If you're looking for a delicious non-vegetarian recipe to make this Sunday, Chicken Charwa is a perfect choice. This spicy and flavour-packed chicken fry is crispy on the outside, juicy on the inside, and pairs wonderfully with rice, roti, or as a starter. The combination of aromatic spices and curry leaves gives this dish an irresistible taste that everyone in the family will enjoy.
Here's an easy homemade Chicken Charwa recipe for your Sunday lunch.
Preparation Time
- Preparation: 20 minutes
- Marination: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour 20 minutes
Serves: 4 People
Ingredients
- 750 grams chicken (with bone or boneless)
- 2 medium onions (finely sliced)
- 2 tablespoons ginger-garlic paste
- 2 green chillies (slit)
- 2 tablespoons thick curd
- 1 tablespoon lemon juice
- 2 teaspoons red chilli powder
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon black pepper powder
- 1 tablespoon crushed coriander seeds
- 1 teaspoon crushed fennel seeds (optional)
- 2 sprigs curry leaves
- Fresh coriander leaves
- 3 tablespoons oil
- Salt to taste
How to Marinate the Chicken
Clean the chicken pieces thoroughly and drain all the water.
In a bowl, add curd, ginger-garlic paste, lemon juice, chilli powder, turmeric, coriander powder, cumin powder, half of the pepper powder, garam masala, and salt. Mix well until the spices combine evenly.
Add the chicken pieces to the marinade and coat them well. Cover the bowl and let it rest for at least 30 minutes. If you have extra time, marinating for 2 hours gives even better flavour.
Cooking Method
Heat oil in a heavy-bottomed pan or kadai.
Add sliced onions and sauté until they turn light golden. Then add green chillies and curry leaves. Fry for a minute until aromatic.
Now add the marinated chicken and cook on medium flame for about 10 minutes while stirring occasionally.
Cover the pan and let the chicken cook in its own juices. There is no need to add much water as the chicken releases moisture during cooking.
Once the chicken is cooked and the gravy starts reducing, cook on a high flame for another 8–10 minutes. Stir continuously until the masala coats every chicken piece and the oil starts separating.
Finally, sprinkle the remaining black pepper powder, crushed coriander seeds, and fennel seeds. Mix well and cook for another 2 minutes.
Garnish with freshly chopped coriander leaves and serve hot.
Serving Suggestions
Chicken Charwa tastes amazing with:
- Steamed rice
- Ghee rice
- Jeera rice
- Chapati
- Roti
- Naan
- Rumali roti
Serve it with onion rings and lemon wedges for an authentic restaurant-style experience.
Tips for Perfect Chicken Charwa
- Marinate the chicken for at least 30 minutes for better taste.
- Cook on medium flame to keep the chicken soft and juicy.
- Finish the dish on high flame to get the signature roasted flavour.
- Fresh curry leaves and black pepper enhance the aroma.
- Avoid adding excess water to maintain the dry, spicy texture.
Final Words
Chicken Charwa is a wonderful recipe for a Sunday family lunch or a special gathering. The rich blend of spices, juicy chicken, and roasted masala makes every bite incredibly delicious. It is easy to prepare at home and delivers a restaurant-style taste without using complicated ingredients.
Try this Sunday Special Chicken Charwa recipe and treat your family to a spicy, flavourful meal they will ask for again.
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