Afghani cuisine was generally influenced by Indian and Persian cuisines. It has its own specialty and taste. It is a mixture of dry nuts, fresh cream, curd and mild spices and has a creamy texture and flavourful taste. It is a delicious dish served with roti, naan, parathas etc.
Ingredients
1. Chicken – 500 gm
2. Onion – 1 large
3. Garlic – 10 cloves
4. Ginger –1 inch piece
5. Coriander leaves – 1 cup
6. Cashew nuts – 10
7. Green chilliest – 2
8. Curd – 1 cup
9. Kasuri methi powder – 1 tsp
10. Garam masala powder – ½ tsp
11. Coriander powder – 1 tsp
12. Jeera powder - 1 tsp
13. Chat masala – 1 tsp
14. Black pepper powder – ½ tsp
15. Chilli flakes – 1 tsp
16. Green chillies chopped - 2
17. Lemon juice – 1 Tbsp
18. Salt
19. Fresh cream – 3 Tbsp
20. Ghee – 2 Tbsp
21. Coriander leaves and ginger juliennes for garnish.
Preparation
1. Wash and drain the chicken pieces and prick the pieces all over with fork or knife and keep in a bowl.
2. Grind onion, garlic, ginger, coriander leaves, cashew nuts, chillies to a fine paste.
3. Marinate the chicken pieces with the above prepared paste, curd, kasuri methi powder, garam masala, coriander powder, jeera powder, black pepper powder, chaat masala, chilli flakes, green chilles chopped, lemon juice and salt. Mix well and set aside for one hour.
4. Heat ghee in a non stick pan and shallow fry the chicken pieces for 4-5 minutes.
5. Then add the remaining marination and ½ cup of water. Mix well and cook covered on medium flame for approx 10 minutes till done.
6. Add fresh cream and mix well.
7. Remove from flame. Garnish with coriander leaves and ginger juliennes.
8. Serve hot.
Tips
1. For an authentic flavour place a small piece of activated (burning) charcoal in a steel bowl/katori with ½ tsp ghee and place in the centre of pan. Cover and keep aside for 5 minutes. Remove the bowl/katori.
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