Description
Kadhai Chicken Chargha is a flavorful Pakistani-style spiced chicken dish cooked with aromatic spices and yogurt marinade, served with a refreshing mint raita and soft naans. The chicken is pan-fried and simmered until tender, infused with a blend of Kashmiri chili, coriander, turmeric, and garam masala, resulting in a vibrant and spicy meal perfect for any occasion.
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
- 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
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 and 1 tbsp of Greek yogurt to a blender and blend until smooth. Transfer 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 of yogurt and the chicken pieces, coating them thoroughly. Cover and refrigerate for 2-3 hours or preferably overnight to marinate.
- Heat the spices: In a wok or deep frying pan, heat vegetable oil over medium heat. Add cumin seeds and dried Kashmiri red chillies and allow them to sizzle for about 10 seconds, infusing the oil with their aroma.
- Cook the chicken: Add the marinated chicken pieces to the pan and fry them for 5-7 minutes, stirring constantly to brown evenly. Reduce the heat to low, cover the pan with a lid, and cook for an additional 20 minutes. This slow cooking allows the chicken to become tender and juicy, while the lid helps trap steam to intensify flavors.
- Make the mint raita: In a pestle and mortar, grind cumin seeds and black pepper to a fine powder. Add 2 tbsp of natural yogurt along with mint leaves, coriander leaves, and garlic clove into a blender and blend until smooth. Transfer this paste to a bowl and fold in the remaining yogurt. Refrigerate until ready to serve.
- Final touches and serving: Once the chicken is cooked through and tender, add the coarsely grated ginger and thinly sliced red chilli to the pan. Sprinkle fresh coriander over the top and mix well. Serve the warm Kadhai Chicken Chargha with the chilled mint raita alongside soft naans for a complete meal.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Adjust the amount of Kashmiri chilli powder and fresh chillies according to your spice preference.
- Using skinless chicken on the bone locks in more flavor and moisture during cooking.
- Serve immediately to enjoy the fresh and vibrant flavors.
- Mint raita can be prepared in advance and chilled for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Pakistani
Keywords: Kadhai Chicken Chargha, Pakistani chicken recipe, spicy chicken curry, chicken with yogurt marinade, mint raita
