Afghani Chicken Curry Recipe | Chicken Afghani Gravy Recipe
Afghani chicken curry is believed to have its origins in the very distant past. It has been passed down from generation to generation for centuries. It is a comforting delight for chicken curry lovers.
About Ingredients:
Chicken:
Traditionally, Afghani people use bone-in chicken thighs and leg pieces for this dish. Some modern variations may use boneless pieces. I’ve used bone-in chicken in my recipe.
Onion:
Onions make the base of the gravy. They are sautéed and added to the curry, giving it a rich and sweet flavor. They give thickness and softness to the gravy.
Ginger, garlic, and green chillies
This dish does not use red chili powder for heat. It uses green chilies instead. Ginger and garlic add the strong, pungent, and spicy flavors of the gravy. They enhance the aroma and heat of the gravy.
Curd (dahi) or yogurt:
This is used as the primary acidic agent for marinating the meat. It also plays a role in gravy. It helps to soften and thicken the gravy. It makes meat juicy and gives it a touch of sourness.
Lemon juice:
Lemon juice is a secondary ingredient used for the marination. It complements the yogurt in the marination. It adds a sour flavor to the curry.
Spices:
black pepper:
Black pepper powder is used to complement the green chilies and add more heat to the gravy.
Garam masala:
Garam masala is used to enhance the spicy flavor of the dish. It gives a rich flavor and aroma to the dish.
Kasuri methi:
Kasuri methi is mainly used for its aroma. It has a strong and pungent aroma. It adds nutty, savory, and slightly bitter flavors to the curry. It helps to balance the sourness of the curry.
Cooking Explaination:
Marinating the chicken:
Place the marinating paste in a mixing bowl. Add the chicken to the bowl. Add salt, powdered spices, and lemon juice to it.
Mix everything well so that the paste absorbs all the powdered spices. Now let the meat marinate in that mix for 1 to 2 hours. Marinate for at least 30 minutes if you’re in a rush.
Partial frying the chicken:
Before frying the chicken, make sure it is well coated with the marinating paste. To ensure this, you can mix it well again with the same paste it was marinated in.
Place individual pieces into the frying pan so that they retain the marinating paste. Don’t use up all the paste during frying. Let some of the paste remain in the bowl, as we’ll be using it later during the making of the curry.
Let the oil heat for some time before you start frying the marinated chicken pieces.
Fry all the pieces in batches on a medium-high flame. Don’t let the pan get crowded with too many pieces; otherwise, it’ll be difficult to fry them properly. When frying, keep turning them frequently to fry them from all sides.
Making the curry:
The oil that remained after earlier frying will impart the flavor of the marinating paste and the chicken. Moreover, since we only partially fried the chicken in it, the oil won’t burn.
Use the same oil for further processing if you want deep flavors in your curry, or you can use fresh oil if you prefer.
Add the remaining marination paste to this oil and stir-fry it. As the paste gets fried, it starts releasing its aroma and flavors. Frying also mellows the intensity of the flavors, which are stronger when the ingredients are raw. This makes the curry bring down its spiciness and heat.
Now add the earlier fried chicken pieces to it. Mix well and add the water to it. Mix again, and let the meat boil in the same water.
Finally, add the garam masala and kasuri methi to the curry for extra flavor.
Important tips:
- Use bone-in pieces, preferably from the chicken thigh.
- When frying the chicken pieces, fry them partially. Don’t let them burn or get overcooked. Fry them till they turn light brown and have a crunchy texture.
- Use chilies carefully. Choose their level of heat and spiciness based on your taste preferences. Adjust the heat level by varying the quantity or type of chilies based on your heat preference.
Serving Suggestions:
Afghan chicken is usually served with afghan flat bread. It can also be enjoyed with roti, naan, or kulcha. You can also serve it with rice or biryani, if you prefer.
Similar main course recipes:
Afghani Chicken Curry Recipe | Chicken Afghani Gravy Recipe
Ingredients
- 750 gm chicken
- 1 cup onion(s), chopped
- 30 gm garlic
- 15 gm ginger
- 8 green chilies
- 1 cup fresh coriander leaves
- 25 gm cashews
- 6 tbsp curd
- 5 tbsp cream
- ½ lemon
- 5 tbsp oil
- 1 tsp black pepper powder
- 1 tsp chaat masala
- 1 tsp garam masala
- 1 tsp kasuri methi
- 1½ tsp salt
Instructions
- In a blender jar, add 1 cup chopped onions, 8 green chilies, and 1 cup coriander leaves. Then, add cashews, garlic, ginger, and 6 tbsp curd. Blend till it turns into a smooth paste.
- Take 750 gm chicken into a mixing bowl and add the prepared paste to it.
- Add 1½ tsp salt, 1 tsp black pepper powder, 1 tsp chaat masala, and 2 tsp lemon juice. Mix everything well with the chicken and let it marinate for at least an hour.
- Heat 5 tbsp oil in a pan on a medium-high flame. Add the marinated chicken pieces to the pan to fry. Do not overcrowd the pan. Fry the pieces in batches.
- Fry the chicken for 5 min on one side, then turn it on the other side. Let it fry for another 5 min. Remove it from the pan and keep it aside.Transfer 2-3 tbsp oil from the pan to a kadai.
- Add the marinade to the kadai and cook for 5 min. Keep stirring occasionally.
- Add the fried pieces to the kadai and mix well. Turn the flame from medium to high and cook for another 10 min.
- Add 1 cup of water and mix well with the curry. Keep stirring and let the curry thicken.
- Add 1 tsp kasuri methi and 1 tsp garam masala, mix well. Turn the flame to low and let it cook for 15 min. Turn off the flame.
- Serve ready afghan chicken curry with chapati, roti, or steamed rice.
Notes
- Use more water if you want the curry to be less thick.
- Adjust the spice level as per your taste.
