Afghani Chicken with Delicious Gravy

Ingredients

• 800 g Chicken (cut into bite‑size pieces)
• 1 tsp Salt (for first marination)
• 1 tbsp Ginger Paste (fresh or jarred)
• 1 tbsp Garlic Paste (fresh or jarred)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 cup Cilantro (Fresh Coriander Leaves) (loosely packed, washed)
• 1/2 cup Mint Leaves (fresh, washed)
• 1 medium Onion (roughly chopped)
• 10 pieces Green Chilies (adjust to heat preference)
• 20 g Cashew Nuts (roughly 16‑17 pieces, unsalted)
• 2 tbsp Water (for blending) (helps make a smooth paste)
• 250 g Plain Yogurt (full‑fat, unsweetened)
• 250 g Fresh Cream (heavy cream; can substitute with milk‑based cream)
• 1 tbsp Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
• 1 tsp Black Pepper Powder (freshly ground if possible)
• 1 tsp Garam Masala Powder (store‑bought or homemade blend)
• 1 tsp Chaat Masala Powder (adds tangy flavor)
• 2 tbsp Oil (vegetable or canola oil for frying)
• 1 tbsp Butter (unsalted, cut into cubes)
• 2 inch Cinnamon Stick (whole piece)
• 12 pieces Black Peppercorns (whole)
• 6 pieces Cloves (whole)
• 5 pieces Green Cardamom Pods (whole)
• 120 ml Water or Milk (for adjusting gravy) (½ cup; use milk for richer gravy)
• 2 tbsp Fresh Coriander Leaves (for garnish) (chopped)

Instructions

1. First Marination

   Wash the chicken pieces, pat dry, then combine with 1 tsp salt, 1 tbsp ginger paste, 1 tbsp garlic paste, and 1 tbsp lemon juice. Mix well and let rest for 15‑20 minutes.

   Time: PT25M

2. Prepare Green Herb Paste

   Rinse a handful of cilantro and half a handful of mint. Rough‑chop 1 medium onion, add 10 green chilies, 16‑17 cashew pieces and 2 tbsp water. Blend everything in a blender until a smooth paste forms.

   Time: PT10M

3. Make Yogurt‑Cream Masala

   In a bowl, whisk together 250 g plain yogurt and 250 g fresh cream. Add the green herb paste, 1 tbsp crushed kasuri methi, 1 tsp black pepper powder, 1 tsp garam masala, and 1 tsp chaat masala. Mix until uniform.

   Time: PT5M

4. Second Marination

   Add the chicken (with any leftover first‑marination liquid) to the yogurt‑cream mixture. Coat thoroughly, cover, and refrigerate for another 15‑20 minutes. If short on time, proceed to the next step.

   Time: PT20M

5. Fry Chicken Pieces

   Heat 2 tbsp oil in a frying or grill pan over medium heat. Add the marinated chicken pieces in a single layer, keeping the excess marination in the bowl for later use. Fry, turning occasionally, for 8‑10 minutes until lightly browned.

   Time: PT10M

   Temperature: medium heat

6. Add Smoky Flavor (Optional)

   If you have charcoal or a grill net, place the fried chicken on the grill and toast over hot coals for 4‑5 minutes, turning once, to impart a smoky, tandoori‑like flavor.

   Time: PT5M

   Temperature: high heat

7. Prepare the Gravy Base

   In a clean saucepan, melt 1 tbsp butter and add 2‑3 tbsp oil. Add whole spices: 2‑inch cinnamon stick, 10‑12 peppercorns, 5‑6 cloves, and 4‑5 green cardamom pods. Sauté for 1‑2 minutes until fragrant. Pour in the reserved marination liquid (the “gravy” from the bowl) and bring to a rapid boil.

   Time: PT5M

   Temperature: high heat

8. Simmer Chicken in Gravy

   Add the fried (and optionally smoked) chicken pieces to the boiling gravy. Stir in ½ cup water or milk to reach desired consistency. Cover, reduce heat to low, and simmer for 10‑12 minutes until the chicken is fully cooked and the gravy thickens.

   Time: PT12M

   Temperature: low heat

9. Finish and Serve

   Garnish with chopped fresh coriander leaves. Serve hot with naan, roti, or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

670

Protein

48 g

Carbohydrates

5 g

Fat

45 g

Fiber

2 g