Kadhai Chicken Chargha with Mint Raita

Name: Kadhai Chicken Chargha with Mint Raita
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 700 g chicken on the bone skinless, cut into medium pieces; 7 clove garlic; 1 1/2 inch piece coarsely grated ginger; 1 Red chili, thinly sliced; 40 g mint leaves; 10 g coriander leaves; 2 tbsp coriander to garnish; 2 tbsp Greek yogurt; 200 g natural yogurt; 2 tbsp vegetable oil; 1 tsp Kashmiri chilli powder; 3 dried kashmiri red chillies; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1/4 tsp garam masala; 1 tsp cumin seeds; 1/2 tsp black pepper; 1 pinch salt; naans to serve

This kadhai chicken chargha is bold, smoky, and deeply spiced, with tender bone-in chicken cooked in a fragrant chilli-garlic masala. A cool mint and coriander raita balances the heat, making it a satisfying Indian-style dinner to serve with warm naan.

Servings6 Portions

Prep Time25 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

chicken on the bone skinless, cut into medium pieces
700 g
garlic
7 clove
inch piece coarsely grated ginger
0.5
Red chili, thinly sliced
1
mint leaves
40 g
coriander leaves
10 g
coriander to garnish
2 tbsp
Greek yogurt
2 tbsp
natural yogurt
200 g
vegetable oil
2 tbsp
Kashmiri chilli powder
1 tsp
dried kashmiri red chillies
3
ground coriander
1 tsp
ground turmeric
0.5 tsp
garam masala
0.3 tsp
cumin seeds
1 tsp
black pepper
0.5 tsp
salt
1 pinch
naans to serve

Step-by-Step Instructions

Make the marinade by blending the garlic with 1 tbsp of the Greek yogurt until smooth. Transfer to a bowl and stir in the Kashmiri chilli powder, ground coriander, turmeric, garam masala, and a pinch of salt. Mix in the remaining 1 tbsp yogurt, then add the chicken and coat well. Cover and marinate in the refrigerator for 2 to 3 hours, or overnight for deeper flavor.

Heat the vegetable oil in a wok or deep frying pan over medium heat. Add the cumin seeds and dried Kashmiri chillies and let them sizzle for about 10 seconds to perfume the oil. Add the marinated chicken and cook for 5 to 7 minutes, stirring often, until the outside loses its raw color.

Lower the heat, cover the pan, and cook the chicken for about 20 minutes, stirring occasionally, until the meat is tender and cooked through. If the pan looks dry, add a small splash of water to prevent the spices from catching.

While the chicken cooks, make the raita. Grind the cumin seeds and black pepper to a fine powder with a mortar and pestle. Blend 2 tbsp of the yogurt with the mint leaves and coriander leaves until smooth, then stir this mixture into the remaining yogurt along with the ground spices. Chill until ready to serve.