Afghani

Afghani Chicken Curry

September 6, 2016
Recipes, Non-Vegetarian
Afghani, Chicken, Non-Vegetarian, Curry, Dinner

Afghani Chicken Curry #

A rich and mildly spiced chicken curry, infused with creamy yoghurt, fragrant spices, and finished with a smoky flavour. This North-Western recipe delivers flavour and tenderness in every bite.

Ingredients #

  • 500 g Chicken
  • ½ cup Mustard oil
  • 2 tbsp Coriander leaves
  • 1 inch Ginger (roughly chopped)
  • 5–6 Garlic cloves
  • 2 Green chillies
  • 1 medium Onion (roughly chopped)
  • 2 tbsp Cream + 2 tbsp Milk
  • ½ Lemon (juice)
  • 1 cup Yoghurt
  • ¾ tsp Black pepper powder
  • Salt (to taste)
  • 1 tsp Special Bhuna Masala (see below)
  • ½ tsp Garam Masala

Method #

  1. Grind coriander leaves, green chillies, ginger, garlic, and onion into a fine paste.
  2. Marinate the chicken with:
    • Ground paste
    • Cream + milk mixture
    • Yoghurt
    • Lemon juice
    • Salt, black pepper, and Bhuna masala
    • Mix well and marinate for at least 30 minutes (preferably overnight).
  3. Heat mustard oil in a saucepan.
  4. Remove chicken pieces from marinade (keep the masala aside) and fry until lightly golden. Set aside.
  5. In the same oil, add the leftover masala and:
    • Cook covered for 10 minutes:
      • 5 minutes on high flame (stirring occasionally)
      • 5 minutes on low flame
    • Add some water and bring to a boil.
  6. Add fried chicken to the boiling gravy. Cover and cook for 15–20 minutes.
  7. Add garam masala, stir well, and turn off the heat.

Optional Smoky Flavour (Dhungar Method) #

  1. Heat a small piece of charcoal till red-hot.
  2. Place it in a small steel bowl within the saucepan.
  3. Pour 1 tsp ghee over the coal and immediately cover the pan tightly.
  4. Let it sit for 10 minutes for the smoky aroma to infuse the curry.

Bhuna Masala (Dry Spice Blend) #

A simple, aromatic dry masala that enhances this dish:

Afghani Chicken (Barbecue)

September 7, 2016
Recipes, Non-Vegetarian
Afghani, Chicken, Barbecue, Non-Vegetarian

Afghani Chicken (Barbecue) #

A creamy, nutty, and subtly spiced North-Western style barbecue chicken, marinated overnight and finished with a rich paste just before grilling. Perfect for outdoor grilling or indoor skewering.

Ingredients #

Quantity approximately for 3 chickens to make 1 kg paste

Marinade #

  • 1 tbsp Ginger garlic paste
  • 1 tsp Black pepper
  • 3 tbsp White vinegar
  • Salt (to taste)

Paste #

  • 150 g Magaz (melon seeds)
  • 100 g Kaaju (cashew nuts)
  • 50 g Khaskhas (poppy seeds)
  • 70 g Khoya
  • 50 g Cream
  • ½ cup Milk
  • 1 tbsp Methi (dried fenugreek leaves)
  • 1 tsp White or black pepper
  • Salt (to taste)

Method #

  1. Marinate the chicken with the marinade ingredients and leave it overnight in the fridge.
  2. Prepare the paste by blending all paste ingredients in a mixer to a smooth consistency.
  3. 30 minutes before grilling, coat the marinated chicken with the prepared paste.
  4. Barbecue the chicken over hot coals or in a grill until charred and cooked through, basting occasionally for a juicy finish.

This Afghani-style barbecue chicken pairs wonderfully with naan, green chutney, and fresh salad.