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Afghani Chicken Curry
A creamy chicken curry with mild spices but packed with flavors.
Servings:
4
Ingredients
To marinate:
600
grams
Bone in chicken
1
tsp
salt
1/2
tsp
black pepper
1/4
tsp
garam masala
1/2
tsp
chaat masala
1/2
tsp
kasuri methi
1
tbsp
lemon juice
2
cloves
To grind:
2
tsp
ginger garlic paste
2
medium sized
onions
4-5
green chillies
(add more or less as per your liking)
a handful of
coriander leaves
8
cashew nuts
100
gram
yoghurt
To make gravy:
50
ml
cooking cream
50
ml
milk
2
cardamom
1
small piece
cinnamon
1/2
tsp
whole cumin seeds
100
ml
water
oil
Instructions
Marinate the chicken in the above mentioned ingredients.
Grind all the all the ingredients mentioned above to a smooth paste.
Add the ground mixture to the marinated chicken and let it sit for half an hour. (If you dont have time, you can use it straight away.
Remove chicken from the marinade. In a frying pan, pour some oil and shallow fry the chicken. Reserve the marinade.
Pour milk and cream to the marinade and mix well.
In a pan, pour oil and pour in extra oil from frying the chicken if you have any. Drop in cinnamon, cardamom, cumin and cloves.
Add the reserved marinade and cook for 4 minutes.
When all the water dries up, pour in water. Check salt and add if needed.
Add fried chicken to the gravy along with all the pieces and masala which are stuck on the frying pan while frying and mix well.
Once it comes to a boil, cover and cook on low heat for 15-20 minutes.
Add coriander leaves.
Notes
I added 2 green chillies in the grinder and 2 slit green chillies later when cooking the gravy, so that I could adjust the spice level.