Afghani chicken curry
Ingredients
- 1 kg Chicken
- 4 Cloves
- 2 Cardamom
- 12 Black peppercorns
- 1/4 cup Coriander leaves
For green masala
- 1 cup Onion
- 5 Green chilies
- 10 Garlic cloves
- 3 inches Ginger
- 1/4 cup Coriander leaves
For marination
- 200 g Curd
- 200 ml Fresh cream
- 1 tbsp Cashews paste
- 1 tsp Fenugreek leaves
- 1 tsp Cumin powder
- 1 tsp Garam masala powder
- 1 tbsp Lemon juice
- Green masala paste
- Salt to taste
Instructions
- Marinate the chicken and keep it at rest for 1 hour
- After 30 minutes take a frypan and shallow fry the chicken.
- After frying the chicken, take a saucepan and put 1/4th cup of ghee or oil in it.
- Put cloves, cardamom and black peppercorn on it and stir for 30 seconds,
- After that put the remaining marinated gravy and add a little water and stir it in medium flame till the gravy cook.
- After 5 minutes add the fried chicken and coriander leaves and cook it for another 5 minutes.
- Turn the flame in low heat and keep it there for 2 to 3 minutes.
- Turn off the flame and serve it hot..
Notes
Serve it with paratha or aromatic rice.