Afghani Chicken Gravy Recipe | Restaurant Style Afghani Chicken Gravy | Startup Cooking

AFGHANI CHICKEN GRAVY RECIPE | STARTUP COOKING

Afghani Chicken Gravy is a delicious chicken dish made with chicken breasts, whipped cream, curd and spices. Afghani chicken is not only creamy and delicious, but also quick and easy to make at home with a very few ingredients readily available at home. It can be enjoyed with naan, roti, paratha, chapathi or rice.

Chicken Recipes

Afghani cuisine is known for its mild spicy and lip-smacking flavors. Recently i tasted this recipe in a restaurant. Seriously i addicted to this taste. So I am going to make it as exactly in the restaurant style. The taste of the sautéed fried chicken and the creamy gravy makes it just awful. Try this dish in any of your family occasions, parties or potlucks. Follow my step by step photo recipe to prepare  Afghani Chicken Gravy. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR AFGHANI CHICKEN GRAVY

Coarse       : Lunch / Dinner

Cuisine      : Afghanistan

Author       : Jayashree Karthik

Prep Time  : 30 min

Cook Time : 30 min

Total Time  : 1 hr 

Egg Recipes

• Egg thokku

• Scrambled egg yolk

• Kongudand style egg curry

• Egg Biryani

• Egg roast

• Nadan Mutta Roast

• Udaitha Muttai Kuzhambu / Egg Drop Curry

INGREDIENTS

For Chicken Marination

• 1 large onion

• 5 green chilli

• 6 garlic

• 1.5 inch ginger

• 3/4 cup coriander leaves

• 3/4 cup curd / yogurt

• 1/2 cup fresh cream

• 1.5 tsp garam masala powder

• 1.5 tsp pepper powder

• 1.5 tsp chaat masala

• 2 tsp kasoori methi – crushed

• salt to taste

• 3 tbsp lemon juice

• 1/2 kg chicken

For Gravy

• 3 tbsp oil

• 3 cloves

• 1 inch cinnamon stick

• 2 cardamom pods

• Marinated Chicken

• 1 tbsp ginger – for garnish

• 2 green chilli – for garnish

prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes

PROCEDURE

• in the mixer jar, add roughly chopped onions, green chillies, garlic, ginger and coriander leaves

• grind everything into a smooth paste and transfer into a bowl

• add curd, chaat masala powder, garam masala powder, pepper powder and salt into the bowl and mix everything well

• now add fresh cream, kasoori methi and lemon juice

• whisk well until it turns nice and smooth

• add cleaned chicken pieces in to the bowl and mix well and let the chicken marinade for about 30 minutes to 1 hour in the refrigerator 

• heat oil in the pan and temper with cloves, cinnamon stick and cardamom pods

• add marinated chicken pieces only and cook on medium to high flame for 15 minutes and flip over the chickens at intervals to make sure it is cooked on all the sides

• remove the fried chicken pieces and transfer into the plate

• in the same pan, add leftover gravy from the marination, cover with lid and cook on medium flame for 10 minutes

• once the oil starts to float on top of the gravy, mix well and add fried chicken pieces and gently coat them with all the gravies

• again cover the pan with lid and cook on low medium flame for 10-15 minutes

• once the gravy thickens, switch off the flame and transfer into serving bowl

• garnish with slit green chillies and ginger slices

• serve hot with roti, chapathi, naan or paratha

• Taste Delicious ???? 

NOTES

• adjust green chillies according to your taste
• for this recipe, i used boneless chicken, you can also try with bone in chicken or chicken thighs or with chicken legs
• also, garnish with thinly sliced brown onions

Try my Biryani Recipes

• veg dum biryani
• Chettinad mushroom biryani
• Egg Biryani
• Ambur mutton biryani
• bhai Veetu chicken biryani
• Chickpea biryani
• Spinach biryani
• Cauliflower biryani

Afghani Chicken Gravy with Step By 

Step Photo Recipe

in the blender, add roughly chopped onion, garlic, ginger, green chilli and coriander leaves

grind to a smooth paste

transfer the paste into the mixing bowl

add curd, garam masala powder, chaat masala powder, 

pepper powder and salt

mix well

add fresh cream, lemon juice and kasoori methi

whisk well until it turns smooth consistency

add cleaned chicken pieces

mix well and rest the bowl in refrigerator for 30 minutes to 1 hour

heat oil in the pan and temper with cloves, cinnamon stick and cardamom pods

add marinated chicken pieces

fry on medium to high flame for 15 minutes and flip over the chicken at intervals and to make sure it is cooked on all the sides, once chicken cooked thoroughly, remove from the pan and set aside

in the same pan, add leftover gravy from the marination and cook for 10 minutes on medium flame

add fried chicken pieces

mix well and cook on low flame for 10 minutes 

once the gravy thickens, switch off the flame

serve hot with naan, roti or chapathi

AFGHANI CHICKEN GRAVY