How to make Afghani Chicken Curry -

Cashewnuts add a delicious richness to this delectable chicken curry.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Ginger-garlic paste (अदरक-लहसुन की पेस्ट )

Cuisine : Fusion

Course : Main Course Chicken

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For more recipes related to Afghani Chicken Curry checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Moroccan Chicken With Lentils Lowfat Spaghetti With Chicken And Eggplant Desi Shepherd’s Pie Spicy Chicken

Afghani Chicken Curry

Afghani Chicken Curry Recipe Card

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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 : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Afghani Chicken Curry Recipe

  • Chicken cut into 1 inch pieces on the bone 750 grams

  • Ginger-garlic paste 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Yogurt 1/4 cup

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Onions roughly chopped 3 medium

  • Whole Cashewnuts 1/4 cup

  • Melon seeds (magaz) 1 teaspoon

  • Poppy seed (khuskhus) 1 teaspoon

  • Oil 2 teaspoons

  • Saffron (kesar) a pinch

Method

Step 1

Marinate chicken with ginger-garlic paste, turmeric powder, yogurt, salt and half teaspoon garam masala powder for one hour.

Step 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.

Step 3

Put the mixture into a mixer jar and blend to a smooth paste.

Step 4

Heat oil in a non-stick pan, add marinated chicken and sauté for five to seven minutes.

Step 5

Add ground paste and mix well. Cook for three to four minutes. Add saffron and mix well, cook for eight to ten minutes.

Step 6

Serve hot.

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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.