A rich and creamy chicken dish with a blend of spices and nuts, giving it a unique Afghani flavor.
Ingredients
- 1/2cupYogurt (whisked)
- 4pieceGreen chilies
- 15pieceAlmonds
- 15pieceCashew nuts
- 1kgChicken (8 pieces)
- 1/2cupYogurt (whisked)
- 1 1/2cupsCream
- 2tbspGarlic paste
- 2tbspDried fenugreek leaves (roasted)
- 1 1/2tspSalt
- 1/2tspCumin powder
- 1tspGinger paste
- 1/2tbspBlack pepper powder
- 1 1/2tspGaram masala powder
- 2tbspLemon juice
- 1pieceCharcoal (for smoke)
- 1tbspOil
- 1tbspButter
How to make Afghani Chicken Gravy
In a spice mixer, add yogurt, green chilies, almonds, and cashew nuts. Blend well and set aside.
Make cuts on the chicken pieces.
In a bowl, add chicken, ground paste, yogurt, cream, garlic paste, dried fenugreek leaves, salt, cumin powder, ginger paste, black pepper powder, garam masala powder, and lemon juice. Mix well.
Give a charcoal smoke for 4 minutes and let it marinate for 1 hour.
In a frying pan, add oil and marinated chicken pieces. Cover and cook on low flame for 8-10 minutes on each side. Then cook uncovered until it dries up. Take out and set aside.
In the same frying pan, add butter and let it melt.
Add the marinade, mix continuously, and cook on low flame for 5 minutes or until oil separates.
Add cooked chicken pieces, coat well, and serve.
Tips & Tricks
Ensure the chicken is marinated well for the best flavor.
Use fresh ingredients for a richer taste.
