Kadhai chicken chargha
Serves 4 - 6
Easy
Prep:
Cook:
plus 3-12 hrs marinating
Enjoy this easy kadhai chicken chargha recipe, featuring tender marinated chicken cooked with warming spices and served with a refreshing mint raita
Skip to ingredients
Units:
- 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 boneskinless, 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 chillithinly sliced
- corianderto garnish
- naansto serve
For the mint raita
- ½ tsp cumin seeds
- 200g natural yogurt
- 40g mint leaves
- 10g coriander leaves
- 1 garlic clove
Nutrition: per serving
- kcal207
- fat9glow
- saturates3g
- carbs6g
- sugars4glow
- fibre2g
- protein24g
- salt0.41glow
Method
step 1
Add the garlic and 1 tbsp of the yogurt to a blender and blitz to a smooth paste. Tip the paste into a bowl with the chilli powder, ground coriander, ground turmeric, garam masala and a pinch of salt and mix. Add the remaining 1 tbsp yogurt and the chicken and mix until the chicken is coated. Set aside the chicken to marinate in the fridge for 2-3 hours or preferably overnight.
step 2
In a wok or a deep frying pan heat the vegetable oil on a medium heat. Add the cumin seeds and dried chillies and let them sizzle and flavour the oil for 10 seconds. Tip in the marinated chicken pieces and fry for 5-7 mins, stirring continuously. Turn the heat down to low and cook for a further 20 mins with a lid on to help create steam in the wok.
step 3
Meanwhile, make the raita. Add the cumin seeds and 1/2 tsp black pepper to a pestle and mortar and grind to a fine powder. Now add 2 tbsp of the yogurt along with the other ingredients in a blender and blitz to a smooth paste. Tip into a serving bowl and mix in the rest of the yogurt. Chill until ready to serve.
step 4
Once the chicken is cooked all the way through and tender, add the coarse ginger and sliced chillies and sprinkle over the coriander. Mix well and serve warm with the mint raita and naan.
