Kandhari Chicken Gravy

Name: Kandhari Chicken Gravy
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 gms chicken with bones; 4 tbsp curd; 2 onions paste; 1.5 tbsp ginger garlic paste; 4-5 dry red chillies; 4 green chillies chopped finely; 3 tsp coriander powder; 1 tsp black pepper powder; 2 tbsp fresh scraped or dessicated coconut; 2 tbsp malai or fresh cream; 1 tbsp sesame or melon seeds; To taste salt; 4-5 cloves; 2 cardamoms; 1 small stick cinnamon; 5-6 whole peppercorns; 2 tbsp oil; 1 tbsp ghee

Kumkum Chatterjee @cook_12055532

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Kandhari Chicken is a red chilli spiced dish from Afghani cuisine and the gravy consists of onion paste alongwith melon or sesame seeds,coconut and fresh cream and most important of all coriander powder which gives an unique flavour to this authentic recipe.The name Kandahari Chicken originated from Kandahar,a city in Afghanistan and the recipe dates back from 300 years old manuscript.With the passage of time it has undergone few changes.This chicken pairs well with naan or tandoori roti.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

2 servings

300 gmschicken with bones
4 tbspcurd
2onions paste
1.5 tbspginger garlic paste
4-5dry red chillies
4green chillies chopped finely
3 tspcoriander powder
1 tspblack pepper powder
2 tbspfresh scraped or dessicated coconut
2 tbspmalai or fresh cream
1 tbspsesame or melon seeds
To tastesalt
4-5cloves
2cardamoms
1small stick cinnamon
5-6whole peppercorns
2 tbspoil
1 tbspghee

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Steps

30 minutes

1

Marinate chicken for 1 hour with little salt,2 tbsp curd, half of ginger garlic paste and black pepper powder.Meanwhile scrape coconut.Make a paste of 2 onions with 2 dry red chillies,rest of curd and sesame seeds.
2

Heat oil and ghee in a wok or pan.Sprinkle half crushed whole garam masala and few peppercorns.When they crackle,add few broken dry red chillies and fry.Add the onion,red chilli,sesame seed paste,malai or fresh cream and little salt and fry till oil leaves sides and raw smell of onion is gone.
3

Add the marinated chicken and fry for few minutes.Add coriander powder,scraped coconut and rest of leftover marinade.Toss well and add 2 bay leaves and 1 cup water.Cook covered on low flame for 20 minutes till chicken is tender and the gravy thickens.Sprinkle chopped green chillies and toss.
4

Add garam masala and mix well.Garnish with chopped coriander and serve delicious Kandhari Chicken with tandoori roti or naan.