Afghani Chicken in spicy sauce with cream and yogurt is a comforting and flavorful dish that combines the richness of yogurt and cream with a spicy, aromatic sauce. The chicken is tender and juicy, infused with spices, making this dish a perfect balance of heat and creaminess.
Afghani Chicken
Ingredients
For the Masala Paste
For the Curry
Instructions
Prepare the Masala Paste
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In a blender, combine the chopped onion, garlic, ginger, green chilies, and tomato paste. Blend until smooth.
Cook the Afghani Chicken
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In a large pot or kadhai, heat the oil over medium heat. Add the prepared masala paste and sauté for 5-7 minutes until the mixture is cooked and fragrant.
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Add the chicken pieces to the pot and cook for about 8-10 minutes, stirring frequently, until the chicken turns golden brown.
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Add the cumin powder, coriander powder, red chili powder, turmeric, and salt. Stir well to coat the chicken evenly with the spices.
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Reduce the heat and add yogurt. Stir to combine and cook for another 5-7 minutes until the chicken is well coated in the yogurt and spices.
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Pour in the cream and water, then stir again to create a smooth gravy. Let it simmer on low heat for 15-20 minutes, allowing the chicken to cook through and the sauce to thicken.
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Once the chicken is cooked and the gravy has thickened to your desired consistency, sprinkle garam masala over the top and mix gently.
Garnish and Serve
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Garnish with fresh coriander leaves before serving.
Note
- For extra flavor, marinate the chicken in yogurt, ginger-garlic paste, and spices for about 30 minutes before cooking.
- You can adjust the consistency of the gravy by adding more or less water depending on your preference for a thicker or thinner sauce.
- You can also add a handful of ground cashews or almonds to the curry for a richer texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator and reheated.