Juicy and tender Chicken pieces inside the creamy gravy are just delicious. Well marinated chicken pieces in Afghani Chicken curry recipe are easy to cook. The best recipe for your lavish dinner with minimum ingredients.
Course Main Course, Side Dish
Prep Time 10minutes
Cook Time 30minutes
Marination Time 1hour10minutes
Total Time 1hour50minutes
Author Punam Paul
500gramschicken (मुर्गे का माँस)
for the first marinade
2teaspoonginger-garlic paste (अदरक-लहसुन का पेस्ट)
1tablespoonlemon juice (नींबू का रस)
salt (नमक)or salt to taste (नमक स्वाद अनुसार)
for Second Marination
3tablespoonhung thick curd (लटका गाढ़ा दही)of full cream milk
25piecescashew nut (काजू)soaked in water for 1 hour
2tablespoonchopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)
2 to 3green chilies (हरी मिर्च)
1teaspoongaram masala powder (गरम मसाला पाउडर)
1teaspoonchaat masala powder (चाट मसाला पाउडर)
2teaspoondry fenugreek leaves (कसूरी मेथी)
1teaspoonblack pepper crushed (कुचल काली मिर्च)
3tablespoonfresh cream (ताजा क्रीम)
for cooking Afghani Chicken
2tablespoonclarified butter (घी)
for smoky flavor
1small piece ofcharcoal (लकड़ी का कोयला)
2 to 3piecescloves (लौंग)
1teaspoonclarified butter (घी)
1tablespoonfresh cream (ताजा क्रीम)
1teaspoonchopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)
1smalllemon wedge (नींबू का टुकड़ा)
How to make Afghani Chicken
Make 3-4 deep small incisions in each chicken piece using a knife.
Steps for the first marination
Combine 1 tablespoon lemon juice, 2 teaspoon ginger-garlic paste, half tablespoon salt, with the chicken pieces in a large bowl. Mix it well.
Keep it aside for 10 minutes, till we do the preparation for the second marination.
Steps for the second marination
For this combine 3 tablespoons of hung thick curd, 25 pieces soaked cashew nuts, 2 tablespoons of chopped fresh coriander leaves, 2 to 3 green chilies, 1 medium size onion cut into cubes, 1 teaspoon garam masala powder, 1 teaspoon chaat masala powder, 1 teaspoon roasted dry fenugreek leaves and 1 teaspoon crushed black pepper in a mixer jar.
Grind the mixture into a smooth paste.
Now combine this paste with the chicken that we have kept for marination.
Mix it well. Cover it and transfer in the refrigerator for 2 hours for marination.
How to cook Afghani Chicken
After 2 hours take out the chicken from the refrigerator, add 3 teaspoons of fresh cream. Again mix it well.
Now heat 2-3 tablespoon desi ghee in a frying pan over a high flame.
When the ghee melts and starts smoking lightly, transfer the marinated chicken pieces one by one in the frying pan for frying.
Before transferring the chicken pieces into the frying pan, take them out of the marination bowl, shake it lightly so that the extra marination gets removed. Keep the extra marination paste that is residing in the bowl. We will use it for preparing our gravy.
Once you have added all the chicken pieces, turn the heat to medium. Fry the chicken pieces covering and stirring occasionally, till all the pieces turn light golden from all the sides.
Once all the pieces turn golden from all the sides, cook further till all the moisture gets evaporated. As we need dry chicken pieces at this stage.
When the chicken pieces become completely dry, add the extra marination paste that is resting in the bowl. Cover and cook it for another 2-3 minutes on high flame.
Now add half cup water in it and mix it well. Turn the flame to low, cover the pan and cook till the chicken is well done.
Once the chicken gets tender switch off the flame. Now we will add a smoky flavor to it. For this follow the below steps.
for inducing smoky flavor
For inducing smoky flavor in our Afghani Chicken, heat a small piece of charcoal on the open fire of gas stove.
Once the charcoal turns red, transfer a small bowl in the center of the chicken pieces. And place the red hot charcoal in this small bowl.
Add 2-3 cloves over the burning charcoal, and immediately add 1 teaspoon of clarified butter over the charcoal. You will see smoke coming out of the charcoal.
Immediately cover the whole pan with a large lid and let chicken pieces absorb the smoky flavor. Keep it covered for 10 minutes.
After 10 minutes open the lid and remove the small bowl in which we have placed the charcoal and cloves.
Our aromatic, smoky, creamy, Afghani chicken is ready to serve.
Add 1 tablespoon fresh cream and mix it well for the final touch. Serve hot sprinkling a teaspoon of finely chopped coriander leaves and decorating it with a lemon wedge.
Serve hot with Chapati.
Afghani Chicken Recipe by Punam Paul from https://punampaul.com/afghani-chicken-recipe/