Kadhai Chicken Chargha Spicy Chicken curry with turmeric, ginger & chillies

(from xombi’s recipe box)

Source: Maunika Gowardhan

Serves 4 people

Categories: Indian


  • 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
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala
  • Salt to taste
  • For frying the chicken;
  • 2 tbsp vegetable oil
  • 2-3 dried kashmiri red chillies
  • 1/2 tsp cumin seeds
  • 1 1/2” piece coarsely grated ginger
  • 1 red chilli thinly sliced
  • Coriander for garnish
  • For the mint raita;
  • 200gms natural yoghurt
  • 1/2 tsp cumin seeds
  • 1/2 tsp black pepper
  • 40gms mint leaves
  • 10gms coriander leaves
  • 1 garlic clove
  • salt to taste


  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.

  4. For the mint raita;

  5. 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.

Email to a friend | Print this recipe | Back