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Afghani Chicken Curry
I had a dish some time ago in a restaurant in Kolkata , it was called the “Afghani Chicken” and was white in color. It tasted very distinct and had a sweetish flavor to it which complimented the chicken. I asked the person serving the dish about the recipe and if it’s actually an Afghani dish. The guy said I don’t know much about that but “Sob Maikhya Randhe” meaning the chef mixes everything together and cooks. I could taste curd, cream, cashew, butter, sugar etc in it and I knew I could replicate the recipe. A little more research told me that Afghani flavors are savory, sweet and creamy and mild and boasts of aromatic flavors and this is an Afghani dish after all as per Wikipedia 😊
I cooked it recently for friends of ours – Kannan and Pooja and the first thing he said after tasting it is – “This meat tastes like that from the Shawarma’s” and that made my day as I knew I had hit the birds eye and was able to generate middle eastern flavors in my dish. The dish and this page is dedicated to the lovely couple.
So here is the recipe of my version of the dish, you can even make it using Paneer for vegetarian options and it is a brilliant dish to cook.
It is a great recipe and is very easy to cook, do try it and let me know in the comments below.
Cuisine – Indian, Afghani
Course – Main Course
Keywords- Indian, Chicken, Afghani recipe, curry, Spice, Tasty, Cooking, Recipe
Prep – 12 mins
Cooking – 28 mins
Ingredient:
20 Cashew nuts
3 Scoops of curd or yogurt
1 Big onion
2 Lb of chicken
Some canola oil
Few drops of kewra water
Marinade –
2 Tablespoons of ginger garlic paste
1 Teaspoon of white pepper powder
1 Teaspoon of chat masala powder
1 Tablespoon of garam masala powder
1 Tablespoon of dried fenugreek leaves
Small bowl of cream
Salt to taste
1 Teaspoon of sugar
3 Tablespoons of ghee
RECIPE :
1. Take the curd and cashews in a blending jar, blend them into a paste and add to a big bowl.
2. Now take the onion and some water in a vessel and boil the onion in a stove, take it out and blend it into a puree in a blender. Add the puree into the same bowl.
3. Add all the ingredients listed under “Marinade” into the bowl and whisk them together into the marinade for the chicken.
4. Add the chicken pieces in the bowl, mix them together and marinate for an hour in the refrigerator.
5. Take a pan and pour some canola oil in it, bring it to heat in medium flame.
6. When the oil is hot, place the chicken pieces in the pan and let it cook for 7 minutes. Do not puur the marinade now, just pick the pieces so they cook in less water.
7. Turn the chicken around and let the other side cook for another 7 minutes.
8. Add the left over marinade in the pan, mix them together , close the lid and cook for 10 minutes in medium flame for the chicken to cook and get soft.
9. Open the lid and throw drops of kewra water at the end.
10. Turn off the stove , garnish with some dried fenugreek leaves, the dish is ready.
Your dish is ready, and you can serve it with naan bread or jeera rice.
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Kannan and Pooja