Hi friends, welcome back to my blog. Today I am sharing the recipe of Afghani Chicken gravy that I tried yesterday for lunch. I paired it with Chicken and Veg pulao and it tasted amazing. I will be sharing the recipe of the Pulao in my next post.
Ingredients
1/2 kg Chicken cut into pieces
For the marinade
250 gms curd
100 gms fresh cream
2 tsp ginger garlic paste
1/2 tsp salt
1/4 tsp pepper powder
1/4 tsp coriander powder
100 gms fresh cream
2 tsp ginger garlic paste
1/2 tsp salt
1/4 tsp pepper powder
1/4 tsp coriander powder
1/2 tsp kasuri methi (dry fenugreek leaves)
To grind
Handful of coriander leaves
2 Green chillies
12 Cashews
Handful of mint leaves
2 onions roughly cut
2 Green chillies
12 Cashews
Handful of mint leaves
2 onions roughly cut
For the gravy
4 tbsp oil
4 cardamoms
4 cinnamon sticks
4 cloves
Prepared marinade
Grilled chicken
Method
- Grind coriander leaves, mint leaves, cashews, green chillies and onions to a fine paste.
- Transfer it to a bowl and add salt, pepper powder, coriander powder, kasuri methi, ginger garlic paste, fresh cream and curd and mix everything well.
- Now take the chicken pieces, wash well with water and dab it with clean towel to remove all the water.
- Add the chicken pieces to the bowl containing the marinade and mix well.
- Close a lid and set aside for atleast 30 minutes.
- Then heat a non stick grill pan or normal non stick pan and add oil.
- Add the chicken pieces one by one to the pan. We will use the remaining marinade for preparing the gravy.
- Grill the chicken pieces on the pan. Cook on both sides till you get brown patches and then transfer to a plate.
- Keep the grilled chicken pieces ready.
- Now heat 4 tbsp oil in a pan, add cardamoms, cloves and cinnamon and saute for few seconds.
- Then add the marinade and cook for some time till oil starts separating.
- Now add the grilled chicken and mix well.
- Add 1 cup water and bring to a boil.
- Close a lid and let it cook in low to medium flame for 5 to 10 minutes or till the chicken is perfectly cooked.
- Switch off the gas and transfer to a serving bowl.
- Afghani Chicken gravy is ready to be served.
- This gravy tastes best with any pulao variety and also with Roti, Chapathi or Naan.
This post is a part of #BlogchatterFoodFest hosted by @blogchatter
This looks delicious. I will definitely try it. Thanks for sharing.
ReplyDeleteNoor Anand Chawla