Chicken Afghani - A delicious and creamy chicken curry, goes well Naan / Rotis / Pulao …
For brown onion paste:
3 tablespoon oil
2 onions (medium size), thinly sliced (separate each layer)
½ teaspoon sugar
Heat oil in a frying pan / karahi on a medium heat. Add thinly sliced onions and fry till light golden color (approximate time 10 -12 minutes). Do not fry on high heat.
At this stage (color changes form pink to light golden and no moisture), add ½ teaspoon sugar and fry / toss on a medium to low heat for another 8 minutes / until done. It will become crisp and golden color. Switch off the heat . Carefully remove fried onions from oil and keep aside to cool for 15 minutes. Do not use remaining oil for other cooking purpose. Make a smooth paste of fried onions in a small mixer. Do not add water when making paste.
For brown cashew nut paste:
10 cashew nuts
1 tablespoon oil
Heat oil in a small pan on medium heat. Fry cashew nuts until golden color on a medium to low heat. Carefully remove from the oil and keep aside for 15 minutes. Make a smooth paste of fried cashew nuts in a small mixer bowl with 2 tablespoon water. Keep aside.
500 g chicken, cut into medium pieces
½ teaspoon salt
½ teaspoon turmeric powder
½ teaspoon red chilli powder
Wash and clean chicken pieces. Drain out water thoroughly. In a wide bowl, marinate chicken pieces with turmeric powder, red chilli powder and salt. Cover and keep aside for half an hour.
For the curry:
1 tablespoon oil
2 cinnamon sticks
2 onion, finely sliced
2 tablespoon ginger – garlic paste (fresh & homemade)
Brown onion paste
¾ teaspoon red chilli powder
1 teaspoon coriander powder
¼ teaspoon turmeric powder
½ teaspoon pepper powder
Marinated chicken pieces
3/4 teaspoon salt (or to taste)
150 ml water (approximately ¾ cup water in Indian standard measuring cup of 200 ml / 8 oz capacity). It won’t be tasty if the gravy is too thin.
Brown cashew nut paste
1 teaspoon chopped coriander leaves or mint leaves
Dilute red chilli powder, coriander powder, turmeric powder and pepper powder in 2 tablespoon water and keep aside (spice mix).
In a frying pan or a karahi, heat oil on a medium heat. Add cardamom, cloves and cinnamon and fry on a low heat until fragrant.
Add sliced onions and fry until golden color.
Add ginger – garlic paste and fry on a low heat for 1 – 2 minute until the raw smell goes.
Add brown onion paste and mix well.
Add diluted spice mix powder and mix well. Fry on a low heat for 2 minutes until the raw smell goes and well combined with other ingredients.
Add marinated chicken pieces and adjust salt to taste. Add 3/4 cup / 150 ml water when cooking. Cover with a tight lid and cook on a medium to low heat for 25 - 30 minutes until almost done / chicken pieces almost cooked.
At this stage, add brown cashew nut paste and mix well. Cover again and cook on a low heat for another 10 minutes / until the gravy thickens / fragrant. Adding brown cashew nut paste will make creamy and rich curry. Sprinkle chopped coriander or mint leaves and serve with Indian breads / pulao …