Kadhai Chicken Chargha Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
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