Afghani Chicken Curry Recipe | Jayashree Recipes

 AFGHANI CHICKEN CURRY | JAYASHREE RECIPES

INGREDIENTS

For Chicken Marination

• 1 large onion

• 5 green chilli

• 6 garlic

• 1.5 inch ginger

• 3/4 cup coriander leaves

• 3/4 cup curd / yogurt

• 1/2 cup fresh cream

• 1.5 tsp garam masala powder

• 1.5 tsp pepper powder

• 1.5 tsp chaat masala

• 2 tsp kasoori methi - crushed

• salt to taste

• 3 tbsp lemon juice

• 1/2 kg chicken

For Gravy

• 3 tbsp oil

• 3 cloves

• 1 inch cinnamon stick

• 2 cardamom pods

• Marinated Chicken

• 1 tbsp ginger - for garnish

• 2 green chilli - for garnish

METHOD

• in the mixer jar, add roughly chopped onions, green chillies, garlic, ginger and coriander leaves

• grind everything into a smooth paste and transfer into a bowl

• add curd, chaat masala powder, garam masala powder, pepper powder and salt into the bowl and mix everything well

• now add fresh cream, kasoori methi and lemon juice

• whisk well until it turns nice and smooth

• add cleaned chicken pieces in to the bowl and mix well and let the chicken marinade for about 30 minutes to 1 hour in the refrigerator 

• heat oil in the pan and temper with cloves, cinnamon stick and cardamom pods

• add marinated chicken pieces only and cook on medium to high flame for 15 minutes and flip over the chickens at intervals to make sure it is cooked on all the sides

• remove the fried chicken pieces and transfer into the plate

• in the same pan, add leftover gravy from the marination, cover with lid and cook on medium flame for 10 minutes

• once the oil starts to float on top of the gravy, mix well and add fried chicken pieces and gently coat them with all the gravies

• again cover the pan with lid and cook on low medium flame for 10-15 minutes

• once the gravy thickens, switch off the flame and transfer into serving bowl

• garnish with slit green chillies and ginger slices

• serve hot with roti, chapathi, naan or paratha

• Taste Delicious 😋 

NOTES

• adjust green chillies according to your taste
• for this recipe, i used boneless chicken, you can also try with bone in chicken or chicken thighs or with chicken legs
• also, garnish with thinly sliced brown onions