A not so traditional creamy Afghani chicken curry recipe without any cream or cashews.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Dinner, Lunch, Main Course
Cuisine: Afghani, Indian, North Indian
Keyword: chicken curry without cream or cashews
Servings: 3people
Calories:
Author: Famidha Ashraf
Ingredients
For the paste:
½cupchopped coriander leavesa fistful
2sprigfresh mint leavesoptional
3green chilliesadjust according to preference
1inchgingerapproximately 20g
6 to 8garlic clovesapproximately 20g
2large onionsapproximately 250g, preferably red or white
salt to taste
2 to 3tablespoonscooking oil
For the yoghurt mix:
1 ½cupsyoghurtwhisked (at room temperature)
¼teaspoonturmeric powder
1teaspooncoriander powder
½teaspooncumin powder
¼teaspoongaram masala
1teaspoonkasuri methi
For pan-frying:
1 to 2tablespoonsghee
500 to 800gramschicken whole legs
For the curry:
2tablespoonsghee
1cinnamon stick
2green cardamom
2bay leaf
1cupwater
salt to taste
Instructions
Begin by preparing the paste. Combine the paste ingredients in a food processor or mixer grinder. Grind until smooth. No water needs to be added. Ensure to scrape down the sides of the processor to process all ingredients evenly.
½ cup chopped coriander leaves, 2 sprig fresh mint leaves, 3 green chillies, 1 inch ginger, 6 to 8 garlic cloves, 2 large onions, salt to taste, 2 to 3 tablespoons cooking oil
In a separate bowl, whisk the room-temperature yoghurt until smooth. Add the prepared paste and the ground spices. Whisk thoroughly until there are no white streaks of yoghurt. Taste and adjust the seasoning as desired.
Trim off any excess fat from the chicken and pat dry. Then make slits on both sides of chicken drumsticks and thighs using a sharp knife.
500 to 800 grams chicken whole legs
Place the chicken pieces in a bowl and add about ½ cup of the prepared yoghurt mixture to marinate the chicken. Cover and let it marinate for at least 30 minutes.
Heat a saucepan over medium heat. Add ghee or cooking oil, and once hot, add the whole spices.
2 tablespoons ghee, 1 cinnamon stick, 2 green cardamom, 2 bay leaf
Pour in the prepared yogurt mixture and cook over medium heat, stirring frequently, until it thickens and the oil surfaces.
Meanwhile, grill or pan-fry the marinated chicken with some ghee until the pieces turn white and charred. The chicken should not be fully cooked at this stage as it will be further cooked in the sauce.
1 to 2 tablespoons ghee
Add the semi-grilled chicken pieces along with just enough water to barely cover them. Stir to combine.
1 cup water, salt to taste
Once the curry starts to bubble, reduce the heat, cover the pot, and let the curry simmer gently for 15 to 20 minutes, or until the chicken pieces are fully cooked. The cooking time may vary depending on the size and cut of the chicken pieces.
Turn off the heat and serve the curry warm with Arabic or Indian flatbread, or rice.