Ingredients

For the chicken

• 1 Al Maaedah whole chicken (about 3–4 lbs / 1.5–1.8 kg), skinless if preferred
• 2 tbsp lemon juice
• 2 tbsp vinegar
• 2 tsp salt

For the marinade

• 1 cup plain yogurt
• 3 tbsp ginger-garlic paste
• 2 tbsp lemon juice
• 2 tbsp mustard oil (or vegetable oil)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp Kashmiri red chili powder (or paprika for mild heat)
• 1 tsp cayenne or red chili flakes (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp black pepper
• 1 tsp ground cinnamon
• 1 tsp chaat masala (for tangy finish)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint, chopped

Instructions

1. Prep the chicken

1. Clean and pat dry the chicken.
2. Score deep cuts into the chicken legs, thighs, and breast so marinade penetrates.
3. Rub with lemon juice, vinegar, and salt. Let sit 15 minutes.

2. Marinate

1. In a bowl, whisk together yogurt, ginger-garlic paste, lemon juice, oil, and all spices/herbs.
2. Rub marinade generously all over and inside the chicken, making sure it gets into the slits.
3. Cover and refrigerate at least 6 hours, preferably overnight.

3. Cook the chicken

Option A – Grill/BBQ (authentic style)

1. Preheat grill to medium-high. Oil grates.
2. Place chicken over indirect heat, cover, and cook 40–50 minutes, turning occasionally.
3. Finish over direct heat for charred edges and smoky flavor.

Option B – Oven

1. Preheat oven to 400°F (200°C).
2. Place chicken on a wire rack over a tray.
3. Roast 45–55 minutes until juices run clear and internal temp reaches 165°F (74°C).
4. Broil for 2–3 minutes at the end for charred edges.

Option C – Charcoal Smoked (traditional Pakistani touch)

• After cooking, heat a small piece of charcoal until red hot.
• Place it in a small metal bowl inside the tray with chicken, drizzle with a drop of oil, and cover tightly for 5 minutes to infuse smoky flavor.

4. Serve

• Sprinkle with extra chaat masala and fresh lemon juice.
• Garnish with onion rings, lemon wedges, mint chutney, and naan or paratha.

👉 This is similar to Lahori Chargha, but cooked BBQ style for smoky depth.