Chicken Afghani

'Having people over for dinner?' The first question that pops up in everyone's mind is 'what should I make? Chicken Afghani is your answer. A rich, creamy chicken made with yogurt/heavy cream, packed with spices, and infused with a spicy tandoori flavor creates a delicious dish for dinner parties. Scroll below to make this dish that will leave your guests satisfied but wanting more...

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Prep Time: 45 minutes Cook Time: 1 hour and 15 minutes

Ingredients (serves 4-5)

1 lb chicken(preferably with bones)

1 tbsp ginger paste

1 tbsp garlic paste

1 1/2 tbsp green chillies paste

1 1/2 cups yogurt

1/2 tsp turmeric

1/4 cup onion paste

2 green cardamon

3 cloves

2 tsp chaat masala

2.5 tsp garam masala

1 tsp black pepper powder

1 tbsp white vinegar

1/2 tsp kasoori methi (fenugreek powder)

1/2 cup heavy cream

1/4 cup and 1tbsp oil

3/4 cup water

1 piece of coal (about 3-4 inches wide)

1 tsp cardamon powder (optional)

1 tbsp ghee

1 inch ginger slivers

Coriander/cilantro to garnish

Salt to taste

How to make?

Step 1:

Wash, clean, and cut chicken into medium-sized cubes.

Step 2:

Apply ginger paste, garlic paste, green chilli paste, turmeric, yogurt, and salt to the chicken. Refrigerate for 30-45 minutes.

Step 3:

Heat 1 tbsp of oil in a pan on medium heat. Add cardamom and cloves to the oil and saute for 5-6 minutes.

Step 4:

In the same pan, add the remaining oil followed by onion paste. Cook for 7-8 minutes till the paste becomes translucent.

Step 5:

Add the marinated chicken to the pan along with 3/4 cup water. Cover the lid and cook till the chicken is tender and moist. Stir occasionally.

Step 6:

Once the chicken is cooked, add garam masala, chaat masala, black pepper powder, white vinegar and cook for 6-7 minutes. Add salt to taste.

Step 7:

Add heavy cream to the chicken, mix well, and cook till it boils. Lower the heat once the gravy starts boiling. Create a well in the center of the pan, by pushing a glass or steel cup into it (Or use aluminum foil as a substitute).

Step 8:

In the meanwhile, take a piece of coal and hold it over a gas flame or electric stove with the help of tongs. The coal will begin to turn red and grey in approximately 5-6 minutes. heat a piece of coal on the stove till it is hot and red.

Step 9:

Once the coal piece is ready, place the coal inside in the glass/steel cup in the pan. Sprinkle approximately 1 tbsp of cardamon powder and pour ghee on the coal piece. Once the ghee is added, it will begin to smoke. At this point, immediately cover the pan and allow it to rest for 1-2 minutes.

Step 10:

Open the lid and remove the coal cup. Gently stir the chicken gravy.

Garnish with ginger slivers and coriander. Serve hot with naan or rumali roti!