Dinner

Kadhai Chicken Chargha with Mint Raita and Naan Recipe

ByJack Voss February 5, 2026February 5, 2026

Introduction

Kadhai Chicken Chargha is a flavorful and aromatic chicken dish originating from South Asia. This recipe combines tender marinated chicken with a blend of spices, cooked to perfection and served with fresh mint raita and warm naan. It’s a delicious choice for a hearty meal that will impress your family and friends.

A white oval plate filled with multiple pieces of chicken coated in a thick, yellowish-orange sauce with visible herbs and spices, giving a textured and slightly oily look, arranged close together and covered partially by sauce pooling at the edges; next to it, a clear glass bowl with a coarse, light green sauce and a spoon inside, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
Naans, 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

Step 1: Add the garlic and 1 tbsp of the Greek yogurt to a blender and blitz to a smooth paste. Transfer this paste into a bowl and mix in the kashmiri chilli powder, ground coriander, ground turmeric, garam masala, and a pinch of salt.
Step 2: Add the remaining 1 tbsp of yogurt and the chicken pieces to the bowl. Mix well until the chicken is fully coated in the marinade. Cover and refrigerate for 2-3 hours or preferably overnight for best flavor.
Step 3: Heat the vegetable oil in a wok or deep frying pan over medium heat. Add the cumin seeds and dried kashmiri red chillies, allowing them to sizzle for about 10 seconds to infuse the oil with flavor.
Step 4: Add the marinated chicken pieces and fry for 5-7 minutes, stirring continuously to brown all sides evenly.
Step 5: Reduce the heat to low, cover the pan with a lid, and cook the chicken for an additional 20 minutes. This will help steam the chicken and ensure it becomes tender and fully cooked.
Step 6: While the chicken cooks, prepare the mint raita. Grind the cumin seeds and ½ tsp black pepper in a pestle and mortar until fine. Then add 2 tbsp of natural yogurt, mint leaves, coriander leaves, and garlic clove to a blender. Blitz until smooth.
Step 7: Transfer the blended mixture into a serving bowl, stir in the remaining natural yogurt, and chill until ready to serve.
Step 8: When the chicken is tender and cooked through, add the coarsely grated ginger and sliced red chillies. Sprinkle with fresh coriander and mix well.
Step 9: Serve the Kadhai Chicken Chargha warm, accompanied by the chilled mint raita and warm naan bread.

Tips & Variations

Marinate the chicken overnight to deepen the flavors and make the meat more tender.
Use bone-in chicken for more flavor, but you can substitute with boneless if preferred; just adjust cooking time accordingly.
For extra heat, add more fresh red chillies or a pinch of cayenne pepper to the marinade.
Try serving with basmati rice instead of naan for a different meal option.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water if needed to keep the chicken moist. The mint raita should be kept chilled and consumed within 24 hours for best freshness.

How to Serve

A large white oval plate holds many pieces of cooked chicken covered in a thick, orange-brown sauce with specks of herbs, showing a rough, slightly chunky texture. The chicken pieces vary in size and shape, some with a smooth surface, others with more uneven marinade coating. Next to the plate, there is a clear glass bowl filled with a creamy greenish-white sauce that looks smooth and slightly frothy, with some green herbs mixed in. A silver spoon rests inside the bowl, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used. However, bone-in chicken adds more depth of flavor and tends to stay juicier. If using boneless, reduce the cooking time slightly to prevent drying out.