Lahori Chargha | Pakistani Whole Chicken, Steamed Then Fried

Pat the chicken dry and make deep, parallel cuts down to the bone at the thighs, breast, and wing joints; the marinade penetrates through these cuts. Mix the yogurt, lemon juice, ginger-garlic paste, all the spices, and salt in a bowl. Rub the mixture all over the chicken, pressing it into the cuts with your fingers. Cover and refrigerate.

Add water to a depth of about three finger-widths to a deep pot large enough to hold the chicken and bring it to a boil. Set a raised steamer basket or an inverted heatproof bowl inside; the chicken must not touch the water and should be exposed only to steam.

Place the marinated chicken breast-side up in the basket, cover, and steam for 40 minutes; add hot water if the level drops. At the end, insert a thermometer into the thickest part of the meat without touching the bone: the chicken is cooked when the thigh reaches 74°C / 165°F. If it has not, continue cooking in 10-minute intervals, checking the temperature each time.

Remove the chicken from the basket and set it on a wire rack. Pat every side dry with paper towels, including inside the cuts; no moisture should remain on the surface. Dry skin tightens and crisps quickly in hot oil, while wet skin first releases water and stays soft.

Heat the oil in a deep pot over medium-high heat; it is ready when a drop of water evaporates immediately but the oil is not smoking. Using tongs, fry one side of the chicken for 5 minutes, then the other side for 5 minutes, and for the remaining time, move it around so the back and breast fry in the oil. Remove it when the skin is dark reddish-brown and crisp. Before carving, confirm that the internal temperature is still above 74°C / 165°F. Serve with lemon wedges and raw onion rings.