Afghani Chicken Recipe (Serves 4-6) Ingredients: – 1 kg chicken – Salt (to taste) – 1/2 lemon juice – 3 bulbs garlic – 1-inch ginger – 10-12 green chilies – 10-12 cashews – 3 onions – 1 handful coriander leaves – 1 handful pudina leaves – 1 tsp garam masala – 1/2 tsp chat masala – 1/2 tsp red chili powder – 200 gm yogurt – 200 gm homemade cream – Oil (for frying) – Butter (2 tbsp) – 2 green cardamom – 1 black cardamom – 2 small cinnamon sticks – 4 cloves – 1/2 tsp black pepper – 1 tsp ghee – Burning coal (for smoky flavor)
Instructions: 1. Marinate: Mix chicken, salt, lemon juice, and let it sit for 10-15 minutes. 2. Prepare Paste: Blend garlic, ginger, green chilies, cashews, 3 chopped onion, coriander leaves, pudina leaves, and water into a smooth paste. 3. Marinate Chicken: Mix paste, garam masala, chat masala, red chili powder, yogurt, and cream with chicken. Refrigerate for 2 hours. 4. Fry Chicken: Heat oil in a tawa and fry marinated chicken pieces until browned. 5. Prepare Gravy: Heat butter, oil, green cardamom, black cardamom, cinnamon sticks, cloves, and black pepper in a kadhai. Add remaining marinade gravy and cook until oil separates. 6. Assemble and Smoke: Add fried chicken to the kadhai, mix well, and cook for 1 minute. Place a small bowl with burning coal and ghee in the kadhai, cover with a lid, and let it smoke for 15 minutes. 7. Serve: Serve Afghani Chicken with gravy, accompanied by flatbreads or rice.
Afghani Chicken Recipe (Serves 4-6)
Ingredients:
– 1 kg chicken
– Salt (to taste)
– 1/2 lemon juice
– 3 bulbs garlic
– 1-inch ginger
– 10-12 green chilies
– 10-12 cashews
– 3 onions
– 1 handful coriander leaves
– 1 handful pudina leaves
– 1 tsp garam masala
– 1/2 tsp chat masala
– 1/2 tsp red chili powder
– 200 gm yogurt
– 200 gm homemade cream
– Oil (for frying)
– Butter (2 tbsp)
– 2 green cardamom
– 1 black cardamom
– 2 small cinnamon sticks
– 4 cloves
– 1/2 tsp black pepper
– 1 tsp ghee
– Burning coal (for smoky flavor)
Instructions:
1. Marinate: Mix chicken, salt, lemon juice, and let it sit for 10-15 minutes.
2. Prepare Paste: Blend garlic, ginger, green chilies, cashews, 3 chopped onion, coriander leaves, pudina leaves, and water into a smooth paste.
3. Marinate Chicken: Mix paste, garam masala, chat masala, red chili powder, yogurt, and cream with chicken. Refrigerate for 2 hours.
4. Fry Chicken: Heat oil in a tawa and fry marinated chicken pieces until browned.
5. Prepare Gravy: Heat butter, oil, green cardamom, black cardamom, cinnamon sticks, cloves, and black pepper in a kadhai. Add remaining marinade gravy and cook until oil separates.
6. Assemble and Smoke: Add fried chicken to the kadhai, mix well, and cook for 1 minute. Place a small bowl with burning coal and ghee in the kadhai, cover with a lid, and let it smoke for 15 minutes.
7. Serve: Serve Afghani Chicken with gravy, accompanied by flatbreads or rice.