Kadhai Chicken Chargha with Mint Raita and Naan Recipe
Kadhai Chicken Chargha is a flavorful and aromatic Indian-inspired chicken dish featuring marinated bone-in chicken pieces cooked with fragrant spices in a wok, served alongside a refreshing mint raita and warm naans. The chicken is marinated in a spiced yogurt mixture, then pan-fried and simmered to tender perfection with cumin seeds, dried red chillies, fresh ginger, and garnished with coriander.
- 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
- 1 tsp Kashmiri chilli powder
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp garam masala
- Pinch of salt
- 700g skinless chicken on the bone, 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
Mint Raita
- ½ tsp cumin seeds
- ½ tsp black peppercorns
- 200g natural yogurt
- 40g mint leaves
- 10g coriander leaves
- 1 garlic clove
To Serve
- Naans
Instructions
- Prepare Marinade: Add the garlic and 1 tbsp of Greek yogurt to a blender and blitz to a smooth paste. Transfer this paste to a bowl and mix in Kashmiri chilli powder, ground coriander, ground turmeric, garam masala, and a pinch of salt. Add the remaining 1 tbsp yogurt and the chicken pieces, ensuring all the chicken is well coated. Cover and marinate in the fridge for 2-3 hours or preferably overnight for deeper flavor.
- Cook the Chicken: Heat vegetable oil in a wok or deep frying pan over medium heat. Add cumin seeds and dried Kashmiri red chillies; let them sizzle and impart flavor for about 10 seconds. Add the marinated chicken pieces and fry for 5-7 minutes, stirring continuously to brown evenly. Reduce the heat to low, cover with a lid to trap steam, and cook for an additional 20 minutes, allowing the chicken to become tender and fully cooked through.
- Prepare the Mint Raita: Using a pestle and mortar, grind cumin seeds and black peppercorns into a fine powder. Add 2 tbsp of natural yogurt, mint leaves, coriander leaves, and garlic clove into a blender along with the ground spice powder. Blitz until smooth. Transfer into a serving bowl, then fold in the remaining yogurt. Chill the raita until ready to serve.
- Finish the Chicken: Once the chicken is cooked and tender, stir in the coarsely grated ginger and sliced red chillies. Sprinkle fresh coriander leaves over the top for garnish. Mix gently to combine the flavors.
- Serve: Serve the Kadhai Chicken Chargha hot with the chilled mint raita and warm naans for a complete meal.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness but is optional if short on time.
- The dried Kashmiri chillies add a mild heat and vibrant color; adjust quantity according to spice preference.
- Using bone-in chicken adds flavor and moisture, but skinless helps reduce fat content.
- You can substitute Greek yogurt with natural yogurt if needed.
- Be mindful of cooking time to ensure the chicken is tender but not overcooked.
- Mint raita can be customized with a bit of lemon juice or chopped cucumber for added freshness.
Keywords: Kadhai Chicken Chargha, Indian Chicken Recipe, Spicy Chicken, Chicken with Raita, Indian Main Course, Marinated Chicken, Yogurt Chicken
