Afghani Chicken Recipe

   "Namaste", "Sat-Sri-Akal", "As-salamu Alaykum", "Hello"!!

To my readers, Comfort Food Creator is back again with a new recipe. A popular chicken delicacy, inspired by the Indian & Persian cuisine. This creamy chicken recipe is called - "Afghani Chicken." It is best served with garlic rice or naan. Afghani Chicken is cooked in a thick curd and cashew gravy. This is a mild-spicy dish which can both be served as an appetizer or a main course. If you're planning to make something different for a house party or a potluck dinner, this recipe can create wonders.

Before we move forward with our recipe, let me give you a little information about Afghani Food. Located in Central Asia, Afghanistan is known for its lip-smacking Mughlai food and traditional cooking techniques. Most of the Afghani food has a blend of aromatic herbs and spices. Small tender meat pieces are cooked in a spicy gravy and eaten with plain rice or naan.  A major role is played by garlic, onion and yoghurt in various Afghan dishes. In a nut-shell, Afghan food has been rich in both texture and taste.

Now let's move forward to the star recipe of the day. "Afghani Chicken" is cooked in a rich yoghurt and cashew gravy with some simple spices. For marination we blend together yoghurt, cashew, coriander leaves, green chillies, onion and cream. The chicken is then marinated with this paste and some aromatic herbs and spices. The chicken is then cooked with some clarified butter and cream. Served with plain rice or naan with a side of mint chutney. This recipe can also be made into an appetizer by grilling the marinated chicken in an Owen. 

Ingredients Required -

• 500 grams boneless chicken
• 2tbsp yoghurt
• 3tbsp cream
• 60 grams cashew (soaked in warm water)
• 60 grams coriander leaves
• 6-7 garlic pods
• 1/2 inch ginger
• 1 onion diced
• 1tsp Kasuri Methi
• 1tbsp red chilli powder
• 1tbsp coriander powder
• 1tbsp cumin powder
• 1tbsp black pepper powder
• 1tbsp garam masala powder
• 1 1/2tbsp salt (Add as per taste)
• 2tbsp clarified butter
• 2tbsp oil 
• 1/4 cup of water
• Some freshly chopped coriander

Steps to follow - 

• Take a blender and add cashew, coriander, yoghurt, 1tbsp cream, onion, ginger, garlic and Kasuri Methi. Blend it nicely and keep it aside.
• In another bowl, add the chicken. Make sure to make insertions in the chicken before we marinate it. Add all the dry spices to it. Make sure just to add 1tbsp salt to it as we will be using the leftover salt in the gravy. Marinate the chicken nicely and then add the blended paste to it with 1tbsp of cleared butter or ghee. 
• Will keep the chicken marinated for an hour. 
• Now take a Kadhai and add 1tbsp clarified butter and 2tbsp oil. Keep it at a medium flame. When the oil is hot, start adding the pieces of chicken one by one.
• Cook the pieces of chicken for 8-12 minutes at a medium flame. Turn the sides off the chicken in after 5 minutes. When the chicken is par-cooked, add the rest of the marination to it. Add 1/4 cup of water to it.
• Cook it for another 8-12 minutes at a low flame, covered. Now the chicken has started to separate oil; We'll add the rest of the cream to it and mix it. Adjust the seasoning accordingly.
• Add some freshly chopped coriander to it and serve it hot with Naan or Plain Rice. 

Try it and let me know how it turns up. Comfort FC is always there to help our comfort food makers.
Enjoy your food and stay tuned as Comfort FC has a lot to offer to our readers. 

Follow me on Instagram for video tutorials for this recipe -

@waliaharsh
https://www.instagram.com/waliaharsh/