Spicy and fiery chicken gravies have all my heart, but at times we do crave for options which are simple, easy to make, and has a cramy and mild base to it. One such is the rich and creamy Afghani Chicken Gravy. This gravy is loved by adults and kids aike. A super creamy and comforting recipe inspired by the afghani cuisine, today we're making Afghani Chicken. Afghani Chicken is a creamy gravy with marinated chicken and a subtle, mild yet flavourful gravy. This recipe is simple and easy to make and comes together in 30 mins. We do not require any fancy ingredient for this recipe, it only uses simple easily-available kitchen ingredients. Do check out the step-by-step pcture instructions and do try it out. Let me know in the comments secton below on how it turned out.
INGREDIENTS:
Chicken- 500 gms
Salt- to aste
Red chilli powder- 1 tsp
Onion- 2 nos (medium sized,roughy chopped)
Green chillies- 4-5 nos (more or less according to your preferences)
Cashewnuts- 5-7 nos
Garlic- 10-12 cloves
Oil- 3-4 tbsp
Cinnamon- 2 1" sticks
cloves- 2 nos
Cardamom- 2 nos
Kasuri methi- 2 tbsp
Jeera powder- 1 tsp
Black pepper powder- 1 tsp
Garam masala powder- 1 tsp
PROCEDURE:
Take a large mixing bowl, add chicken, salt and red chilli powder to it. I've used boneless chicken here, you can even use curry-cut pieces too, as with-bone pieces lend a lot of flavour to the gravy.
Mix well and let it marinate for 2-3 hrs. Works best if you marinate it overnight.
Heat some oil in a kadhai. Add roughly chopped onions, garlic cloves, green chillies and cashewnuts to it. Fry well until it changes colour and the onions turn soft.
Transfer it to a plate and let it cool down.
Once it cools down, transfer it to a jar and blend it until it turns to a smooth, chunk-free paste.
Heat oil in a thick-bottomed vessel. Add the whole spices to it once the oil is hot. Let it splutter for a while.
Now add the marinated chicken to it and mix gently in intervals. Let the chicken cook for 5-6 mins or until it changes colour.
This process will help the chicken absorb the favours of salt and spice.
Now add the prepared puree to the cooking chicken.
Now add the rest of the spices to it and mix well.
Check for seasoning and add more salt and black pepper if needed.
Simmer the chicken for 10 mins or until oil seperates. Check if the chicken is tender and simmer for 2 more minutes.
Soak the kasuri methi in 1/2 cup water for atleast 10-15 mins. You can use fresh methi leaves if available. These leaves impart a very unique and subtle flavor.
Add the soaked leaves in the simmering chicken and let it cook fir another 2 mins. Check for seasoning and add more salt and spice if needed.
Delicious and creamy Afghani Chicken Gravy is ready. Serve hot right away along with roti or kulcha. Hope you liked it.
