Chargha

Chargha is a popular South Asian dish that originated from the Punjab region. It is a type of roast chicken, where the whole chicken is marinated in spices, then deep-fried or cooked in a tandoor. Chargha is particularly popular in the cities of Lahore and Karachi, where it is a staple of local cuisine.

History

The exact origins of Chargha are unclear, but it is believed to have been developed in the Punjab region, which spans both Pakistan and India. The dish is a traditional part of Punjabi cuisine, and has been enjoyed by locals for centuries.

Preparation

Chargha is prepared by marinating a whole chicken in a mixture of spices, which typically includes turmeric, cumin, coriander, chili powder, and garam masala. The chicken is then left to marinate for several hours, or overnight, to allow the flavors to fully penetrate the meat.

Once the chicken has been marinated, it is either deep-fried or cooked in a tandoor, a traditional clay oven. The high heat of the tandoor or deep-fryer cooks the chicken quickly, resulting in a crispy exterior and juicy interior.

Serving

Chargha is typically served with naan or rice, and is often accompanied by a side of raita, a yogurt-based sauce, or a green chutney made from coriander and mint. It is a popular dish at celebrations and festivals, and is also a common choice for a family meal.

See also

• Tandoori chicken
• Pakistani cuisine
• Indian cuisine

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