Afghani Chicken /Afghani Chicken Gravy Recipe.

chicken afghani gravy,afghani chicken gravy

Chicken Afghani is a rich ,smooth and creamy delicious dish which is quite similar to Malai/Cream.
Chicken.Afghnai Chicken is whitish/creamish gravy with succulent chicken pieces which melts in the mouth. There are no complex powdered masala/spices used in making this delectable Afghani Chicken.

easy afghani chicken recipe
Afghani Chicken
tastes best with Naan/Tandoori Roti or roomali roti .Well I really don't know how authentic the recipe is but trust me its the best and taste just like we get in the resturants here in Mumbai. Afghani Chicken is loved by everyone especially kids as it's mild spiced and not too heavy on masalas. Afghani Chicken is always a hit at our place and so is my Cream Chicken/Malai Chicken .Do give this a try I'm sure you will love it.


Ingredients
500 grams chicken (I used breast and thigh)
1 1/2 teaspoon ginger garlic paste
1 tsp lime juice
salt
1/2 cup thick curd .
3 tbsp cream 
2 tsp oil to shallow fry .

2 medium sized onions 
10 cashews
10 almonds 
3 green chillies
1/4 tsp garam masala powder
1/2 tsp coarsely crushed  pepper powder
kasuri methi 2 tsp 
1 tbsp butter
1 tbsp cream
few coriander leaves chopped.


Method
Wash the chicken pieces well ,drain excess water .
Apply salt lime juice and ginger garlic paste and set aside for 30 minutes.
Whisk curds till smooth add cream and apply this to the marinated chicken and keep aside for 3 to 4 hours or refrigerated overnight .
Heat a pan add oil ,then add the chicken pieces without adding the marinade you will be left out with ,we will use that later.
Fry the chicken well until done ,at the end just switch the flame high for a minute and toss the chicken ,this will give a nice barbeque look with brown spots .
Switch the fame off and remove the chicken in a plate.

Cut the onion into 3 to 4 parts .
Boil the onions with cashews and almonds adding little water ,let it cook for 6 to 7 minutes.
Allow it to cool.
Once cool put it in a mixer jar along with green chillies and grind to a smooth paste adding little water.

Heat a pan /vessel add 2 tsp oil ,1 tbsp butter once hot add 2 bayleaves followed by the ground onion paste.
Saute for 7 to 8 minutes over low flame .
Add in the leftover marinade and saute while stirring ocassionally 
Add in garam masala powder and crushed pepper , mix well  .
Add about 1 to 1/12 cup water depending on the consistency of the gravy needed 
Let it come to a nice boil 
Add the fried chicken pieces and give it a good mix.
Let it simmer for 5 to 7 minutes.
Add kasuri methi/dried fenugreek leaves crushing it in your palms,also add chopped coriander leaves.
Check for seasonings ,add salt ,lime juice or slitted chillies or pepper if needed.
Heat 3 to 4 pieces of coal once red hot place it over the gravy by keeping a piece of foil .
Add few drops of oil or butter on the hot coal and immediatley cover tight with a lid.
Let the smoke get infused for 5 to 6 minutes.
Then gently remove the foil and coal.
Just before serving add 1tbsp cream .
Serve hot with naan/roti /paratha or any bread of your choice.
 

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2 comments:

  1. what a thick and creamy gravy, absolutely delicious !!

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  2. Is there anything better than a creamy chicken dish? I have to admit that I had to look up kasuri mathi and to find it's fenugreek was exciting. I happened to have some. YAY! What a wonderful dish to look forward to.

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