Name: Kadhai Chicken Chargha Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: Indian
Ingredients: 6-8 garlic cloves; 2 tbsp Greek yogurt (divided); 1 tsp Kashmiri chilli powder; 1 tsp ground coriander; ½ tsp ground turmeric; ¼ tsp garam masala; Pinch of salt; 700g bone-in, skinless chicken, cut into medium pieces; 2 tbsp vegetable oil; ½ tsp cumin seeds; 2-3 dried Kashmiri red chillies; 1½ inch piece coarsely grated ginger; 1 red chilli, thinly sliced; Coriander leaves, to garnish; ½ tsp cumin seeds; ½ tsp black pepper; 200g natural yogurt; 40g mint leaves; 10g coriander leaves; 1 garlic clove; Naans

Introduction

Kadhai Chicken Chargha is a flavorful Pakistani dish featuring tender, marinated chicken cooked with aromatic spices. Served with refreshing mint raita and soft naans, this dish brings a delightful balance of heat and coolness to your table.

Kadhai Chicken Chargha Recipe - Recipe Image

Ingredients

6-8 garlic cloves
2 tbsp Greek yogurt
1 tsp Kashmiri chilli powder
1 tsp ground coriander
½ tsp ground turmeric
¼ tsp garam masala
700g chicken on the bone, skinless, cut into medium pieces
2 tbsp vegetable oil
½ tsp cumin seeds
2-3 dried Kashmiri red chillies
1½ inch piece coarsely grated ginger
1 red chilli, thinly sliced
Coriander, to garnish
Naans, to serve
½ tsp cumin seeds (for raita)
200g natural yogurt (for raita)
40g mint leaves
10g coriander leaves
1 garlic clove (for raita)

Instructions

Step 1: Add the garlic cloves and 1 tablespoon of Greek yogurt to a blender and blend until smooth. Transfer the paste to a bowl and mix in the Kashmiri chilli powder, ground coriander, ground turmeric, garam masala, and a pinch of salt.
Step 2: Add the remaining 1 tablespoon of yogurt and the chicken pieces to the spice mixture. Coat the chicken thoroughly and marinate in the fridge for 2-3 hours, or preferably overnight for best flavor.
Step 3: Heat the vegetable oil in a wok or deep frying pan over medium heat. Add the cumin seeds and dried Kashmiri red chillies, letting them sizzle for about 10 seconds to release their aroma.
Step 4: Add the marinated chicken to the pan and fry for 5-7 minutes, stirring continuously to brown the pieces evenly.
Step 5: Reduce the heat to low, cover with a lid, and cook the chicken for another 20 minutes, allowing it to steam and become tender.
Step 6: While the chicken is cooking, prepare the mint raita. Grind the cumin seeds and ½ teaspoon black pepper to a fine powder using a pestle and mortar.
Step 7: In a blender, combine 2 tablespoons of natural yogurt, ground cumin and pepper, mint leaves, coriander leaves, and 1 garlic clove. Blend until smooth.
Step 8: Transfer the blended mixture to a serving bowl and fold in the remaining yogurt. Chill the raita until ready to serve.
Step 9: Once the chicken is cooked through and tender, stir in the coarsely grated ginger and sliced red chilli. Sprinkle with fresh coriander.
Step 10: Serve the Kadhai Chicken Chargha warm, accompanied by the mint raita and soft naans for a complete meal.

Tips & Variations

For extra depth, marinate the chicken overnight to let the spices fully penetrate.
Use Greek yogurt instead of natural yogurt for a thicker, creamier marinade and raita.
If you prefer less heat, reduce or omit the dried Kashmiri chillies and fresh red chilli slices.
Garam masala can be adjusted to taste; adding a little more can enhance the warmth of the dish.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through. The raita is best served fresh but can be refrigerated for up to 24 hours; stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used, but cooking time may be shorter. Keep an eye on the chicken to avoid overcooking and drying it out.

What can I substitute if I don’t have Kashmiri chilli powder?

You can substitute Kashmiri chilli powder with mild paprika for color and milder heat, or a mix of regular chilli powder and paprika to approximate the flavor.

Kadhai Chicken Chargha Recipe

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4.8 from 75 reviews

Kadhai Chicken Chargha is a flavorful, aromatic Indian chicken dish featuring marinated bone-in chicken pieces cooked with traditional spices in a wok, served with refreshing mint raita and naan bread. The chicken is marinated with yogurt and a blend of spices, then fried and simmered to tender perfection, making it a delicious and hearty meal perfect for any occasion.

Author: Bella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes (including marination)
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Indian
Diet: Halal

Ingredients

Scale

Marinade

6–8 garlic cloves
2 tbsp Greek yogurt (divided)
1 tsp Kashmiri chilli powder
1 tsp ground coriander
½ tsp ground turmeric
¼ tsp garam masala
Pinch of salt
700g bone-in, skinless chicken, cut into medium pieces

Cooking

2 tbsp vegetable oil
½ tsp cumin seeds
2–3 dried Kashmiri red chillies
1½ inch piece coarsely grated ginger
1 red chilli, thinly sliced
Coriander leaves, to garnish

Mint Raita

½ tsp cumin seeds
½ tsp black pepper
200g natural yogurt
40g mint leaves
10g coriander leaves
1 garlic clove

To Serve

Naans

Instructions

Prepare the Marinade: Add the garlic cloves and 1 tablespoon of Greek yogurt to a blender and blitz until smooth. Transfer the paste to a bowl and mix in the Kashmiri chilli powder, ground coriander, ground turmeric, garam masala, and a pinch of salt. Add the remaining 1 tablespoon of yogurt and the chicken pieces, tossing well to coat all pieces evenly. Cover and refrigerate to marinate for 2-3 hours or preferably overnight for maximum flavor infusion.
Cook the Chicken: Heat vegetable oil in a wok or deep frying pan over medium heat. Add the cumin seeds and dried Kashmiri chillies, allowing them to sizzle and infuse the oil for about 10 seconds. Add the marinated chicken pieces and fry for 5 to 7 minutes, stirring constantly to prevent sticking. Reduce the heat to low, cover the wok with a lid to trap steam, and cook the chicken gently for another 20 minutes until fully cooked and tender.
Prepare the Mint Raita: While the chicken cooks, toast the cumin seeds and black pepper in a pestle and mortar until fragrant and grind to a fine powder. Add 2 tablespoons of natural yogurt, mint leaves, coriander leaves, and a garlic clove to a blender and blitz until smooth. Transfer to a serving bowl and fold in the remaining yogurt. Chill until ready to serve.
Finish and Serve: Once the chicken is tender and cooked through, stir in the coarsely grated ginger and thinly sliced red chillies, then sprinkle fresh coriander leaves on top. Mix gently to combine all flavors. Serve the hot Kadhai Chicken Chargha alongside the chilled mint raita and warm naan bread.