Kadhai Chicken Chargha Recipe

Introduction

Kadhai Chicken Chargha is a flavorful and aromatic dish featuring tender chicken pieces marinated in a spicy yogurt blend, then cooked with fragrant spices. This recipe pairs wonderfully with cooling mint raita and soft naan bread, making it a perfect meal for family dinners or special occasions.

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, 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

1. Step 1: Add the garlic and 1 tablespoon of the yogurt to a blender and blitz to a smooth paste. Transfer the paste to a bowl and 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 and the chicken pieces until well coated. Cover and marinate 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 ½ teaspoon cumin seeds and dried Kashmiri chillies. Let them sizzle for about 10 seconds to infuse the oil with flavor.
3. Step 3: Add the marinated chicken pieces to the pan and fry for 5-7 minutes, stirring continuously to brown all sides evenly.
4. Step 4: Reduce the heat to low, cover the pan with a lid, and cook for 20 minutes more. This will allow the chicken to cook through and become tender while steaming in the wok.
5. Step 5: While the chicken cooks, prepare the mint raita. Grind ½ teaspoon cumin seeds and ½ teaspoon black pepper in a pestle and mortar to a fine powder. Add 2 tablespoons of natural yogurt, mint leaves, coriander leaves, and 1 garlic clove to a blender and blitz until smooth. Transfer to a serving bowl and mix in the remaining yogurt. Chill until ready to serve.
6. Step 6: Once the chicken is cooked through, add the coarsely grated ginger and sliced red chillies. Sprinkle over fresh coriander and mix well.
7. Step 7: Serve the Kadhai Chicken Chargha warm, garnished with coriander alongside the chilled mint raita and naan bread.

Tips & Variations

• For extra heat, add more dried chillies or fresh green chillies to the marinade or cooking oil.
• Use bone-in chicken pieces for juicier, more flavorful results.
• Marinating the chicken overnight enhances the depth of flavor.
• Swap Greek yogurt with plain yogurt if unavailable, but Greek yogurt gives a richer texture.
• Serve with basmati rice instead of naan for a different meal option.

Storage

Store leftover Kadhai Chicken Chargha in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until warmed through. The mint raita should be kept chilled and consumed within 1 day for the freshest flavor.

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 bone-in pieces tend to retain more moisture and flavor during cooking.

Is it necessary to prepare the mint raita?

While the mint raita is not mandatory, it provides a refreshing contrast to the spicy chicken and balances the flavors well.

Kadhai Chicken Chargha Recipe

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4.5 from 91 reviews

Kadhai Chicken Chargha is a flavorful, aromatic Indian dish featuring marinated chicken pieces cooked in a blend of spices, yogurt, and ginger, served with refreshing mint raita and warm naan. The chicken is first marinated in a spiced yogurt mixture, then cooked on the stovetop by frying and simmering in a wok, allowing the flavors to infuse and tenderize the meat. This dish combines smoky, spicy, and fresh elements, making it a delightful meal for spice lovers.

• Author: zara
• 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

Ingredients

Scale 1x2x3x

For the Chicken 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

For Cooking the Chicken

• 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

For the Mint Raita

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

To Serve

• Naans

Instructions

1. Prepare the Marinade: Add the garlic cloves and 1 tbsp of Greek yogurt into a blender and blitz until smooth. Transfer this paste to a bowl, then add Kashmiri chilli powder, ground coriander, ground turmeric, garam masala, and a pinch of salt. Mix well to combine.
2. Marinate the Chicken: To the spice mixture, add the remaining 1 tbsp of yogurt and the chicken pieces. Stir well to coat all pieces evenly. Cover and refrigerate for 2-3 hours or preferably overnight to allow the flavors to permeate the chicken.
3. Heat the Oil and Temper Spices: In a wok or deep frying pan, heat vegetable oil over medium heat. Add cumin seeds and dried Kashmiri red chillies. Let them sizzle for about 10 seconds to infuse the oil with their flavors.
4. Cook the Chicken: Add the marinated chicken pieces to the wok. Fry for 5-7 minutes, stirring continuously to brown all sides evenly. Then reduce the heat to low, cover the wok with a lid, and cook for an additional 20 minutes. This steaming method helps tenderize the chicken and blend the spices deeply.
5. Prepare the Mint Raita: Using a pestle and mortar, grind cumin seeds and black pepper to a fine powder. In a blender, combine this spice powder, 2 tbsp yogurt, mint leaves, coriander leaves, and garlic clove. Blitz to a smooth paste. Transfer to a bowl, add the remaining yogurt, and mix well. Chill the raita until ready to serve.
6. Finish the Chicken: Once the chicken is fully cooked and tender, add the coarsely grated ginger and thinly sliced red chilli. Stir well to distribute the fresh heat and zing. Sprinkle freshly chopped coriander over the top as a garnish.
7. Serve: Serve the hot Kadhai chicken chargha with mint raita and warm naan bread for a balanced and flavorful meal.

Notes

• Marinating the chicken overnight intensifies the flavors and improves tenderness.
• Use Kashmiri chilli powder for its vibrant color and mild heat.
• Adjust the quantity of fresh red chilli slices according to your spice tolerance.
• The raita can be prepared ahead and refrigerated to enhance its refreshing taste.
• Bone-in chicken pieces offer more flavor and juiciness compared to boneless.
• Ensure the wok is covered during simmering to keep the chicken moist and allow it to steam properly.

Keywords: Kadhai chicken, chargha recipe, Indian chicken curry, spiced chicken, yogurt marinated chicken, mint raita, Indian main dish