Chicken Afgani

Chicken afghani is a cery unique dish that has an amazing flavours of saffron and whole garam masala. While the dish is so rich with the cashew paste added the spices added will give it a perfect balace. 

The saffron has a unique flavour to itself and it contributes amazingly to the richness of this curry. As the chicken is cooked in the cashew paste it tends to become the most soft and delicately flavoured. 

This can be served along with some lovely butter naan or Roti. We love to have some raw sliced onions and green chillies along with this as it enhances the taste. 

INGREDIENTS

Marinate 

1 kg chicken (cut into medium size)

1 tbsp lemon juice

1 tbsp chilli powder

1 tbsp coriander powder 

1 tsp turmeric

½ tbsp garam masala

2 tbsp ginger garlic crushed

½ cup thick yougurt

Salt to taste 

Grind

1 large onion chopped 

4-5 cloves garlic 

1 tbsp sesame seeds 

10-15 almonds soaked

½ cup cashews soaked

Temper

1½ tbsp oil

1 tsp ghee

1 tsp cumin seeds 

1 star anise 

1 inch cinnamon

4 green cardamom

2 black cardamom 

4 cloves

3 bay leaves 

Fry

1 onion sliced 

½ tsp salt

2 small tomatoes chopped

½ cup water

1 fat pinch saffron 

METHOD 

Marinate the chicken pieces the previous night of making or marinate it atleast for 3 hours before cooking with all the ingredients under Marinate section. 

Add all the Grind ingredients to a bender and add enough water to make a fine paste. Keep aside. 

In a large pan add the oil + ghee and once hot add in the Temper ingredients and fry for a minute until they are aromatic.

Add in the sliced onions to the pan along with a pinch of salt to fasten the browning. Cook until the onions are golden brown.

Add in the chopped tomatoes and cook till they are mushy.

Now add in the marinated chicken to the pan and give it a mix.

Next add in the ground cashew paste to the pan along with ½ cup water and give it a nice mix.

Add some saffron on top and give it a mix. 

Cover and Cook this on a med high heat for total of 25 minutes or until the chicken is soft and cooked. 

Stir often in between the covering and cooking process.

When the gravy is semi thick and you see the traces of oil on top, switch off the heat.

The gravy tends to thicken after cooling so switch off the heat accordingly.

Serve hot with naan or roti.

Enjoy!!!