Creamy Afghani Chicken Gravy
Creamy Afghani Chicken Gravy is a rich and flavorful dish known for its creamy texture and robust flavors. This recipe features a luscious blend of spices and a creamy paste to create a delicious and satisfying chicken dish that pairs well with roti or rice.
Ingredients
- 15 Garlic cloves
- 1/2 Inch Ginger
- 2 Medium Onion
- 12 Cashew nuts
- 6 Green chilies
- 1/2 cup Coriander leaves
- 1/2 cup Mint leaves
- 1 cup Curd
- 2 tablespoons Ghee
- 4 Cloves
- 4 Cardamom
- 1/2 Inch Cinnamon
- 1 Bay leaf
- 500 grams Chicken
- 1 teaspoon Pepper powder
- 1 teaspoon Chat masala
- 1 teaspoon Garam masala
- 1 tablespoon Kasturi methi
- 1/2 teaspoon Coriander powder
- Salt to taste
- 1 cup Fresh cream
For paste:
For the gravy:
Instructions
- Blend into fine paste
- In a fry pan, add ghee followed by cardamom, cloves, cinnamon and bay leaf.
- Add chicken. Fry until the raw smell is gone on medium flame for 10 minutes.
- Add all the powdered spices with salt and mix well.
- Add the blended masala paste. Mix well. Cover and cook on low flame for 10 minutes.
- Add fresh cream and mix well and cook for 2 minutes.
- Take out the cooked chicken pieces and shallow fry them in ghee until they turn golden.
- Add the pieces back to the gravy with some left over ghee from the pan.
- add fresh coriander and Kasturi methi.
- Serve hot with roti rice.
For paste:
For the gravy:
Note
- Adjust the spice levels according to your preference. You can also marinate the chicken in yogurt before cooking for added tenderness.
- Adjust the spice levels according to your preference. You can also marinate the chicken in yogurt before cooking for added tenderness.
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