Name: Afghani Chicken recipe by Karmjit Bhatia at BetterButter
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 4
Ingredients: Chicken cut into pieces with bone 500 gm; Ginger garlic paste 2 tsp; Turmeric powder 1/2 teaspoon; Yogurt 1/4 Cup; Salt to taste; Garam masala powder 1 tsp; Onions 3 roughly chopped; Whole cashewnuts 1/4 cup; Melon seeds (magaz) 2 tsp; Poppy seeds (Khus Khus) 1/2 tsp; Oil 2 tablespoons; Safforn (kesar) for garnishing (optional); Water as desired

Ingredients Serving: 4

Chicken cut into pieces with bone 500 gm
Ginger garlic paste 2 tsp
Turmeric powder 1/2 teaspoon
Yogurt 1/4 Cup
Salt to taste
Garam masala powder 1 tsp
Onions 3 roughly chopped
Whole cashewnuts 1/4 cup
Melon seeds (magaz) 2 tsp
Poppy seeds (Khus Khus) 1/2 tsp
Oil 2 tablespoons
Safforn (kesar) for garnishing (optional)
Water as desired

Instructions

Marinate chicken with ginger garlic paste, turmeric, yogurt, salt and half teaspoon of garam masala powder for 2 hours.
Put onions, cashewnuts, melon seeds, poppy seeds and cook it under pressure with one cup water till two or three whistles are given out. Release the pressure and keep aside to cool.
Sieve the boiled mix, don't throw out the water in which you have boiled the ingredients. Put the mixture into a mixture jar and blend to a smooth paste.
Heat oil in a pan, add marinated chicken and saute for five to seven minutes.
Add ground paste and mix well. Cook for three to four minutes. Add saffron and mix well. Cook for eight to ten minutes on low heat.
Serve hot with rice or paratha.

Similar Recipes