Description
Kadhai Chicken Chargha is a flavorful Indian-inspired dish featuring marinated chicken pieces cooked with aromatic spices in a wok, paired with a refreshing mint and yogurt raita. Perfectly spiced and tender, this recipe brings a delightful balance of heat and cooling elements, making it a fantastic meal served with soft naans.
Ingredients
Scale
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
Cooking Ingredients
- 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 (to grind with cumin seeds)
Instructions
- Prepare the 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 the Kashmiri chilli powder, ground coriander, ground turmeric, garam masala, and a pinch of salt. Then stir in the remaining 1 tbsp yogurt and add the chicken pieces, coating them thoroughly. Cover and refrigerate to marinate for 2-3 hours or preferably overnight to enhance flavor.
- Cook the chicken: Heat the vegetable oil in a wok or a deep frying pan over medium heat. Add the cumin seeds and dried Kashmiri red chillies and let them sizzle for about 10 seconds to infuse the oil. 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 the steam, and cook gently for a further 20 minutes until the chicken is tender and cooked through.
- Make the mint raita: In a pestle and mortar, grind the cumin seeds and black pepper to a fine powder. Add 2 tbsp of natural yogurt, mint leaves, coriander leaves, and garlic clove to a blender and blitz to a smooth paste. Transfer to a serving bowl and stir in the remaining yogurt. Chill the raita until ready to serve.
- Finish and serve: Once the chicken is cooked, stir in the coarsely grated ginger and thinly sliced red chilli. Sprinkle fresh coriander over the dish. Mix well and serve warm alongside the mint raita and naans for a comforting and flavorful meal.
Notes
- For best flavor, marinate the chicken overnight.
- Adjust the amount of Kashmiri chilli powder to suit your spice preference.
- Keep the lid on while cooking to maintain moisture and tenderness.
- The raita can be prepared ahead and refrigerated until use.
- Use skinless chicken pieces to keep the dish lighter and healthier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Keywords: Kadhai chicken, Indian chicken recipe, chicken chargha, spicy chicken, mint raita, Indian main course
