Introduction

Kadhai Chicken Chargha is a flavorful, aromatic dish that brings the vibrant spices of traditional South Asian cooking to your table. Tender chicken pieces marinated in yogurt and spices are cooked with fragrant cumin and dried chillies, creating a rich and spicy meal. Served with fresh mint raita and naan, it’s perfect for a cozy dinner.

A white oval plate filled with a single layer of cooked chicken pieces covered in a thick orange-yellow sauce with green herbs spread throughout. The chicken pieces vary in size and shape, showing a mix of drumsticks and chunks with a textured, spicy coating. To the top right, a white bowl contains a creamy, pale green sauce with a slightly grainy texture and green flecks, and a silver spoon resting inside. All items are placed on a white marbled textured 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 of coarsely grated ginger

1 red chilli, thinly sliced

Coriander, to garnish

Naans, to serve

½ tsp cumin seeds (for raita)

200g natural yogurt

40g mint leaves

10g coriander leaves

1 garlic clove

Instructions

Step 1: Add the garlic and 1 tablespoon of Greek yogurt to a blender and blitz until smooth. Transfer this paste to a bowl and mix in Kashmiri chilli powder, ground coriander, ground turmeric, garam masala, and a pinch of salt.

Step 2: Add the remaining 1 tablespoon of yogurt and the chicken pieces to the bowl. Mix thoroughly to coat the chicken evenly with the marinade. Cover and refrigerate for 2-3 hours, preferably overnight.

Step 3: Heat the vegetable oil in a wok or deep frying pan over medium heat. Add ½ teaspoon cumin seeds and the dried Kashmiri red chillies, letting them sizzle for about 10 seconds to infuse the oil.

Step 4: Add the marinated chicken to the wok and fry for 5-7 minutes, stirring continuously to brown the pieces evenly.

Step 5: Reduce the heat to low, cover the wok with a lid, and cook the chicken for an additional 20 minutes to let it tenderize and absorb the flavors through steam.

Step 6: Meanwhile, prepare the mint raita. In a pestle and mortar, grind ½ teaspoon cumin seeds and ½ teaspoon black pepper to a fine powder. In a blender, combine 2 tablespoons of natural yogurt, the cumin and pepper powder, mint leaves, coriander leaves, and 1 garlic clove. Blend into a smooth paste, then transfer to a bowl and mix in the remaining yogurt. Chill until serving.

Step 7: When the chicken is cooked and tender, add the coarsely grated ginger and sliced red chilli to the wok. Toss everything together and garnish with fresh coriander leaves.

Step 8: Serve the Kadhai Chicken Chargha hot alongside the chilled mint raita and warm naans.

Tips & Variations

Marinate the chicken overnight if possible to intensify the flavors.

Use Greek yogurt for a creamier marinade, or substitute with natural yogurt if preferred.

Adjust the amount of Kashmiri chilli powder based on your heat tolerance.

Add a squeeze of fresh lemon juice before serving for a bright finish.

For a smokier flavor, char the chicken pieces lightly over an open flame after cooking.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used, but bone-in pieces tend to stay juicier and add more flavor during cooking.

What can I substitute if I don’t have Kashmiri chilli powder?

You can use mild paprika combined with a pinch of cayenne pepper to mimic the color and flavor of Kashmiri chilli powder, but adjust the heat to your preference.