Kadhai Chicken Chargha Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://zarameals.com/kadhai-chicken-chargha-recipe/
