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Afghani Chicken - SK Khazana

This chicken made with cream and lemon juice is absolutely lip smacking This is a Sanjeev Kapoor exclusive recipe.

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Afghani Chicken - SK Khazana

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Main Ingredients Chicken , Large onion
Cuisine Other Cuisines
Course Main Course Chicken
Prep Time 41-50 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Afghani Chicken - SK Khazana

  • 750 grams Chicken cut into big pieces on the bone
  • 1 Large onion quartered
  • 10-12 cloves Garlic peeled
  • 1 inch Ginger peeled
  • 1/2 small bunches Fresh coriander leaves
  • 10-12 Cashewnuts
  • 2 Green chillies
  • 1/2 cup Yogurt
  • 1 teaspoon Dried fenugreek leaves (kasuri methi) powder
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Lemon juice
  • to taste Salt
  • 3 1/2 tablespoons Ghee
  • 3 tablespoons Fresh cream
  • 1 Small coal piece
  • 4-5 Cloves
  • for garnish Ginger strips
  • for garnish Fresh coriander sprig
  • for garnish Lemon wedges
  • for garnishing Lachcha parantha

Method

  1. Put onion, garlic, ginger, coriander, cashewnuts, chillies and ¼ cup water in a grinder jar and grind to a fine paste.
  2. Take chicken pieces in a bowl, add the ground paste, yogurt, dried fenugreek leaves powder, garam masala, lemon juice and salt and mix well. Set aside to marinate for ½ hour.
  3. Heat ghee in a non-stick pan, add the marinated chicken pieces and sear for 4-5 minutes. Add the remaining marination and ½ cup water. Cover and cook for 10-15 minutes or till done. Add fresh cream and mix well.
  4. Place a small katori in the middle of the chicken mixture, place a burning piece of coal in it, add cloves and ½ tbsp ghee and cover immediately. Let it remain thus for 4-5 minutes.
  5. Mix the chicken well, transfer into a serving bowl. Garnish with ginger strips, coriander sprig and a lemon wedge.
  6. Serve hot with lachcha paranthas.
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