Kadhai  Chicken Chargha | Indian Recipes | Maunika Gowardhan

Method 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 5-7 minutes stirring continuously. 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. 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.