Afgani Chicken Curry

 This perfectly spiced, creamy and aromatic Chicken Afghani will surely hit the right spots as it is full of unique flavours. This is a very mild and less spicy Chicken curry but it can also be turned spicy by adding more green chillies or garam Masala.

Best served with Whole Wheat Lachha Paratha and Burani Raita for a simple yet delicious weekend meal. Also served best with steamed rice or pulao. Please share and like this recipe. The link is given below: You can see it on my Blog too - Parsan's Diary. Video link https://youtu.be/feqjMVyek0I Parsan's Kitchen

History of Afghani Chicken Kebab:

 

This perfectly spiced, creamy and aromatic Chicken Afghani will surely hit the right spots as it is full of unique flavors. This is a very mild and less spicy Chicken curry but it can also be turned spicy by adding more green chillies or garam Masala. 

 

What is Afghani chicken made of? : Afghani chicken curry & kebabs are popular Middle Eastern dishes which have been spoken about a lot back in India.

 

Important Tips:

Make sure to cook on low flame throughout in order to avoid the gravy from getting burnt or sticking to the bottom.

 

You can also prep this dish the night before by marinating the chicken with salt, pepper, turmeric, garam masala powder, ginger garlic paste. Clean the chicken and refrigerate. The next day all you have to do is sauté onions in oil, add the marinated chicken, add yoghurt and mix all the ingredients and let it cook until done.

 

Ingredients in Chicken Afghani Recipe: Goodness of cream mixed with rich cashews, poppy seeds and melon seeds along with pepper infused in chicken and grilled to perfection.

 

Why is Afghani chicken famous? : Afghani chicken is a popular chicken dish made with tender pieces of chicken cooked in a creamy sauce which taste delicious with naan. The chicken has yogurt, cashews, cream to provide the richness and creamy taste to the chicken. Making Afghani chicken at home is relatively easy with my recipe.

 

Optional Step:  Grind the almonds to a fine paste with 2 tablespoons of water and add to the chicken gravy just before removing it off the stove. Cook for a minute. This is done to add more richness and texture to the gravy.

 

Cuisine: Afghani

Course: Dinner

Diet: High Protein Non-Vegetarian

 

Prep in: 15 Mins

Cooks in: 25 Mins

Total in: 40 Min

Makes: 4 Servings

 

Ingredients:

 

800 grams Chicken Cubes

3 Onions finely chopped

2 tsp Ginger Garlic Paste

2 Green Chillies slit lengthwise

1 tsp Turmeric powder (Haldi)

2 tsp Coriander Powder (Dhania)

1 tsp Garam masala powder

2 Cardamom (Elaichi) Pods/Seeds

Half inch Cinnamon Stick (Dalchini)

3 Cloves (Laung)

1 cup whipped Curd (Dahi / Yogurt)

4 sprig Coriander (Dhania) Leaves

5 Whole Almonds (Badam), blanched (optional), grind to a fine paste with two tbs of water

Fresh Pomegranate Fruit Kernels, few for garnish

Salt and black pepper powder as per taste

4 tbs Oil adjustable

Water as required

 

Method: of Afghani Chicken in Yoghurt Gravy:

 

Wash the chicken and drain all the excess water.

Heat oil in a large, heavy-bottomed pan. 

Add the whole garam masalas including cardamom, cinnamon, cloves to the oil.

When they begin to splutter slightly, add the onions and green chillies. Cook onions until they turn light brown in colour.

Add the ginger garlic paste and sauté continuously for a minute.

Add the chicken and sprinkle the salt over it, mix well.

Add the pepper powder, turmeric powder, garam masala powder to the chicken mixture and stir well.

Ensure the chicken is coated well with the masala powders, stir evenly to coat all the chicken pieces. Cook for five minutes.

Add coriander powder just before adding the curd, as coriander powder will thicken the gravy.

Sprinkle some water if you feel the gravy has thickened too much.

Discard excess water from yoghurt as we need a creamy consistency. Whisk the yoghurt with a spoon for a few seconds until it’s creamy. When the chicken is half cooked, stir the yogurt and add fresh coriander leaves to the chicken.

Stir everything evenly to make sure the yogurt is mixed well with the masala mixture in the pan. Add half a glass of water which is about, cover with lid and cook on low flame for 15 minutes.

Lastly remove from stove once gravy has thickened considerably and oil starts seeping on top. Garnish with pomegranate pellets.

Best served with Whole Wheat Lachha Paratha  and Burani Raita for a simple yet delicious weekend meal.  Also served best with steamed rice or pulao.