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Kadhai Chicken Chargha – Spicy Fried Chicken cooked with ginger & chillies


My first memory of eating this dish was in Old Delhi at the age of seven visiting my mum’s Punjabi friend at her family home located on a busy bustling street of the city. The smells wafting from the kitchen of the fried chicken, freshly made tandoori roti, chutneys along with halwa to finish the meal were enough to stay with me forever. I still remember the taste, textures and spicing of the Chicken Chargha I ate and it’s something that we have been cooking ever since at my home in India.

Traditionally a north Indian dish; kadhai chargha is made with marinated pieces of chicken which are fried in whole spices to form a thick gravy coating all the succulent chicken pieces. Served best with roti/ naan and a mint raita. The addition of ginger & chillies to finish the dish lends a delicious heat and also a refreshing texture & colour. I recently cooked this dish for the team at Sky TV and needless to say it was polished off with empty plates all round.


  • 700gms chicken on the bone, skinless cut into medium pieces
  • 6-8 cloves of garlic
  • 2 tbsp greek yoghurt
  • 1 tsp kashmiri chilli powder
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • ¼ tsp garam masala

Salt to taste

For frying

  • 2 tbsp vegetable oil
  • 2-3 dried kashmiri red chillies
  • ½ tsp cumin seeds
  • 1 1/2” piece coarsely grated ginger
  • 1 red chilli thinly sliced

Coriander for garnish

Add a tablespoon of the yoghurt with the garlic in a blender and blend to a smooth paste. Tip the past in a bowl adding the rest of the ingredients. Marinate the chicken in the spiced yoghurt marinade for 2-3 hours or preferably overnight.

In a wok or a deep frying pan heat the vegetable oil. Add the cumin seeds and dried chillies. Let them sizzle and flavour the oil for 10 seconds. Tip in the marinated chicken pieces and fry on a medium heat for 5-7minutes stirring continuously. Turn the heat low and cook for a further 20minutes with a lid on to help create steam in the wok. Once the chicken is cooked all the way through & tender add the coarse ginger, sliced chillies and coriander. Mix well and serve warm with mint raita.


For the mint raita;


  • 200gms natural yoghurt
  • ½ tsp cumin seeds
  • ½ tsp black pepper
  • 40gms mint leaves
  • 10gms coriander leaves
  • 1 garlic clove

Salt to taste

Add the cumin seeds & black pepper to a pestle & mortar & grind to a fine powder. Now add 2 tbsp of the yoghurt along with all the ingredients in a blender and blend to a smooth paste. Tip in a serving bowl and mix in the rest of the yoghurt. Refrigerate & serve chilled with piping hot chicken.

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  1. Posted November 8, 2012 at 10:28 pm | Permalink

    This looks delicious and wonderfully straightforward – which is always a bonus ;0) I will try itnout very soon. Best Torie

  2. Darren
    Posted March 10, 2014 at 6:09 pm | Permalink

    Hi came to one of your classes really enjoyed it just cook this dish and was amazing 9509

  3. Posted January 20, 2015 at 8:34 am | Permalink

    Lovely dish… mouth-watering and looks very tempting.

  4. Errol Almeida
    Posted February 13, 2015 at 1:48 pm | Permalink

    Excellent recipe very tasty and the mint raita is a great combination

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