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.
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