Darbar -E- Afghani Awadhi Chicken Curry / How to make Afghani Murgh Curry

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt maintains creaminess while reducing calories.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Chicken thighs are cheaper and still flavorful.

Prepare the special masala paste (details in description).

Marinate chicken with 1 tbsp ginger garlic paste, 1 tsp turmeric powder, saffron strands soaked in 2 tbsp milk, mustard oil, and salt; mix well and massage into the chicken.

Let the chicken marinate for 2 hours.

Heat 4 tbsp oil or ghee in a large pot.

Add 2-3 cinnamon sticks, 2-3 cloves, 4 green cardamoms, 1 tbsp cumin seeds, and a couple of bay leaves.

Add 4-6 dry red kashmiri chillies and sauté until they begin to pop.

Add 2 chopped onions and sauté over medium flame for about 3 minutes until they change color.

Add water to the special paste to dilute it, then mix well until it becomes a masala liquid.

Add 4 medium-sized roughly sliced tomatoes and sauté for about 6 minutes, stirring continuously until the tomatoes start melting.

Add salt after 5-6 minutes of mixing and sautéing.

Add the marinated chicken, placing it around the pot, and continue mixing and sautéing.

Add 1 tsp turmeric powder, 1 tsp cumin powder, 1 tbsp coriander powder, 1 tsp kasuri methi, 1 tsp shahi garam masala powder, and 1 tsp fennel powder; mix everything together.

Sauté for another 6 minutes until the oil separates from the mixture, stirring occasionally to prevent burning.

Once the oil separates, add 250 ml water and mix a couple of times.

Cover the pot and cook on medium flame for 20 minutes, removing the lid after 10 minutes to check and adjust seasoning.

Switch off the flame and let it rest for 5 minutes before serving hot with pulaos.

Garnish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens