What separates the Afghani chicken dish from the rest is the creamy-ness from the cashew nuts and the smokiness that the charcoal lends to the dish. It’s a recipe that requires you to go the extra mile in terms of procuring the coal (I got mine from my jeweller 🙈) or wood if that’s what you’re using but the results are well worth the effort. This chicken is best paired with nans and rotis or jeera rice. I hope you do give it a try.
INGREDIENTS:
500g Chicken
For marinade :
1 large onion
10 cloves of garlic
Thumb of a ginger
2 green chillies
Fistful coriander
10-12 pieces of cashewnuts
2 tbsp curd
1.5tbsp dry roasted Kasuri Methi
2 tbsp Garam Masala
Juice of 1 lime
1 tbsp salt
2-3 inch of charcoal or wood
6 pieces of clove
1 tsp ghee
4-5 tbsp ghee
3 tbsp cream
PROCEDURE:
1. To a blender, add 1 chopped onion, 10 cloves of garlic, thumb of a ginger, 2 green chillies, fistful coriander, 10-12 pieces of cashew nuts( Cashew nuts are what make this recipe rich and creamy so please do not skip this step), 2 tbsp curd. Blend into a purée.
2. Coat Chicken evenly with this paste. Add 1.5tbsp Kasuri Methi, 2 tbsp Garam Masala, juice of a lime and 1 tbsp salt. Marinade for a minimum of 30 minutes (this allows the chicken to soak in all the flavours & the curd in the marinade helps soften the chicken)
3. To a hot pan, add 4-5tbsp Ghee. Once the ghee is hot and smoking, add the chicken pieces.
4. Leave it undisturbed on low heat for 5 minutes. Turn gently after 5 minutes & allow chicken to cook in the water it releases from within.
5. Add a cup of water once the natural water dries out and let simmer on low heat.
6. Once all the water has dried out, add 2-3tbsp cream and mix well.
7. Take a piece of coal ( I procured mine from the jeweler :) ) or a piece of wood and char it over a fire for 5 minutes.
8. On low heat, in the centre of the pan, place a small clean bowl and add the piece of coal/wood. Add 6 pieces of clove and 1 tbsp of ghee.
9. Cover with a lid immediately and allow the flavours from the smoke to infuse with the chicken for 2 minutes.
Plate up & Enjoy!
Watch the video for this recipe here :
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