Kadhai Chicken Chargha Recipe

Introduction

Kadhai Chicken Chargha is a flavorful Indian dish featuring tender, marinated chicken simmered with aromatic spices. Paired with a refreshing mint raita and warm naan, it’s a delicious meal perfect for any occasion.

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
• Naan breads, to serve
• ½ tsp cumin seeds (for raita)
• 200g natural yogurt (for raita)
• 40g mint leaves (for raita)
• 10g coriander leaves (for raita)
• 1 garlic clove (for raita)

Instructions

1. Step 1: Add the garlic and 1 tablespoon of the Greek yogurt to a blender and blend until smooth. Transfer the paste to a bowl and mix in the Kashmiri chilli powder, ground coriander, turmeric, garam masala, and a pinch of salt. Add the remaining 1 tablespoon of yogurt and the chicken pieces, stirring well to coat thoroughly. Marinate the chicken in the fridge for 2-3 hours or preferably overnight.
2. Step 2: Heat the vegetable oil in a wok or deep frying pan over medium heat. Add the cumin seeds and dried Kashmiri chillies, letting them sizzle for about 10 seconds to infuse the oil.
3. Step 3: Add the marinated chicken to the pan and fry for 5-7 minutes, stirring continuously to brown evenly.
4. Step 4: Reduce the heat to low, cover the pan with a lid, and cook the chicken gently for 20 minutes. This helps create steam and ensures the chicken becomes tender and fully cooked.
5. Step 5: While the chicken cooks, prepare the mint raita. Grind the cumin seeds and ½ teaspoon black pepper in a pestle and mortar to a fine powder. Combine 2 tablespoons of natural yogurt, ground spices, mint leaves, coriander leaves, and garlic clove in a blender. Blend until smooth, then mix in the remaining yogurt. Chill until ready to serve.
6. Step 6: Once the chicken is cooked through, stir in the coarsely grated ginger and sliced red chilli. Sprinkle with fresh coriander leaves and mix well.
7. Step 7: Serve the Kadhai Chicken Chargha warm alongside the mint raita and naan breads.

Tips & Variations

• For extra heat, add more red chillies or a pinch of cayenne powder to the marinade.
• Marinating the chicken overnight enhances the depth of flavor and tenderness.
• Use bone-in chicken pieces for juicier results and richer taste.
• Swap Greek yogurt for regular natural yogurt if preferred.
• Serve with steamed rice instead of naan for a different accompaniment.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in a microwave until warmed through. Keep the mint raita chilled and consume within 1-2 days for the best freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken pieces can be used, but bone-in chicken generally provides more flavor and juiciness.

How long should I marinate the chicken?

Marinate the chicken for at least 2-3 hours, but overnight marination is ideal for the best taste and tenderness.

Kadhai Chicken Chargha Recipe

Print Recipe

★★★★★

5 from 107 reviews

Kadhai Chicken Chargha is a flavorful and aromatic chicken dish marinated in a blend of Indian spices and yogurt, then cooked to tender perfection in a wok. Served with a refreshing mint raita and warm naans, this dish offers a delicious balance of spicy, tangy, and fresh flavors, ideal for a satisfying meal.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 45 minutes (including marination)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Marinade

• 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

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
• Fresh coriander, to garnish
• Naans, to serve

Mint Raita

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

Instructions

1. Prepare the Marinade: Add the garlic cloves and 1 tablespoon of Greek yogurt to a blender and blitz to a smooth paste. Transfer this paste into a bowl, then mix in the Kashmiri chilli powder, ground coriander, ground turmeric, garam masala, and a pinch of salt. Stir in the remaining 1 tablespoon of yogurt, then add the chicken pieces, coating them thoroughly with the marinade. Cover and refrigerate for 2-3 hours or preferably overnight to allow flavors to develop.
2. Cook the Chicken: Heat vegetable oil in a wok or deep frying pan over medium heat. Add cumin seeds and dried Kashmiri red chillies, letting them sizzle for about 10 seconds to infuse the oil. Add the marinated chicken pieces and fry them for 5-7 minutes, stirring continuously to brown evenly. Reduce heat to low, cover with a lid to trap steam, and cook for an additional 20 minutes until the chicken is cooked through and tender.
3. Prepare the Mint Raita: Using a pestle and mortar, grind the cumin seeds and black pepper into a fine powder. In a blender, combine 2 tablespoons of natural yogurt, mint leaves, coriander leaves, garlic clove, and the ground cumin and pepper. Blitz until smooth, then transfer the mixture to a serving bowl. Mix in the remaining natural yogurt, stir well, and chill until ready to serve.
4. Finish and Serve: Once the chicken is fully cooked, add the coarsely grated ginger and thinly sliced red chilli to the wok. Sprinkle fresh coriander over the dish and mix well to combine all flavors. Serve the Kadhai Chicken Chargha warm, accompanied by the chilled mint raita and warm naans.

Notes

• Marinating the chicken overnight enhances the flavor and tenderness.
• Adjust the amount of Kashmiri chilli powder and fresh red chilli according to your desired spice level.
• If you don’t have a pestle and mortar, use pre-ground cumin and black pepper for the raita.
• Serve with naan or steamed rice to complete the meal.
• Ensure the chicken is cooked thoroughly by checking that juices run clear and meat is tender.

Keywords: Kadhai chicken chargha, Indian chicken recipe, spicy chicken curry, Indian frying recipe, chicken with yogurt marinade, mint raita, Indian main dish