Afghani Chicken Curry

Ingredients list for Afghani Chicken Curry

• 750 grams Chicken cut into 1 inch pieces on the bone
• 2 teaspoons Ginger-garlic paste
• 1/2 teaspoon Turmeric powder
• 1/4 cup Yogurt
• to taste Salt
• 1 teaspoon Garam masala powder
• 3 medium Onions roughly chopped
• 1/4 cup Whole Cashewnuts
• 1 teaspoon Melon seeds (magaz)
• 1 teaspoon Poppy seed (khuskhus)
• 2 teaspoons Oil
• a pinch Saffron (kesar)

Method

1. Marinate chicken with ginger-garlic paste, turmeric powder, yogurt, salt and half teaspoon garam masala powder for one hour.
2. Put onions, cashewnuts, melon seeds and poppy seeds and cook it under pressure with one cup water till two to three whistles are given out. Release the pressure and keep aside to cool.
3. Put the mixture into a mixer jar and blend to a smooth paste.
4. Heat oil in a non-stick pan, add marinated chicken and sauté for five to seven minutes.
5. Add ground paste and mix well. Cook for three to four minutes. Add saffron and mix well, cook for eight to ten minutes.
6. Serve hot.

Nutrition Info