Chicken Curry Afghani
Murga Curry Afghani
This delicious, creamy curry is unbelievably easy to make and is superb served with Boiled Rice and Tandoori Roti or Naan. You can cook lamb or mutton this way too. Addition of a handful of dry methi leaves during cooking gives a slightly different but lovely flavour. Serves 6
1 kg. chicken pieces of your choice, skin removed
1 large or 2 medium onions
1 1/2 inch piece of ginger, peeled
4-6 cloves of garlic
1 cup cashew nuts
2-3 tsp. white sesame seeds or til
1 cup thick yoghurt
1 tsp. freshly grated nutmeg or jaiphal
1/4 tsp. chilli powder, adjust to taste
1 tsp. sweet paprika powder for colour
1 heaped tsp. coriander powder
A few saffron strands
Salt to taste
3-4 tbsp. oil
1 tsp. black cumin or kala jeera
4-5 green cardamoms
3-4 bay leaves
1-2 inch piece of cinnamon
1/2 tsp. Garam Masala
A large handful of fresh coriander leaves chopped
Place all marinade ingredients in a blender and blend to a paste. Adjust seasoning. It should be slightly over spiced and salted at this stage, it has to mix with the chicken yet.
Take the skins off the chicken pieces and add to the marinade in a bowl. Mix well to coat evenly. Leave overnight or at least for a few hours in an airtight container in the fridge .
Crack cardamoms at the top with a rolling pin. Keep aside.
Heat the oil in a large pan or wok. Add cardamoms, cumin seeds, cinnamon stick and bay leaves, fry for 10-15 seconds.
Now add marinated chicken with all the marinade. Stir and turn chicken over well in the oil.
Bring to a brisk boil. Turn heat down and simmer covered, until chicken is tender. This takes roughly ½ hour with good chicken. You may need to add a little water if the gravy/sauce looks too thick. The gravy should cling to chicken pieces.
Turn heat off, add half the chopped coriander leaves and mix.
Sprinkle garam masala on top, cover and leave for flavours to infuse.
Just before serving, re-heat, garnish with remaining coriander leaves and serve hot with Tandoori Roties, Naans or Chapatties.