& Lahori Chargha with Sheer Khurma

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COOK TIME: 40 mins


  • Water 2 cups
  • Ginger garlic paste 1 tbsp
  • Green chili paste 1 tbsp
  • Lemon juice 2 tbsp
  • Oil 2 tbsp
  • Egg 1
  • Oil (for deep frying) as required
  • Vermicelli 1 cup
  • Milk 2 L
  • Almonds 1/4 cup
  • Pistachios 1/4 cup
  • Dry dates 1/4 cup
  • Raisins 1/4 cup
  • Ghee 2 tbsp
  • Sugar 1 cup
  • Cardamom powder 1/2 tsp


  1. In a bowl add water, ginger garlic paste, vinegar and mix well. Take whole chicken and place cuts on it. Dip the chicken in the bowl and let it soak for 15-20 minutes.
  2. Now in another bowl add yogurt, salt, red chili powder, turmeric powder, red chili flake, garam masala powder, coriander powder, cumin powder, red food color, ginger garlic paste, green chili paste, lemon juice, oil, egg and mix well.
  3. Now take the soaked chicken and spread the marination evenly. Let it marinate for 6-8 hours or overnight.
  4. Now take the marinated chicken, wrap it in foil paper and steam it for 30 minutes.
  5. After steaming, deep fry your steamed chicken on medium low flame until golden in color and fully cooked. Your Lahori Chargha is ready.
  6. On a pan heat oil and add almonds, pistachio, dry dates and cook for 1-2 minutes. Now add vermicelli and cook again for 1-2 minutes. Take off flame and set aside.
  7. Now in a pot heat milk and bring it to boil. Add sugar, cardamom powder and mix well. Now add vermicelli mixture and stir and cook on low medium flame for 25-30 minutes or until you reach the desired consistency.
  8. Your sheer khurma is ready.

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The divine scriptures are God’s beacons to the world. Surely God offered His trust to the heavens and the earth, and the hills, but they shrank from bearing it and were afraid of it. And man undertook it.
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