Kadhai Chicken Chargha Recipe
Introduction
Kadhai Chicken Chargha is a flavorful dish combining tender chicken with a rich, spiced tomato gravy. This recipe brings together aromatic spices, fresh ginger, and garlic to create a comforting meal perfect for any occasion.
Ingredients
- 1 whole chicken, cut into pieces
- 3 tomatoes, pureed
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 teaspoons cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Step 1: Heat oil in a kadhai or deep pan over medium heat and add cumin seeds. Let them sizzle for a few seconds.
- Step 2: Add ginger and garlic paste, sauté until fragrant and golden brown.
- Step 3: Stir in the pureed tomatoes along with coriander powder, red chili powder, turmeric powder, and salt. Cook the gravy until oil separates from the masala.
- Step 4: Add chicken pieces to the spiced tomato gravy, mix well to coat the pieces evenly.
- Step 5: Cover and cook on low heat for about 30-40 minutes, stirring occasionally until the chicken is tender and fully cooked.
- Step 6: Garnish with fresh coriander leaves and serve hot with naan or rice.
Tips & Variations
- Marinate the chicken with yogurt and spices for an hour before cooking to enhance tenderness and flavor.
- Adjust the red chili powder to your preferred spice level for a milder or hotter dish.
- Add a splash of lemon juice before serving to brighten the flavors.
Storage
Store leftover Kadhai Chicken Chargha in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until warmed through, adding a little water if the gravy has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used. Reduce the cooking time to about 20-25 minutes since boneless pieces cook faster.
What can I serve with Kadhai Chicken Chargha?
This dish pairs well with naan, roti, or steamed basmati rice for a satisfying meal.
PrintKadhai Chicken Chargha Recipe
Kadhai Chicken Chargha is a flavorful, spiced chicken dish cooked in a rich tomato gravy infused with aromatic spices, ginger, and garlic. This traditional recipe combines tender chicken pieces with a robust blend of spices for a hearty meal perfect for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Pakistani
Ingredients
Chicken
- 1 whole chicken, cut into pieces (about 3–4 lbs)
Tomato Gravy
- 4 medium tomatoes, chopped
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin seeds
- 2–3 green chilies, sliced
- 1/4 cup cooking oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Prepare the Chicken: Clean and wash the chicken pieces thoroughly. Set aside while you prepare the tomato gravy.
- Make the Tomato Gravy: Heat oil in a kadhai or large skillet over medium heat. Add cumin seeds and let them splutter. Add ginger and garlic paste and sauté until fragrant and golden.
- Add Tomatoes and Spices: Add chopped tomatoes, red chili powder, turmeric, coriander powder, and salt. Cook the mixture until the tomatoes are soft and oil starts separating from the gravy.
- Cook the Chicken: Add the chicken pieces to the spiced tomato gravy. Mix well to coat the chicken with the spices. Cover and cook on medium-low heat for 25-30 minutes, stirring occasionally to prevent sticking, until the chicken is fully cooked and tender.
- Final Touches: Add sliced green chilies and simmer for another 5 minutes. Garnish with fresh coriander leaves before serving.
Notes
- You can marinate the chicken with yogurt and spices for 1 hour prior to cooking for enhanced flavor.
- Adjust the green chilies and red chili powder according to your spice preference.
- Serve hot with naan, roti, or steamed basmati rice.
- For a thicker gravy, cook uncovered for the last 10 minutes to reduce the liquid.
Keywords: Kadhai Chicken Chargha, Spiced Chicken, Pakistani Chicken Curry, Tomato Gravy Chicken
