Spicy Masala Chicken Charga Recipe (Soft, Juicy & Restaurant Style)


 

Spicy Masala Chicken Charga Recipe (Soft, Juicy & Restaurant Style)

If you want a tender, juicy and fully masaledaar chicken charga at home, this recipe is perfect for you. It gives you the same flavor and softness you get in restaurants. The secret lies in a perfect marinade, steam cooking, and finishing it in butter.

⭐ Why You’ll Love This Chicken Charga

  • Soft and juicy like restaurant style

  • Deep flavor because of 6-hour marination

  • Uses kachri powder for natural tenderness

  • Pan-fried in butter for perfect color and taste

  • You can adjust spices according to your taste

  • Perfect for dawat, weekends, and family dinners

Ingredients (For 1.5 kg Charga)

For Cleaning

  • Water (to fill your wok)

  • 1 cup vinegar

For Marinade

  • 300 ml yogurt

  • 3 tbsp mayonnaise

  • 3 tbsp tomato ketchup

  • 1½ tbsp ginger garlic paste

  • 1 tbsp red chili flakes (kutti lal mirch)

  • 1 tsp cumin powder

  • 2 tbsp roasted & crushed coriander seeds (adha-kutta dhaniya)

  • ½ tsp white pepper powder

  • 1 tsp tikka masala

  • 2 tbsp red chili powder

  • Salt to taste

  • ½ tbsp green chili paste

  • ½ tsp turmeric

  • ⅓ tsp kachri powder (natural meat tenderizer)

Note:
If your chicken is larger than 1.5 kg, simply increase the masala quantities according to the weight.

How to Make Spicy Masala Chicken Charga

Step 1: Clean the Chicken

  1. Fill a wok with water and add 1 cup vinegar.

  2. Dip the 1.5 kg charga in it for 1 hour to remove blood and smell.

  3. Wash thoroughly and pat dry.

  4. Make deep cuts on the chicken for better masala absorption.

Step 2: Prepare Marinade

  1. In a bowl, mix yogurt, mayonnaise, ketchup, ginger-garlic paste, red chili flakes, cumin powder, crushed coriander, white pepper, tikka masala, red chili powder, salt, green chili paste, turmeric and kachri powder.

  2. Coat the chicken completely with this masala.

  3. Marinate for 6 hours.

Tip: You can increase or decrease spices based on your heat preference.

Step 3: Steam the Charga

  1. Wrap the marinated chicken in aluminium foil.

  2. Steam cook for 1 hour on medium flame.

  3. This makes the chicken soft and reduces final cooking time.

Step 4: Pan Cook for Flavor

  1. Heat a cast iron pan.

  2. Add ¼ cup oil and 3 tbsp unsalted butter.

  3. Add the remaining marinade and cook till oil separates.

  4. Place the steamed charga in the masala.

  5. Cook for 30 minutes, flipping after 15 minutes, until golden and fully coated.

🍗 Your juicy, spicy, masala-loaded Chicken Charga is ready!

Serving Suggestions

Serve with any of these for a complete meal:

  • Mint raita

  • Fresh salad

  • Garlic naan

  • Paratha (very tasty with masala!)

  • Whole spice rice (like mandi rice)

  • Lemon wedges

Tips for Best Results

  • Kachri powder makes the chicken extremely soft — don’t skip it.

  • Steaming helps the chicken cook evenly without burning.

  • Cast iron pan gives the best color and flavor.

  • Marinate overnight for stronger flavor.

  • Adjust spices freely — this recipe is flexible.


Location: Karachi, Pakistan

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