Afghani Chicken | Sanjeev Kapoor Khazana

Chicken pieces cooked in thick rich creamy masala bursting with fresh flavours.

AFGHANI CHICKEN

Ingredients

750 grams chicken legs, halved
1 large onion quartered
10-15 garlic cloves
1 inch ginger, peeled
½ small bunch of fresh coriander leaves
10-12 cashewnuts
2 green chillies
½ cup yogurt
1 tsp kasuri methi powder
½ tsp garam masala powder
Juice of 1 lemon
Salt to taste
2-3 tbsps ghee
3 tbsps fresh cream
1 small coal piece
4-5 cloves
Ginger juliennes for garnish
Coriander sprig for garnish
Lemon wedges for serving
Parantha for serving

Method

1. Blend onion, garlic, ginger, coriander, cashewnuts, chillies and ½ cup water, grind to a fine paste.
2. Take chicken pieces in a bowl, add the prepared paste, yogurt, kasuri methi powder, garam masala, lemon juice, salt and mix well. Set aside to marinate for half an hour.
3. Heat ghee in a nonstick pan, sear the marinated chicken pieces for 4-5 minutes. Add the remaining marination and ½ cup water. Cover and cook till done. Add fresh cream and mix well.
4. In a small katori place lit coal, add cloves and ½ tsp ghee and place in the centre of the pan. Cover and keep aside for 4-5 minutes.
5. Transfer into a serving bowl. Garnish with ginger juliennes, coriander sprig and lemon wedge.
6. Serve hot with paranthas.

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Cuisine - Other Cuisines

Course - Main Course Chicken

Dish - Main Course Chicken