How to make Afghani Chicken - SK Khazana -

This chicken made with cream and lemon juice is absolutely lip smacking

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Large onion

Cuisine : Other Cuisines

Course : Main Course Chicken

advertisement

For more recipes related to Afghani Chicken - SK Khazana checkout Chicken Tetrazini, Chicken Manchurian, Nimboo Dhania Murgh, Chicken Saag Keema . You can also find more Main Course Chicken recipes like Bhuna Kukda, Garlic Chicken, Lemon Chicken With Chickpeas, Three Pepper Chicken.

Afghani Chicken - SK Khazana

Afghani Chicken - SK Khazana Recipe Card

Print

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 41-50 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Afghani Chicken - SK Khazana Recipe

  • Chicken cut into big pieces on the bone 750 grams

  • Large onion quartered 1

  • Garlic peeled 10-12 cloves

  • Ginger peeled 1 inch

  • Fresh coriander leaves 1/2 small bunches

  • Cashewnuts 10-12

  • Green chillies 2

  • Yogurt 1/2 cup

  • Dried fenugreek leaves (kasuri methi) powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Ghee 3 1/2 tablespoons

  • Fresh cream 3 tablespoons

  • Small coal piece 1

  • Cloves 4-5

  • Ginger strips for garnish

  • Fresh coriander sprig for garnish

  • Lemon wedges for garnish

  • Lachcha parantha for garnishing

Method

Step 1

Put onion, garlic, ginger, coriander, cashewnuts, chillies and ¼ cup water in a grinder jar and grind to a fine paste.

Step 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.

Step 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.

Step 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.

Step 5

Mix the chicken well, transfer into a serving bowl. Garnish with ginger strips, coriander sprig and a lemon wedge.

Step 6

Serve hot with lachcha paranthas.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.