Afghani Chicken

Afghani chicken is a dish that makes your mouth start to wet right away. Despite having an Afghani name, it is made in India in a manner that is all its own. Once you’ve had it, you’ll want it constantly. The best part is that making it is not particularly challenging.

Let’s take a look at how to prepare Afghani Chicken:

Clean and wash the chicken thoroughly. Finely grind green chili, coriander leaves (with stems), ginger, and garlic.

Prepare a paste by grinding onions. Mix the green masala and onion paste with the chicken.

Lightly roast the kasuri methi (dried fenugreek leaves) and crush it with your hands. Add salt, chaat masala, black pepper powder, garam masala, yogurt, and cream to the chicken. Mix well.

Heat oil in a pan and add the chicken pieces one by one. The oil should be hot enough to leave marks on the chicken. Cook the chicken on both sides without flipping it too often. Let it cook on high heat until fully cooked.

In the remaining oil, sauté the leftover masala of the chicken for 5-7 minutes. Then add the chicken and mix well. Cook for a while until the chicken is well-coated with the masala.

Once the chicken is tender and the oil separates, turn off the heat.

Afghani Chicken Ingredients:

• 1 kg chicken
• 6 large green chilies
• 2 onions
• 2 handfuls of coriander leaves
• 2-inch ginger
• 18-20 garlic cloves
• 300 grams yogurt
• 150 grams cream or malai
• Salt to taste
• 1 teaspoon black pepper powder
• 1 teaspoon chaat masala
• 2 teaspoons kasuri methi
• 1/2 teaspoon garam masala

Please note that the quantities mentioned above are approximate and can be adjusted according to personal preference. Enjoy the delicious Afghani Chicken with naan or rice.