Afghani Chicken Curry
This delicious dish features marinated chicken cooked in a rich yogurt-based sauce infused with spices like cumin, coriander, turmeric, and garam masala. It’s flavorful yet mild, striking the perfect balance. A not so traditional creamy curry recipe without any cream or cashews.
Servings: 3 people
Calories: 680.35kcal
Ingredients
For the paste:
- ½ cup chopped coriander leaves a fistful
- 2 sprig fresh mint leaves optional
- 3 green chillies adjust according to preference
- 1 inch ginger approximately 20g
- 6 to 8 garlic cloves approximately 20g
- 2 large red onions approximately 250g, preferably red or white
- salt to taste
- 2 to 3 tablespoons cooking oil
For the yoghurt mix:
- 1 ½ cups yoghurt whisked (at room temperature)
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon garam masala
- 1 teaspoon kasuri methi
For pan-frying:
- 1 to 2 tablespoons ghee
- 500 to 800 grams chicken whole legs
For the curry:
- 2 tablespoons ghee
- 1 cinnamon stick
- 2 green cardamom
- 2 bay leaf
- 1 cup water
- 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 red 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.1 ½ cups yoghurt, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon garam masala, 1 teaspoon kasuri methi
- 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.
Notes
Use my garam masala recipe.
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Nutrition
Calories: 680.35kcal | Carbohydrates: 21.42g | Protein: 32.68g | Fat: 51.9g
