| Prep Time | 35 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 2 tsp garlic-ginger paste
- 1/2 tsp Garam masala powder
- 1/2 tsp turmeric powder
- Salt - to taste
- 1/4 cup Yoghurt
For Curry
- 14-16 Licious Boneless Chicken Cubes
- 1 tbsp melon seed
- 3 medium chopped onions
- 2 tsp oil
- 1/4 cup cashew nuts whole
- Pinch of Saffron
- 2 tbsp butter
- 1 tbsp poppy seeds, soaked
- 1 cup cream
- 2 tsp black pepper, powdered
- 5-6 cardamom pods
- Salt - to taste
Ingredients
For Curry
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Instructions
- Take a clean bowl and add garlic-ginger paste, salt, garam masala, turmeric powder, yoghurt.
- Prick the boneless chicken cubes in 2-3 places with a fork.
- Mix them with the marinade ingredients and let them marinate for 5 hours.
- Grill the chicken pieces until they turn golden.
- Add chopped onions, melon seeds, poppy seeds, cashew nuts to a pressure cooker. Add a cup of water and then pressure cook these ingredients until three whistles.
- Keep the pressure cooker aside after releasing the pressure.
- Transfer the ingredients to a blender and then grind the melon seeds, poppy seeds, pepper, cashew nuts, and cardamom.
- Take a non-stick pan and add cooking oil to it.
- Add the chicken cubes and sauté for a few minutes.
- Add the blended paste and let it cook for a few minutes.
- Add saffron and thereafter cook for another 10 minutes.
- Serve hot with naan, rice or roti.
Recipe Notes
If you are fond of creamier curry, add coconut milk or cream, adjust the spices accordingly.
To make this recipe more flavoursome, sprinkle Kasuri Methi on this easy Afghani Chicken recipe before serving.
Low on carb and high on calorie and protein, the Afghani Chicken nutrition profile makes it again a preferred recipe to relish for every occasion.
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