Lahori Roasted Chicken with Yogurt Spice Marinade

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Lahori Chargha is a showstopping whole roasted chicken from Punjab, Pakistan, prized for its deeply spiced yogurt marinade and burnished golden skin. The slow oven roast gives the exterior a crispy crust while keeping the meat tender, juicy, and fragrant with ginger, garlic, and warming whole spices. Serve it with naan, mint chutney, and sliced onions for an authentic Lahori feast.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 38 gFat
• 11 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 55 gProtein
• 980 mgSodium
• 720 mgPotassium
• 160 mgCalcium
• 4.2 mgIron
• 9 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the spice marinade

• 3 tablespoons ginger-garlic paste
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon garam masala
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon freshly ground black pepper
• 1 1/2 teaspoons fine sea salt

For the yogurt base and chicken

• 1 cup plain full-fat yogurt, whisked
• 3 tablespoons fresh lemon juice
• 2 tablespoons white vinegar
• 2 tablespoons neutral oil, plus more for brushing
• 1/4 teaspoon yellow food coloring (optional, for color)
• 1 whole chicken (about 1.5 kg / 3.3 lb), skin-on, cleaned and pat-dried
• 1 large onion, quartered (for cavity)
• 1 lemon, halved (for cavity)

For serving

• Fresh cilantro leaves
• Mint chutney
• Sliced red onions with sumac
• Warm naan or tandoori roti

Directions

1. In a large bowl, whisk together the yogurt, ginger-garlic paste, ground coriander, cumin, garam masala, Kashmiri chili, turmeric, black pepper, salt, lemon juice, vinegar, oil, and yellow food coloring until smooth and evenly colored.
2. Pat the chicken completely dry with paper towels, then make 1 cm deep slits all over the breast, thighs, drumsticks, and back so the marinade can penetrate deeply.
3. Rub the marinade thoroughly over and under the skin, working it into every slit and the cavity. Cover and refrigerate for at least 6 hours, ideally overnight, turning once halfway through.
4. Remove the chicken from the fridge 45 minutes before cooking to bring it to room temperature. Tie the legs together with kitchen twine, tuck the wing tips behind, and stuff the cavity with the quartered onion and lemon halves.
5. Preheat the oven to 200°C (400°F). Place the chicken breast-side up on a wire rack set over a rimmed baking sheet and brush generously with oil. Roast for 60 to 70 minutes, basting with pan drippings every 15 minutes, until the skin is deep golden and crisp.
6. Check doneness with an instant-read thermometer inserted into the thickest part of the thigh without touching bone; it should read 82°C (180°F). If the skin browns too quickly, tent loosely with foil.
7. Let the chicken rest uncovered for 10 minutes so the juices redistribute, then transfer to a platter, scatter cilantro over the top, and serve with mint chutney, sumac onions, and warm naan.

Cook’s Notes

• For the most authentic flavor, marinate the chicken overnight; the yogurt tenderizes the meat and the spices deepen dramatically.
• A wire rack over a baking sheet is essential for air circulation and crisping the skin all around; avoid roasting directly in a pan.
• If you do not have Kashmiri chili powder, substitute with 1 teaspoon sweet paprika plus 1/4 teaspoon cayenne for color without overwhelming heat.
• Traditional Lahori chargha is sometimes par-boiled before roasting; if you prefer extra juicy meat, simmer the marinated chicken in water for 15 minutes, then roast for 35 to 40 minutes to crisp the skin.
• Save the pan drippings to drizzle over rice or to make a quick gravy by deglazing with chicken stock and a splash of lemon juice.

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