Afghani cuisine is mildly spicy but highly aromatic. It is rich in texture and flavour as it uses ingredients such as cashew nuts, almonds, poppy seeds, fresh cream and different varieties of spices. Here we share an Afghani Curry recipe that is easy to prepare. Tender and juicy chunks of chicken are marinated in a rich Afghani sauce, and then cooked to perfection. Afghani Chicken Curry is truly a royal delight. Check out the recipe below!
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Authentic Afghani Chicken Curry Recipe
Take a bowl and add ginger-garlic paste, turmeric powder, salt, garam masala and yoghurt. Mix well and coat the chicken pieces. Let the chicken marinate for an hour.
Take a pressure cooker and put roughly chopped onions, cashew nuts, melon seeds and poppy seeds. Add one cup of water and pressure cook the ingredients until two to three whistles. Release the pressure and keep the cooker aside to cool down.
Take the ingredients from the pressure-cooker and transfer them to a blender. Blend it into a smooth paste.
Take a pan and add oil to it. Add the marinated chicken and sauté for 7-8 minutes. Then add the blended paste and let it cook for 4-5 minutes. Add saffron and cook for another 8-10 minutes. As the chicken turns tender and tends to fall off the bone, turn off the heat. Serve it hot with Roti, Rice or Naan.
If you want to make the curry creamier, then you can also add cream or coconut milk. Adjust the spices accordingly. If you want to add the cream in the marinade then make sure you do so in the end after putting all other ingredients.
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Frequently Asked Questions
Can I add Kasuri Methi to this recipe?
Yes. You can sprinkle some Kasuri Methi on the top before serving. This will give this dish an extra kick of flavour.
What can I use in place of cashew nuts?
You can use soaked and peeled almonds in place of cashew nuts.