Afghani Chicken Recipe - Yummy Traditional

Afghani Chicken Recipe


                                                                             
afghani chicken recipe with step by step photos


Afghani Chicken || Chicken Recipe || How to Make Afghani Chicken Recipe with step-by-step photos

Afghani Chicken is a dish mainly from Northern Areas in Pakistan that combines elements and ingredients of both the ruler and urban styles of cooking, though is a dry dish with very little gravy, this taste is very nice and delicious, and can be served as hot chapati and naan besides raita and onion salad
Curry is synonymous with Pakistani Foods, there are some delicious examples of it in this varied, exotic cuisine dry Chicken Curry is one I have created in my kitchen it's simple to cook and tastes great 
                              
how to make afghani chicken



I have always been curious about other cultures and traditional cuisine, and this recipe is one of them though I did some variations according to our taste, Usually, KPK and Afghan cuisine styles are much similar, both are used fewer spices in their meals, this is the reason mostly afghani foods are seen in kPK as well, this will be more wholesome recipe if you prepare with desi chicken along with pure ghee, as well as this recipe can be cooked with mutton, beef and lamb
Tips:
  1. To prepare this dish you can use any type of meat other than chicken
  2. You just will have to add papaya paste or tenderized powder to apply over the meat and marinate overnight
  3. Note, I cooked with ghee you can prepare with olive oil or any vegetable oil but the real taste comes only to cooking with ghee or pure ghee...                    
                                                                          
chicken recipe


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ingredients-of-dry-chicken-curry

    To cook dry chicken curry, first, rinse and chop chicken into medium-sized pieces, and chop ginger into thin slices


    rinse-and-cut-chicken-and-ginger

    Finely ground ginger garlic paste, peel and cut the tomatoes into small cubes


    chop-the-tomato-and-ginger-garlic-paste

    Squeeze the lemon juice, slightly dry roast and crush the black peppercorn and cumin seeds together.

    crushed-the-black-pepper-and-squeeze-the-lemon-juice


    Put chicken pieces into the pot along with add ginger and garlic paste, then add salt, mix them well 


    put-chicken-pieces-into-the-pot
    add-salt-and-mix-well


    Cover the lid and allow to cook for around 10 minutes over medium flame, after 10 minutes add tomatoes 


    cover-the-lid-and-cook-the-chicken-for-10-minutes
    add-tomatoes-into-the-chicken

    Cook tomatoes till they are soft, now add all powder spices to the chicken

    cook-the-tomatoes-in-the-chicken
    put-all-spices-powder-into-the-chicken

    Stir to combine and then add ghee/oil, finely add remaining spices ginger slices, green chillies, basic garam masala and lemon juice then mix well and simmer it for 10 minutes over low heat

    stir-to-combine-chicken-curry
    add-remaining-spices-into-the-dry-chicken-curry


    Dry chicken curry is done to serve

    afghani chicken


    Dry chicken curry is served with naan, tandoori and rotis as well as raita and salad 

                 
    afghani chicken recipe



    Tasty dry chicken is ready 







    Afghani Chicken is a dish mainly from Northern Areas in Pakistan that combines elements and ingredients of both the ruler and urban styles of cooking
    Ingredients:
    1. 500g, chicken with bones
    2. 1 tsp, black peppercorn
    3. 1 tsp, cumin
    4. 2 tsp, ginger garlic paste
    5. 1 cup, ghee/oil
    6. Salt to taste
    7. 7-9, thin green chillies
    8. 3, tomato
    9. 1 tbsp, ginger
    10. 1 tsp, red chilli powder
    11. 1/3 tsp, turmeric powder
    12. ½ tsp, homemade basic garam masala
    13. 1 tbsp, lemon juice
    How to make the Afghani chicken?
    1. In the pot put chicken pieces, ginger garlic paste and salt
    2. Stir well for a minute
    3. Cover the lid and cook it on low-medium heat for 10 minutes
    4. After 10 minutes you will see the chicken has released its water
    5. Then add tomatoes and stir well
    6. Again cover the lid and cook it till the tomatoes are soft
    7. Now combine all powder spices red chilli powder, turmeric powder, salt, cumin and crushed black pepper
    8. Stir to combine for 2 minutes
    9. Right after adding ghee to the chicken then further mix them well for a minute
    10. Finely add green chillies, ginger slices, lemon juice and basic garam masala
    11. Stir well and simmer it for 10 minutes over low heat
    12. Now afghani dry chicken is done
    13. Note: water won’t be added to this dish chicken will be tender with tomato water 
    14. Dry chicken curry is served with naan, tandoori and rotis as well as raita and salad 
    Not be duplicated, rewritten or published without permission- Thank you! 

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