Chicken Afghani

Name: Chicken Afghani
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 300 grams Chicken; 3/4 cup whisked Curd; 1 cup fresh Coriander leaves; 1 tbsp ginger garlic paste; 2-3 green chilli; 8-10 Cashews / Almonds (soaked); 1 medium Onion; 2 tbsp Lemon juice; For Second Marination (spices); 1 tsp Chat Masala; 1 tsp Cumin powder; 1/2 tsp Garam Masala powder; 1/4 tsp pepper powder; 1 tsp Kasuri Methi; 2 tbsp Oil; 1/2 tsp Salt; For Spices for gravy; 1 Bay Leaf; 2-3 Cardamom; 3 Cloves; 1 tsp Ginger; 1 small Cinnamon stick; 2 tbsp Butter; 3 tbsp Fresh Malai / Cream; 1/2-1 cup Water; As required Salt

Sudipa Gope @Sudipagope

#HBR

Afghani Chicken curry - A smooth and creamy cashew and coriander based gravy bursting with flavours.

The base of this dish is curd, coriander and cashews which takes the chicken dish to some extraordinary level and also keep a good check on health.

#HBR

Afghani Chicken curry - A smooth and creamy cashew and coriander based gravy bursting with flavours.

The base of this dish is curd, coriander and cashews which takes the chicken dish to some extraordinary level and also keep a good check on health.

Sudipa Gope @Sudipagope

#HBR

Afghani Chicken curry - A smooth and creamy cashew and coriander based gravy bursting with flavours.

The base of this dish is curd, coriander and cashews which takes the chicken dish to some extraordinary level and also keep a good check on health.

#HBR

Afghani Chicken curry - A smooth and creamy cashew and coriander based gravy bursting with flavours.

The base of this dish is curd, coriander and cashews which takes the chicken dish to some extraordinary level and also keep a good check on health.

Saved

Ingredients

40 - 45 minutes

3 servings

300 gramsChicken
3/4 cupwhisked Curd
1 cupfresh Coriander leaves
1 tbspginger garlic paste
2-3green chilli
8-10Cashews / Almonds (soaked)
1medium Onion
2 tbspLemon juice
ForSecond Marination (spices)
1 tspChat Masala
1 tspCumin powder
1/2 tspGaram Masala powder
1/4 tsppepper powder
1 tspKasuri Methi
2 tbspOil
1/2 tspSalt
ForSpices for gravy
1Bay Leaf
2-3Cardamom
3Cloves
1 tspGinger
1small Cinnamon stick
2 tbspButter
3 tbspFresh Malai / Cream
1/2-1 cupWater
As requiredSalt

Saved

Steps

40 - 45 minutes

1

Marinade chicken with salt + lemon juice + pepper powder and keep aside for 10 - 15 minutes. (first marination).
2

Assemble ingredients for the second marination.
3

Make a smooth paste of coriander + cashews / almonds + onion + green chilli + ginger garlic.
4

In a mixing bowl add curd, add Kasuri Methi + cumin powder + chat masala + garam masala powder + pepper powder + salt, and whisk well.
5

Now add the smooth paste into it and mix well.
6

Marinade chicken with 3-4 tbsp of the prepared mixture and marinade for 30 minutes.
7

In a moderately heated pan add oil, add marinated chicken pieces and fry till golden brown and keep aside.
8

Assemble spices for gravy.
9

In a moderately heated pan add butter, add whole spices + ginger, allow to sizzle, and add the Mari mixture (curd mixture) and cook till oil is seen on the surface. It takes around 4-5 minutes.
10

Now add chicken pieces + warm water, mix well and cook till chicken turns soft.
Gradually gravy thickens, add Malai/cream, and give a good mix.
11

Simmer and cook further for 3-4 minutes. Keep in stand-by mode for 1-2 minutes and the Dish is ready.
12

Serve with paratha/naan/kulcha and enjoy.