Kadhai Chicken Chargha

Spicy Chicken curry with turmeric, ginger & chillies

Kadhai Chicken Chargha (3)

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.


  1. 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.

  2. 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 5-7 minutes stirring continuously.

  3. Turn the heat low and cook for a further 20 minutes 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.

    Kadhai Chicken Chargha (2)

  4. For the mint raita;

    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.

  • http://www.chilliandmint.com Chilli and Mint

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

  • Darren

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

  • http://www.awesomecuisine.com/ Praveen Kumar

    Lovely dish… mouth-watering and looks very tempting.

  • Errol Almeida

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

  • Cerena Tan

    Love the spice yoghurt marinade for this recipe… left the chicken pieces to soak in the flavours overnight in the fridge and then cooked this dish for lunch this afternoon. We ate this with the lovely mint raita and Thosai (Dosa) instead of roti/naan. Leftovers saved for dinner tonight – yum!

    • Maunika Gowardhan

      Sounds fantastic Cerena! What a feast:)

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    Chicken Curry a rich in aromatic dish that is loved by my whole family. In different parts of india chicken curry is made in different style such as Andhra chicken curry is made different little bit spicy and kerala chicken curry is different, south Indian chicken curry recipe and the Mangalorean chicken curry. Whenever I go out with my friends I always prefer to order the chicken curry recipe. when ever I search on internet chicken curry images my mouth starts watering .you will also learn how to make chicken gravy.
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