AFGHANI CHICKEN GRAVY | AFGHANI CHICKEN RECIPE RESTAURANT STYLE

Afghani Chicken Gravy | Afghani Chicken Recipe Restaurant Style | Chicken Afghani | Chicken Afghani Gravy | Chicken Afghani Recipe | Afghani Chicken Recipe | Chicken Afghani Gravy Recipe
Ingredients for Afghani Chicken:
Chicken, large pieces with bones - 500 gms (preferably leg & thigh pieces)
Onion-Spice paste:
Onion, cubed- 1 medium (75 gms)
Ginger- 1” piece chopped (9-10 gms)
Garlic cloves- 7-8 (10 gms before peeling)
Green Chillies, cut- 2-3 (7-8 gms)
Coriander leaves- 2 tbsp (6 gms)
For Marination:
Onion-Spice paste- made earlier
Whisked Curd/Yogurt (not sour)- 120 ml
Fresh Cream or Malai- 5 tbsp or 50 ml
Lemon Juice- 2 tsp (1/2 a lemon)
Crushed pepper- 1/2 tsp
Salt- 1 tsp
Roasted Fenugreek leaves (Kasuri Methi), powdered- 1.5 tsp
Garam Masala Powder- 3/4 tsp
Melted butter- 1 tbsp
Other Ingredients:
Oil- 3 tbsp
Piece of charcoal (for infusing smoke to the chicken for a barbecue flavour)
Ghee- 1 tsp
Preparation:
Peel and quarter the onion, peel and chop the ginger and garlic.
Cut the green chillies & roughly chop the coriander leaves.
Add all the items for the paste in a blender/grinder and blend it into a paste.
Take the washed and drained pieces of chicken in a bowl and add all the items for marination. Mix well.
For infusing smoke to get a barbecue flavor-
Fire up a small piece of charcoal directly on the gas stove till it starts glowing.
Place a small steel bowl or aluminium foil shaped like a bowl in the middle of the marinated chicken pieces.
Once the charcoal is ready, hold it with a tong & place it in the steel bowl.
Immediately drop little ghee on the burning charcoal & close the lid immediately.
Set aside for 2 hrs.
Process:
Heat oil in a pan and arrange only the marinated chicken pieces without the marinade.
Keep frying the pieces on medium to occasional high heat, keep turning the pieces till the pieces are fully browned for around 9-10 mins.
Now add all the marinade, give a mix and fry for 2-3 mins. Add 150 ml water, give a mix and cover & cook on low heat for around 20 mins (stir once in between).
Add 1/4 tsp of Garam masala powder, give a mix and add little water if required.
Simmer for 2-3 mins.
Serve with roti or naan.
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