A thick chicken curry, Afghani style…
I never intend to take long breaks with blogging but really, I don’t know how fast time is flying. Somehow before I knew, the first part of June is already over, and we are almost to at the middle of the month, and before we know, half of 2023 would be over. I am not going over there… At the moment, I am typing this blog post watching “Julia & Julie” in the background. The movie reminded me about my initial years of blogging, where I used to cook one new recipe every other day, get excited about how it turns out and then proceed to blog about it. It explains why I had a blog post almost every single day in the first few years of blogging, before it slowly started getting a little overwhelming and I had to slow down purposely. Now I don’t have to even do it, it just seems to happen… 😀 If not for the Blogging Marathon, I wouldn’t have even posted anything. 😉 This week, I am doing the theme of “Gravies for Flatbreads” in this week’s #147.
I have had this recipe on my drafts for a very long time. It kept moving from month to month since I made it the first time in February and repeated it again a couple of times. Maybe now is the time. 😀 I was seeing a lot of “Afghani Chicken Curry” on Instagram, that sounded absolutely easy to make and you know that I am not someone who won’t try anything that doesn’t need much of hardwork. 😉 I don’t know how authentically Afghani this is, but the gravy is very mild with a hint of spice. What I love about it is the ease to make, very similar to the Shinwari Karahi. The base can be made using one or a combination of your choice – cream, cashew paste and/or yogurt. I used a mix of cream and yogurt, since I feel that makes the dish feel less guilty. Hehe… Even though there are so many recipes on the internet with a little variation here and there, I decided to stick close to this one and cook my dish. All I can say is that with chapathi or with very hot roti, this chicken is really delicious… Off to the recipe…
Afghani Chicken | Creamy Chicken Curry
- 500 gm chicken with bones, cut into meduim pieces
- 2 tbsp oil/ butter/ ghee
- 2 bay leaf
- 1 tbsp kasuri methi
- 1 onion
- 4-6 cloves garlic
- 1 inch ginger peeled
- 3 green chillies
- 1/4 cup chopped coriander leaves loosely packed
- 125 ml cream one packet
- 3/4 cup thick yogurt
- Salt to taste
- 3/4 tsp garam masala powder
- 1 tsp pepper powder
- Juice of half a lime
- Combine all the ingredients under "for grinding" and grind into a smooth paste.
- Add into the chicken and combine. Marinate for atleast a couple of hours or as much as possible.
- In a saucepan, heat oil or ghee, fry the bay leaves.
- Take out the chicken from the marinade and add into the pan. Shallow fry both sides till a little char, not necessarily cooked.
- Add around half to three fourth cup of water into the marinade and add into the chicken. Coat well.
- Cook on low flame, stirring occasionally to avoid sticking to the pan, till the sauce is cooked. (refer notes)
- Sprinkle the kasuri methi, give a good mix. Serve hot with bread of choice.