a stronger red colour, add 1 tsp Kashmiri chilli powder to the marinade instead of extra hot chilli.
• If your pot is small, steam the pieces in two batches and keep the first batch covered. Do not stack them tightly or they will cook unevenly.
• Keep a lid nearby when frying. If the oil spits heavily, cover briefly and let the surface moisture settle before continuing.