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Chicken Afghani
Method
- Clean, skin and debone chicken and cut into small pieces.
- Grind ginger and garlic, beat curds and combine together with ginger/garlic paste, kachri, yellow chilli powder, turmeric, cumin powder, garam masla powder and Bengal gram flour (besan). Mix well. Add salt. Add chicken to curd mixture and set aside for about an hour.
- Put pieces of chicken on a skewer and grill over live charcoal till chicken is half done and remove.
- To prepare gravy, chop tomatoes and onions.
- Heat fat in a pan, add whole garam masala and chopped onions and saute without discolouring.
- Add tomatoes and sufficient water to form a thick gravy. Cook for about 10 mins. Add cashewnut paste and chicken.
- Cook till chicken is tender.
- Add cream last, and serve garnished with chopped green coriander leaves.
Ingredients:
1 chicken
5 gms. Ginger
5 gms. Garlic
5 gms. Kachri
5 gms. Yellow chilli powder
2 gms. Turmeric
200 ml. Curds
A pinch garam masala
30 gms. Bengal gram flour
2 gms. Cumin powder
1 chicken
5 gms. Ginger
5 gms. Garlic
5 gms. Kachri
5 gms. Yellow chilli powder
2 gms. Turmeric
200 ml. Curds
A pinch garam masala
30 gms. Bengal gram flour
2 gms. Cumin powder
For the gravy:
200 gms. Tomatoes
200 gms. Onions
3 gms. Cinnamon
3 gms. Cardamoms
3 gms. Cloves
Bay leaves
1/2 bunch green coriander
150 gms. Broken cashewnuts
50 ml. Cream
50 ml. fat
RECIPES BY REHANA KHAMBATY
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