Lahori Chargha

Per serving

Calories

400

Protein

52 g

Carbs

2 g

Fat

20 g

Fibre

3 g

Vitamins and minerals, % of a day’s needs

• Iron45%
• Vitamin D3%
• B1288%
• Zinc69%
• Magnesium42%
• Omega-334%
• Folate15%
• Calcium15%
• Potassium34%
• Vitamin C70%
• Vitamin A19%
• Riboflavin74%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 1 bird (1kg) Whole chicken
• 150 g Yoghurt
• 30 g Ginger
• 8 Garlic cloves
• 3 whole Red chillies
• 1 tbsp Coriander seeds
• 1 tbsp Cumin seeds
• 2 whole Lemon

Method

1. 1

   Mince the ginger and garlic, then blend with the yoghurt and red chillies. Toast the coriander and cumin seeds in a dry pan over medium heat for about 1 minute until fragrant, grind to a powder, and stir into the marinade with salt and pepper.

2. 2

   Pat the chicken dry inside and out, then make deep slits in the breast and thighs so the marinade can penetrate.

3. 3

   Rub the marinade all over the chicken, inside and out, and squeeze over the juice of one lemon. Cover and leave to marinate for at least 2 hours (or overnight). Start this well ahead of cooking.

4. 4

   Transfer the marinated chicken to a heavy-bottomed pot or slow cooker and tuck the remaining lemon halves into the cavity.

5. 5

   Cover the pot tightly and cook over very low heat for 50-60 minutes, until the chicken is extremely tender and the meat pulls easily from the bones. Alternatively, use a slow cooker on low for 4 hours.

6. 6

   Transfer the chicken to a serving plate and pour the cooking juices over the top. Serve with fresh salad, rice, or naan.