This perfectly spiced , creamy and aromatic Chicken Afghani will surely hit the right spots as it is full of unique flavors.This is a very mild and less spicy Chicken curry but it can also be turned spicy by adding more green chillies or garam Masala.
To make green masala in a mixer grinder or food processor add coriander & mint leaves, green chillies, ginger garlic & onion. Make a fine paste and keep aside.
In a large vessel add chicken pieces, green masala, cashew paste, yoghurt, cream and spices. Mix well until chicken pieces are well coated. Cover and let it rest for at least 1 hour or keep in the refrigerator for overnight for best results.
Heat a grill pan or any non-stick pan, add Oil & chicken pieces( Don't add the liquid). Cook the chicken pieces on both sides until golden brown. Takeout in a plate & keep aside.
For Gravy
In a pan add oil & whole spices. Fry for 1-2 minutes.
Now add the remaining marinated liquid & cook on medium flame for 3-4 minutes.
Add the Grilled chicken pieces into the gravy. Cover & cook for 10 minutes or until the chicken is tender & cooked completely.
Now add kasuri methi, salt, pepper powder, garam masala & green chillies.Mix well and cook for 2 minutes.Serve hot with rice or naan.
In the third step it says add the cream and yoghurt but isn’t specified how much yoghurt and what thick cream actually is.. can you please clarify and adjust
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Nice recipe
In the third step it says add the cream and yoghurt but isn’t specified how much yoghurt and what thick cream actually is.. can you please clarify and adjust
In your ingredients there is no mention of yogurt. However, it’s there in the marinade.
However, it’s a great recipe.
Thx for posting
Yoghurt is not mentioned in the ingredients, what should be the quantity?