Afghani Chicken Gravy


    Chicken 750 gms Bone in (washed and drained)

    Curd cup

    Lemon juice 1 tablespoon

    Kasuri Methi 1 and half teaspoon

    Ginger garlic paste 1 tablespoon

    Almonds 8-10 nos.

    Salt to taste

    Cumin powder 1 teaspoon

    Chat masala teaspoon

    Garam masala powder teaspoon

    Fried Onions cup

    Cooking Cream/fresh cream cup

    Green chillies 2-3 nos.

    Coriander leaves for garnish

    Oil 2-3 tablespoons

    Water as required


    In a bowl add in the Ginger garlic paste, curd, lemon juice, salt to taste, garam masala powder, chat masala, dried kasuri methi (finely crushed), cooking/fresh cream and mix well. Use this as a marinade. Apply the marinade on the chicken pieces and keep aside for atleast half an hour.

    In a broad pan or pot add oil. Heat and bring to medium low flame. Lay the chicken pieces carefully without overlapping. Save the remaining marinade for later use. Let the chicken pieces cook until the colour changes and the marinade on it dries up. Add the cumin powder.

    Make a paste out of the almonds, fried onions, green chillies and some coriander leaves. Once the chicken has some brown colour on it add this paste along with some water and keep cooking until the oil floats on the gravy. Keep the gravy thick and not very loose. Garnish with coriander leaves and serve hot with Jeera pulao and Mango Salad.


    Note: Check out the recipe for Jeera Pulao and Mango salad too.