https://arshadhs.github.io/tags/afghani/Recent content in Afghani on Arshad SiddiquiHugoen-usWed, 07 Sep 2016 07:58:00 +0100https://arshadhs.github.io/docs/recipe/chicken/afghani-chicken-curry/Tue, 06 Sep 2016 14:40:00 +0100https://arshadhs.github.io/docs/recipe/chicken/afghani-chicken-curry/<h1 id="afghani-chicken-curry"> Afghani Chicken Curry <a class="anchor" href="#afghani-chicken-curry">#</a> </h1> <p>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.</p> <hr> <h2 id="ingredients"> Ingredients <a class="anchor" href="#ingredients">#</a> </h2> <ul> <li>500 g <strong>Chicken</strong></li> <li>½ cup <strong>Mustard oil</strong></li> <li>2 tbsp <strong>Coriander leaves</strong></li> <li>1 inch <strong>Ginger</strong> (roughly chopped)</li> <li>5–6 <strong>Garlic cloves</strong></li> <li>2 <strong>Green chillies</strong></li> <li>1 medium <strong>Onion</strong> (roughly chopped)</li> <li>2 tbsp <strong>Cream</strong> + 2 tbsp <strong>Milk</strong></li> <li>½ <strong>Lemon</strong> (juice)</li> <li>1 cup <strong>Yoghurt</strong></li> <li>¾ tsp <strong>Black pepper powder</strong></li> <li><strong>Salt</strong> (to taste)</li> <li>1 tsp <strong>Special Bhuna Masala</strong> (see below)</li> <li>½ tsp <strong>Garam Masala</strong></li> </ul> <hr> <h2 id="method"> Method <a class="anchor" href="#method">#</a> </h2> <ol> <li>Grind <strong>coriander leaves</strong>, <strong>green chillies</strong>, <strong>ginger</strong>, <strong>garlic</strong>, and <strong>onion</strong> into a fine paste.</li> <li>Marinate the chicken with: <ul> <li>Ground paste</li> <li>Cream + milk mixture</li> <li>Yoghurt</li> <li>Lemon juice</li> <li>Salt, black pepper, and <strong>Bhuna masala</strong></li> <li>Mix well and marinate for at least <strong>30 minutes</strong> (preferably overnight).</li> </ul> </li> <li>Heat mustard oil in a saucepan.</li> <li>Remove chicken pieces from marinade (keep the masala aside) and fry until lightly golden. Set aside.</li> <li>In the same oil, add the leftover <strong>masala</strong> and: <ul> <li>Cook covered for <strong>10 minutes</strong>: <ul> <li>5 minutes on <strong>high flame</strong> (stirring occasionally)</li> <li>5 minutes on <strong>low flame</strong></li> </ul> </li> <li>Add some water and bring to a boil.</li> </ul> </li> <li>Add fried chicken to the boiling gravy. Cover and cook for <strong>15–20 minutes</strong>.</li> <li>Add <strong>garam masala</strong>, stir well, and turn off the heat.</li> </ol> <hr> <h3 id="optional-smoky-flavour-dhungar-method"> Optional Smoky Flavour (Dhungar Method) <a class="anchor" href="#optional-smoky-flavour-dhungar-method">#</a> </h3> <ol> <li>Heat a small piece of charcoal till red-hot.</li> <li>Place it in a small steel bowl within the saucepan.</li> <li>Pour <strong>1 tsp ghee</strong> over the coal and <strong>immediately cover the pan tightly</strong>.</li> <li>Let it sit for <strong>10 minutes</strong> for the smoky aroma to infuse the curry.</li> </ol> <hr> <h2 id="bhuna-masala-dry-spice-blend"> Bhuna Masala (Dry Spice Blend) <a class="anchor" href="#bhuna-masala-dry-spice-blend">#</a> </h2> <p>A simple, aromatic dry masala that enhances this dish:</p>https://arshadhs.github.io/docs/recipe/bbq/afghani-chicken-barbecue/Wed, 07 Sep 2016 07:58:00 +0100https://arshadhs.github.io/docs/recipe/bbq/afghani-chicken-barbecue/<h1 id="afghani-chicken-barbecue"> Afghani Chicken (Barbecue) <a class="anchor" href="#afghani-chicken-barbecue">#</a> </h1> <p>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.</p> <hr> <h2 id="ingredients"> Ingredients <a class="anchor" href="#ingredients">#</a> </h2> <p><em>Quantity approximately for 3 chickens to make 1 kg paste</em></p> <h3 id="marinade"> Marinade <a class="anchor" href="#marinade">#</a> </h3> <ul> <li>1 tbsp <strong>Ginger garlic paste</strong></li> <li>1 tsp <strong>Black pepper</strong></li> <li>3 tbsp <strong>White vinegar</strong></li> <li><strong>Salt</strong> (to taste)</li> </ul> <h3 id="paste"> Paste <a class="anchor" href="#paste">#</a> </h3> <ul> <li>150 g <strong>Magaz</strong> (melon seeds)</li> <li>100 g <strong>Kaaju</strong> (cashew nuts)</li> <li>50 g <strong>Khaskhas</strong> (poppy seeds)</li> <li>70 g <strong>Khoya</strong></li> <li>50 g <strong>Cream</strong></li> <li>½ cup <strong>Milk</strong></li> <li>1 tbsp <strong>Methi</strong> (dried fenugreek leaves)</li> <li>1 tsp <strong>White or black pepper</strong></li> <li><strong>Salt</strong> (to taste)</li> </ul> <hr> <h2 id="method"> Method <a class="anchor" href="#method">#</a> </h2> <ol> <li><strong>Marinate</strong> the chicken with the marinade ingredients and leave it <strong>overnight</strong> in the fridge.</li> <li><strong>Prepare the paste</strong> by blending all paste ingredients in a mixer to a smooth consistency.</li> <li><strong>30 minutes before grilling</strong>, coat the marinated chicken with the prepared paste.</li> <li><strong>Barbecue</strong> the chicken over hot coals or in a grill until charred and cooked through, basting occasionally for a juicy finish.</li> </ol> <hr> <p>This Afghani-style barbecue chicken pairs wonderfully with naan, green chutney, and fresh salad.</p>