This recipe is from the Southeast Asian plains of the five rivers called Punjab. Chargha stands for stream-roasted whole chicken and it is an authentic speciality of the old Lahore city. We tried this recipe on our Thanksgiving turkey for the first time. It turned out amazing.
1878 per serving
- 16 pounds Turkey, Skinless and thoroughly washed
- 1 tablespoons Garlic Paste
- 1 tablespoons Ginger Paste
- 8 tablespoons Lemon Juice
- 1 Packet of Shan - Lahori Chargha Mix
- 4 small onions, sliced in 4 pieces each
- 6 small tomatoes, sliced or whole
- 4 tablespoons Butter
Defrost the Turkey and remove its skin carefully. Remove the extra fat and clean it up nicely. Be extra careful with wings. Skin is hard to remove from the wings. Wash it thoroughly and place it in a baking tray.
Make three symmetrical cuts on each of the breasts. These should be big enough to let the spices get marinated deep inside the meat and small enough to avoid the turkey to fall apart once it is steamed.
Mix garlic, ginger, lemon juice and Shan Lahori Charga Mix in 4 tablespoons or half a stick of melted butter. Shan Lahori Charga Mix can be found at any indian or Pakistani grocery store. Apply it evenly. Leave it aside to marinate overnight or for 3-4 hours.
Prep for steaming
Tie up the legs and set the turkey evenly on the tray. Pack it around with sliced onions, tomatoes and any other sliced vegetables. Be artistic with the setting. Take two large pieces of tin foil and wrap it over the turkey leaving plenty of room for steam to go around. Try to create a dome. It should not be 100% air tight but keep it nice and tidy to keep the steam and flavor inside.
Set the oven on 325 degree and let it bake for 4:30 hours for a 16 pond turkey. The timing should be appropriate for the size of the bird.
Slowly take out the tray. Be careful as the tray has fluids in it. Bring the foiled turkey to the dining table. Wow your hungry guests as you remove the foil and unveil the turkey chargha. Aroma of spices will fill the room.