Afghani Chicken Curry Recipe
The Afghani Chicken Curry Recipe is a flavorful and versatile dish with potential health benefits. This traditional recipe originates from Afghanistan and is known for its rich blend of spices and tender chicken pieces.
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Servings: 8 People
Calories: 255 kcal
Ingredients
Sauce
- 2 onion small
- 1 ½ inch ginger root
- 5 cloves garlic
- 2 green chilies
- 2 tbsp coriander
- 1/2 tbsp lime juice
- 1/2 tbsp Lemon Juice
- 3 tbsp water
Chicken
- 1 lb chicken thighs
- 15 Cashews
- 1 tsp salt
- ¾ tsp pepper
- ½ tsp garam masala
- ¾ tsp fenugreek dried
- ¼ tsp chaat masala
- ¼ cup yogurt plain
Gravy Base
- 3 tbsp cooking oil
- 2 tbsp sauce from above
- 1/4 cup cream
Instructions
Finely chop the small onions and set them aside. Peel and grate the 1 ½ inch ginger, mince the 5 garlic cloves, and finely chop the 2 green chilies. Combine them all in a bowl.
- a. Chop the onions into small pieces.
- b. Grate the ginger using a grater.
- c. Mince the garlic cloves finely.
- d. Finely chop the green chilies.
- e. Mix all these ingredients together in a bowl.
Blend the coriander, lime juice, lemon juice, and water until you get a smooth sauce.
- a. Measure 2 tablespoons of coriander leaves.
- b. Add the coriander, ½ tablespoon lime juice, ½ tablespoon lemon juice, and 3 tablespoons of water to a blender.
- c. Blend until you achieve a smooth sauce consistency.
Marinate the chicken thighs. In a bowl, mix the chicken thighs with cashews, salt, pepper, garam masala, dried fenugreek, chaat masala, and plain yogurt.
- a. Measure 1 pound of chicken thighs.
- b. Place the chicken thighs in a mixing bowl.
- c. Add 15 cashews to the bowl with the chicken.
- d. Sprinkle 1 teaspoon of salt, ¾ teaspoon of pepper, ½ teaspoon of garam masala, ¾ teaspoon of dried fenugreek, and ¼ teaspoon of chaat masala over the chicken.
- e. Add ¼ cup of plain yogurt to the bowl.
- f. Mix all the ingredients together to ensure the chicken is well coated with the marinade.
Heat 3 tablespoons of cooking oil in a pan over medium heat.
- a. Measure 3 tablespoons of cooking oil.
- b. Heat the oil in a pan on the stove over medium heat.
Add the blended sauce to the heated oil and cook for a few minutes until the raw smell disappears.
- a. Pour 2 tablespoons of the blended sauce into the heated oil.
- b. Stir and cook for a few minutes until the raw smell of the sauce disappears.
Add the marinated chicken to the pan and cook until it is tender and fully cooked.
- a. Carefully place the marinated chicken thighs into the pan with the sauce.
- b. Cook the chicken on medium heat, stirring occasionally, until it becomes tender and thoroughly cooked.
Lower the heat, and stir in 1/4 cup of cream to create a creamy and rich gravy.
- a. Reduce the heat to low.
- b. Pour 1/4 cup of cream into the pan.
- c. Stir the cream into the chicken and sauce to create a creamy gravy.
Let the Afghani Chicken Curry simmer for a few more minutes to allow the flavors to meld.
- a. Allow the chicken curry to simmer on low heat for a few more minutes.
Notes
Marinate the chicken for a few hours or overnight for better flavor.
Adjust the spice level by adding or reducing green chilies.
Use Greek yogurt for a creamier and tangier taste.
Garnish with fresh coriander leaves for a vibrant touch.
Experiment with different vegetables for added texture.
Substitute cashews with almonds or peanuts for variation.
Use a heavy-bottomed pan for even cooking.
Nutrition
Calories: 255kcal | Carbohydrates: 7g | Protein: 11g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 409mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg
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