afghani chicken recipe by sanjeev kapoor
Ingredients for Afghani Chicken Curry Recipe Chicken cut into 1 inch pieces on the bone 750 grams Ginger-garlic paste 2 teaspoons Turmeric powder 1/2 teaspoon Yogurt 1/4 cup Salt to taste Garam masala powder 1 teaspoon Onions roughly chopped 3 medium Whole Cashewnuts 1/4 cup Melon seeds (magaz) 1 teaspoon Poppy seed (khuskhus) 1 teaspoon Oil 2 teaspoons Saffron (kesar) a pinch Method Marinate chicken with ginger-garlic paste, turmeric powder, yogurt, salt and half teaspoon garam masala powder for one hour. Put onions, cashewnuts, melon seeds and poppy seeds and cook it under pressure with one cup water till two to three whistles are given out. Release the pressure and keep aside to cool. Put the mixture into a mixer jar and blend to a smooth paste. Heat oil in a non-stick pan, add marinated chicken and sauté for five to seven minutes. Add ground paste and mix well. Cook for three to four minutes. Add saffron and mix well, cook for eight to ten minutes. Serve hot.
afghani chicken recipe by sanjeev kapoor
Ingredients of Afghani Chicken 16 pieces skinless chicken 1 1/2 teaspoon garlic paste 4 tablespoon lime juice 6 tablespoon cheese spread 1 1/2 teaspoon ginger paste 2 tablespoon fresh cream 6 tablespoon cashew nut paste salt as required For Marination 2 egg How to make Afghani Chicken Here’s how you can prepare this delicious Afghani recipe, wash the chicken pieces and let them dry. Take a bowl and add ginger paste, garlic paste, lime juice and salt. Mix the ingredients well and keep aside. Then, take a bowl and marinate the chicken pieces with the mixture and keep it aside for about 20 minutes. After half an hour, add cashews paste, cheese spread, cream and whisked eggs to the mix. Let it stay for another 10 minutes. Once marinated, place the chicken pieces in the skewers by slightly pricking on the chicken pieces and roast them in a preheated tandoor for another 5 minutes. Once the chicken pieces appear to be cooked, serve them hot with any chutney of your choice.
