Afghani Chicken Gravy | Quick Afghani Chicken Recipe | अफगानी चिकन

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika provides flavor without as much heat.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are more economical.

Make deep cuts in 1 kg chicken pieces and set aside.

In a grinder, add 8 cloves of garlic, 2-inch ginger, 1 medium onion chopped roughly, 3-4 green chilies, a handful of cilantro stems, a handful of mint stems, and a little water to make a paste.

Marinate the chicken with the spice paste and add 200 g yogurt, 1 tbsp black pepper powder, 1 tbsp cumin powder, 1 tbsp chaat masala, juice of 1 large lemon, 200 g fresh cream, 1 tbsp dried fenugreek leaves, and 1 tbsp salt. Mix well and marinate for at least 2 hours in the fridge.

Heat 1/4 cup oil in a pan until hot, then add the marinated chicken pieces, browning them on both sides until golden.

Remove the chicken pieces and set aside.

In the same oil, add 1 tbsp butter, 5 green cardamom pods, and 5 cloves, and sauté for half a minute.

Add the remaining marinade spices to the pan and mix until fragrant.

Return the chicken to the pan, mix well with the spices, cover, and cook on low flame for about 15 minutes until tender.

Remove the lid and adjust consistency if needed, then add chopped cilantro stems and mix.

To add a smoky flavor, place burning coal in the pan, drizzle with oil, cover, and let it smoke for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens