Afghani Chicken Curry Recipe

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This topic contains 1 reply, has 2 voices, and was last updated by  Dronz 3 years, 7 months ago.

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  • #276
    darran22
    darran22
    Participant

    Main Ingredients : Chicken(चिकन), Ginger-garlic paste(अदरक-लहसुन की पेस्ट )

    Cuisine : Other Cuisines

    Course : Main Course_Chicken

    murgh
    Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

    For more recipes related to Afghani Chicken Curry checkout Chicken Tetrazini , Kolhapuri Chicken , Achari Mirchi Murgh , Persian Style Chicken . You can also find more Main Course_Chicken recipes like Plum Chilli Roast Chicken, Dhaniya Chicken, Broad Beans With Chicken, Chicken Cutlet with Vegetables. Or try out these recipes from Other Cuisines Cuisine like Chettinad Fish Fry, Creamy Cajun Spaghetti, Fig and Walnut Loaf, Baked Alaska.

    Afghani Chicken Curry Recipe – Afghani Chicken Curry
    Afghani Chicken Curry Email Save Print
    Prep Time : 6-10 minutes

    Cook time : 21-25 minutes

    Serve : 4

    Level Of Cooking : Medium

    Ingredients
    Chicken cut into 1 inch pieces on the bone750 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 chopped3 medium

    Whole Cashewnuts 1/4 cup

    Melon seeds (magaz) 1 teaspoon

    Poppy seed (khuskhus) 1 teaspoon

    Oil 2 teaspoons

    Saffron (kesar) a pinch

    Method
    Step 1

    Marinate chicken with ginger-garlic paste, turmeric powder, yogurt, salt and half teaspoon garam masala powder for one hour.

    Step 2

    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.

    Step 3

    Put the mixture into a mixer jar and blend to a smooth paste.

    Step 4

    Heat oil in a non-stick pan, add marinated chicken and sauté for five to seven minutes.

    Step 5

    Add ground paste and mix well. Cook for three to four minutes. Add saffron and mix well, cook for eight to ten minutes.

    Step 6

    Serve hot.

    #291

    Dronz
    Participant

    Okay and I’m sure this recipe will taste delicious. I’m an Afghan so I’ll love Afghan food. I too chicken qurma but in different method. I’ll soon try this recipe too. Thanks for sharing!

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