Lahori Fried Chicken
A whole fried chicken marinated in yogurt and spices, then pan-fried to crispy perfection. Juicy, flavorful, and easy to make.
1 day 1h4Servings
Nutrition
763kcal
71gProtein
10gCarbs
49gFat
Ingredients
CHICKEN
Whole Chicken
1.5 kg
MARINADE
Yogurt
1 cup
Ginger Garlic Paste
2 tbsp
Cumin Powder
1½ tsp
Coriander Powder
1½ tsp
Red Chili Powder
1½ tsp
Turmeric Powder
½ tsp
Black Pepper
½ tsp
Salt
To taste
1 tsp
Lemon Juice
2 tbsp
Food Coloring
2 pinches
Egg
1 whole
FOR FRYING
Cooking Oil
2 cups
FOR GARNISH
Lettuce
For serving
1 piece
Tomato
For serving
2 slices
Onion
For serving
1 slice
Green Chili
For serving
1 piece
Instructions
1Marinating the Chicken
1 day
1 dayPrepare the Chicken
Clean the whole chicken thoroughly. Make deep cuts on the chicken, especially on the breast and thigh areas, to allow the marinade to penetrate.
Mix the Marinade
In a large bowl, combine yogurt, ginger-garlic paste, cumin powder, coriander powder, red chili powder, turmeric powder, black pepper, salt, lemon juice, food coloring, and the egg. Whisk well until everything is combined.
Marinate the Chicken
Place the prepared chicken in the bowl with the marinade. Rub the marinade all over the chicken, ensuring it gets into the cuts. Cover the bowl and refrigerate for at least 24 hours for best results.
2Cooking the Chicken
50m
50mHeat the Oil
Heat about 2 cups of cooking oil in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking.
First Side Cooking
Carefully place the marinated chicken into the hot oil, breast-side down. Cook for 8-10 minutes until the bottom side starts to brown.
Flip and Cook Second Side
Gently flip the chicken using spatulas. Cook the other side for another 8-10 minutes. Reduce the heat to low and continue cooking, turning occasionally, for about 30-40 minutes, or until the chicken is fully cooked through and golden brown on all sides.
Drain and Rest
Once cooked, carefully remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil. Let it rest for a few minutes before serving.
3Serving
5m
5mGarnish and Serve
Arrange the fried chicken on a platter lined with lettuce leaves. Garnish with tomato slices, onion rings, and green chilies. Serve hot with your favorite chutney or sauce.
Tips
Marinating the chicken for at least 24 hours is crucial for tender and flavorful results.
Ensure the oil is hot before adding the chicken to prevent it from absorbing too much oil and becoming soggy.
Cook on low heat after the initial browning to ensure the chicken is cooked through without burning the exterior.
Handle the chicken carefully when flipping and removing from the oil to prevent it from breaking apart.