Kadhai Chicken Chargha Recipe
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.
- 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.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Adjust the amount of red chillies according to your preferred spice level.
- Kashmiri chilli powder gives a vibrant red color without overpowering heat.
- Using bone-in chicken pieces adds depth and richness to the dish.
- Serve with naan or steamed rice to complete the meal.
Keywords: Kadhai Chicken Chargha, Indian chicken recipe, spicy chicken curry, yogurt marinated chicken, mint raita
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