Afghani Chicken

Ingredients

For Marination

• 1 kg Chicken (thigh/drumstick)
• ½ cup Prepared Curd Mixture

For Paste

• ½ cup Coriander leaves,
• 2-3 Green chillies,
• 1 inch Ginger, peeled, slice
• 6-8 Garlic cloves,
• 2 large White onions, roughly slice,
• Salt to taste,
• 2-3 tbsp Oil

For Curd Mixture

• Prepared Paste,
• 1 ½ cup Curd, beaten,
• ¼ tsp Turmeric powder,
• ½ tsp Coriander powder,
• ½ tsp Cumin powder,
• ¼ tsp Garam masala (optional),
• ½ tsp Dry fenugreek leaves, crushed

For Roasting Chicken

• 2 tbsp Ghee, घी

For Gravy

• 2-3 tbsp Ghee,
• 2 Bay leaf,
• 1 inch Cinnamon stick,
• 2 Green cardamom,
• Prepared Curd Mixture,
• Roasted Chicken,
• 2 cup Water

For Garnish

• Coriander sprig,
• Ginger, julienned

Process

For Paste

1. In a bowl, add coriander leaves, green chili, ginger, garlic, white onions, salt to taste and oil.
2. Transfer it into a grinder jar and grind into a smooth paste and keep it aside for further use.

For Curd Mixture

1. In a large mixing bowl, add curd and prepared paste.
2. Now, add turmeric powder, coriander powder, cumin powder, garam masala and fenugreek leaves and mix it well.

For Marination

1. Firstly make slits on both sides of chicken drumsticks and thighs using a sharp knife. The slits should not be too deep.
2. Now, add half a quantity of prepared curd mixture and mix it well.
3. Let it marinate for 25-30 minutes.

For Roasting Chicken

1. Heat a pan on medium heat. When the pan becomes hot enough, add chicken pieces one by one. Add ghee.
2. Roast the pieces well from one side till golden brown and flip them one by one and fry from the other side as well.

For Gravy

1. In a deep pot, add ghee, once it gets hot add bayleaf, cinnamon stick, green cardamom and let it splutter well.
2. Now, add prepared curd mixture.
3. Let the gravy cook on medium heat for about 7-8 minutes while stirring occasionally.
4. Now, add roasted chicken and water.
5. Let the chicken cook in the gravy on medium heat for about 10 minutes.
6. Transfer it into a serving dish, garnish it with coriander sprig, ginger julienne and serve hot with roti.