Chicken Afghani
Chicken Afghani curry rich creamy gravy, prepared by cashew-almond-poppy seeds paste.
Servings: 6
Ingredients
- 750 gm Chicken
- 1/2 cup Curd
- 1/4 cup Fresh Cream
- 12-15 Cashew
- 12-15 Almond
- 1 tbsp Poppy seeds
- 6-7 Green chilly
- 2 medium Onion
- 1/2 cup Coriander leaves
- 1.5 tbsp Ginger-Garlic paste
- 1 tsp Chaat masala powder
- 1 tsp Garam masala powder
- 1 tbsp pepper powder
- 1 Lemon
- 1 tbsp Kasuri methi
- 1/2 tbsp Salt
- 5 tbsp Oil
- 2 Cardamom
- 4 Cloves
- 10 Pepper Corns
Instructions
Green Paste :
- In a mixing jar add green chilly, onion, coriander leaves.
- Blend it fine paste.
Marination :
- In a bowl add chicken, green paste, ginger-garlic paste, chaat masala powder, 1/2 tsp garam masala powder, 1/2 tbsp pepper powder, lemon juice, 1/4 tbsp salt, oil 2 tbsp.
- Mix well, marinate this for minimum 1 hour.
Curd-Cream paste :
- In a mixing jar add curd, fresh cream.
- Give a fine stir.
White Paste :
- Add cashew-almond-poppy seeds, water in a blender.
- Grind it fine paste.
Chicken Afghani Preparation :
- In a pan add oil, add marinated chicken, close the lid and cook for 5 mins in medium flame.
- Flip the chicken pieces, cook for another 5 mins. keep chicken pieces aside.
- To the leftover oil, add cardamom, cloves, black pepper, add white paste, add curd-cream paste.
- Mix well in low flame.
- Now add 1/2 tsp garam masala powder, 1/2 tbsp pepper powder, 1/4 tbsp salt, give a stir,
- Add fried chicken pieces, give a stir,
- Now add water, mix well, close the lid and cook for 10 mins on medium flame.
- Now add crushed kasuri methi, stir and cook for 2-3 more mins.
- Creamy Chicken Afghani is ready to have.
Delicious Chicken gravy…!!