AFGHANI CHICKEN GRAVY | AFGHANI CHICKEN RECIPE RESTAURANT STYLE

Afghani Chicken Gravy | Afghani Chicken Recipe Restaurant Style | Chicken Afghani | Chicken Afghani Gravy | Chicken Afghani Recipe | Afghani Chicken Recipe | Chicken Afghani Gravy Recipe Ingredients for Afghani Chicken: - Chicken, large pieces with bones - 500 gms (preferably leg & thigh pieces) Onion-Spice paste: - Onion, cubed- 1 medium (75 gms) - Ginger- 1” piece chopped (9-10 gms) - Garlic cloves- 7-8 (10 gms before peeling) - Green Chillies, cut- 2-3 (7-8 gms) - Coriander leaves- 2 tbsp (6 gms) For Marination: - Onion-Spice paste- made earlier - Whisked Curd/Yogurt (not sour)- 120 ml - Fresh Cream or Malai- 5 tbsp or 50 ml - Lemon Juice- 2 tsp (1/2 a lemon) - Crushed pepper- 1/2 tsp - Salt- 1 tsp - Roasted Fenugreek leaves (Kasuri Methi), powdered- 1.5 tsp - Garam Masala Powder- 3/4 tsp - Melted butter- 1 tbsp Other Ingredients: - Oil- 3 tbsp - Piece of charcoal (for infusing smoke to the chicken for a barbecue flavour) - Ghee- 1 tsp Preparation: - Peel and quarter the onion, peel and chop the ginger and garlic. - Cut the green chillies & roughly chop the coriander leaves. - Add all the items for the paste in a blender/grinder and blend it into a paste. - Take the washed and drained pieces of chicken in a bowl and add all the items for marination. Mix well. For infusing smoke to get a barbecue flavor- - Fire up a small piece of charcoal directly on the gas stove till it starts glowing. - Place a small steel bowl or aluminium foil shaped like a bowl in the middle of the marinated chicken pieces. - Once the charcoal is ready, hold it with a tong & place it in the steel bowl. - Immediately drop little ghee on the burning charcoal & close the lid immediately. - Set aside for 2 hrs. Process: - Heat oil in a pan and arrange only the marinated chicken pieces without the marinade. - Keep frying the pieces on medium to occasional high heat, keep turning the pieces till the pieces are fully browned for around 9-10 mins. - Now add all the marinade, give a mix and fry for 2-3 mins. Add 150 ml water, give a mix and cover & cook on low heat for around 20 mins (stir once in between). - Add 1/4 tsp of Garam masala powder, give a mix and add little water if required. - Simmer for 2-3 mins. - Serve with roti or naan. #afghanichickengravy #chickenafghani #afghanichickenrecipe #chickenafghanigravy #afghanichickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken

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