Kadhai 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
Scale
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
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