Tried This Afghani Chicken By Chef Ranveer Brar Yet?
Not Afghan Jalebi But This Is Afghani Chicken By Chef Ranveer Brar
Updated:Oct 12, 2022
Attention chicken lovers!! We have something for you
Be it vegetarian or non-vegetarian, Afghani cuisine is quite famous for its amazing taste. This cuisine is influenced by various cultures like Persian, Indian, Mongolian, and the Mediterranean. And for many chicken lovers, Afghani Chicken is the best thing on the planet. This chicken dish has a mildly spicy chicken preparation which is enjoyed dry and with gravy as well. The gravy one is made with fresh cream, curd, and cashew paste. Undoubtedly, it is the tastiest chicken dish and is often served with rumali roti and green chutney.
Celebrity chef Ranveer Brar has shared too many recipes for us and made our lives easier. This time, he shared with us the recipe of Afghani chicken that is going to make us drool. So, follow the steps below and have this chef Ranveer Brar’s recommended incredibly tasty Afghani chicken for dinner.
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Serve: 2 to 4
1 Chicken (thigh/drumstick)
½ cup prepared curd mixture
½ cup coriander leaves
2 to 3 green chilies
1-inch ginger (peeled and sliced)
6 to 8 garlic cloves
2 large white onions (roughly sliced)
Salt to taste,
2 to 3 tbsp oil
For curd mixture
1 ½ cup curd (beaten)
¼ tsp turmeric powder
½ tsp coriander powder
½ tsp cumin powder
¼ tsp garam masala (optional)
½ tsp dry fenugreek leaves (crushed)
For Roasting chicken and gravy
5 tbsp ghee
2 bay leaf
1-inch cinnamon stick
2 green cardamoms
Prepared curd mixture
2 cup water
Add coriander leaves, green chili, ginger, garlic, white onions, salt to taste, and oil.
Transfer it into a grinder jar, grind into a smooth paste, and keep it aside for further use.
Take another large mixing bowl, add curd and prepared paste.
Now, add turmeric powder, coriander powder, cumin powder, garam masala, and fenugreek leaves and mix it well.
Firstly, make slits on both sides of chicken drumsticks and thighs using a sharp knife. Make sure that the slits are not too deep.
Now, add half a quantity of the prepared curd mixture and mix it well.
Let it marinate for 25 to 30 minutes.
Heat a pan on medium heat. When the pan becomes hot enough, add chicken pieces one by one with ghee.
Add the pieces well from one side till golden brown, flip them one by one, and fry from the other side.
In a deep pot, add ghee, once it gets hot add bay leaf, cinnamon stick, and green cardamom, and let it splutter well.
Add the prepared curd mixture.
Let the gravy cook on medium heat for about 7 to 8 minutes while stirring occasionally.
Now, add roasted chicken and water. Let the chicken cook in the gravy on medium heat for about 10 minutes.
Transfer it to a serving dish, and garnish it with coriander sprig, and ginger julienne.
Serve hot with roti.
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