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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.