Chicken Afghani gravy_ _ Easy to make _ Mughali Chicken Afghani _ Afghani chicken korma
- 4 years ago
#chopnchill
#mughlairecipe
#Afghanichicken
Afghani chicken comes from Afghani cuisine.Afghani chicken recipe is very creamy and different,it is cooked in a different way as compared to other chicken gravy dishes.Unlike other mughlai dish Afghani chicken is mildly spicy and can be served with spicy chutney.Chicken Afghani has a very lip smacking taste as it has richness of cream,nuts,ghee,lemon juice and other spices.Chicken is initially marinated with curd,cream,lime juice,ginger-garlic,black pepper,green chilies,cashew nuts and almonds paste.If marinated for a long time, chicken tends to be more delicious.Further the chicken is grilled/roasted and then cooked in a gravy.Chicken Afghani can also be cooked as a starter if we not want it in a gravy form. As we all want to make it at convenience of our home and restaurant style,so I am sharing my easiest,tasty and quickest recipe of Afghani chicken/Murgh Afghani ,which is very less time consuming and mouthwatering.In this recipe of mine ,twist is that we will not make gravy separately and instead we will cook little less cooked and fried chicken in gravy itself to release its taste in gravy ,which makes it more delicious.Smoke it with charcoal to give smoky flavor like restaurants and enjoy it with family and friend.If you like my recipe then please let me know in the comment box below and like,subscribe and share my channel chop n chill ,thanks.Lets start ...
Ingredient for the recipe :
1 kg of chicken (big or small pieces)
1/3 cup oil
1/3 cup ghee
6 green cardamom/hari elaichi
200 ml of water or as thick or loose gravy consistency you want
1/4 tsp of green cardamom powder/hari elaichi powder
For marination :
250 gm of curd/dahi
1 big onion or if medium then take one and half
50 gm of cashew nuts
12 Almonds
7 to 8 green chilies/hari mirch or as per your taste
Make paste of above ingredients
250 ml of fresh cream(can use amul fresh cream)
1 tbsp fenugreek leaves/kasuri methi
1 tbsp of garam masala powder(prefer homemade)
1 tsp salt or as per taste
1 tsp of black pepper powder/kali mirch powder
2 tbsp of lemon juice/nibu ka rus
1 heaped tbsp of ginger paste
1 heaped tbsp of garlic paste
1 tbsp of chat masala powder
Notes : Prefer non stick pan for frying chicken to avoid sticking and burning.
Use proper measuring cups and spoon for perfect measurement.
If marinating for a long time the keep chicken in refrigerator and take it out 30 mins before
frying.
Recipe for Fish curry/gravy : https://youtu.be/0QldQH5X8uQ
Recipe link for chicken korma: https://youtu.be/93CZPhGcmKY
Recipe link for chicken malai tikka/kabab: https://youtu.be/VjczcJh93ec
Recipe link for Mumbai style chicken pulao: https://youtu.be/WpdLN9C13N0
Facebook link : https://fb.me/chopchill53
#chopnchillafghanichicken
#chickenafghanibychopnchill
#Howto
#mughlairecipe
#Afghanichicken
Afghani chicken comes from Afghani cuisine.Afghani chicken recipe is very creamy and different,it is cooked in a different way as compared to other chicken gravy dishes.Unlike other mughlai dish Afghani chicken is mildly spicy and can be served with spicy chutney.Chicken Afghani has a very lip smacking taste as it has richness of cream,nuts,ghee,lemon juice and other spices.Chicken is initially marinated with curd,cream,lime juice,ginger-garlic,black pepper,green chilies,cashew nuts and almonds paste.If marinated for a long time, chicken tends to be more delicious.Further the chicken is grilled/roasted and then cooked in a gravy.Chicken Afghani can also be cooked as a starter if we not want it in a gravy form. As we all want to make it at convenience of our home and restaurant style,so I am sharing my easiest,tasty and quickest recipe of Afghani chicken/Murgh Afghani ,which is very less time consuming and mouthwatering.In this recipe of mine ,twist is that we will not make gravy separately and instead we will cook little less cooked and fried chicken in gravy itself to release its taste in gravy ,which makes it more delicious.Smoke it with charcoal to give smoky flavor like restaurants and enjoy it with family and friend.If you like my recipe then please let me know in the comment box below and like,subscribe and share my channel chop n chill ,thanks.Lets start ...
Ingredient for the recipe :
1 kg of chicken (big or small pieces)
1/3 cup oil
1/3 cup ghee
6 green cardamom/hari elaichi
200 ml of water or as thick or loose gravy consistency you want
1/4 tsp of green cardamom powder/hari elaichi powder
For marination :
250 gm of curd/dahi
1 big onion or if medium then take one and half
50 gm of cashew nuts
12 Almonds
7 to 8 green chilies/hari mirch or as per your taste
Make paste of above ingredients
250 ml of fresh cream(can use amul fresh cream)
1 tbsp fenugreek leaves/kasuri methi
1 tbsp of garam masala powder(prefer homemade)
1 tsp salt or as per taste
1 tsp of black pepper powder/kali mirch powder
2 tbsp of lemon juice/nibu ka rus
1 heaped tbsp of ginger paste
1 heaped tbsp of garlic paste
1 tbsp of chat masala powder
Notes : Prefer non stick pan for frying chicken to avoid sticking and burning.
Use proper measuring cups and spoon for perfect measurement.
If marinating for a long time the keep chicken in refrigerator and take it out 30 mins before
frying.
Recipe for Fish curry/gravy : https://youtu.be/0QldQH5X8uQ
Recipe link for chicken korma: https://youtu.be/93CZPhGcmKY
Recipe link for chicken malai tikka/kabab: https://youtu.be/VjczcJh93ec
Recipe link for Mumbai style chicken pulao: https://youtu.be/WpdLN9C13N0
Facebook link : https://fb.me/chopchill53
#chopnchillafghanichicken
#chickenafghanibychopnchill
#Howto