Afghani Chicken | Creamy Chicken Curry
An easy chicken curry made in Afghani style...
Servings 3
Ingredients
- 500 gm chicken with bones, cut into meduim pieces
- 2 tbsp oil/ butter/ ghee
- 2 bay leaf
- 1 tbsp kasuri methi
FOR GRINDING
- 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
Instructions
- 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.
Notes
I kept my curry thick and without much of the sauce. If you want a little gravy, add a little more water almost at the end or some milk for extra richness.