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, and 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
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 very similar, both use 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:
- To prepare this dish you can use any type of meat other than chicken
- You just will have to add papaya paste or tenderized powder to apply over the meat and marinate overnight
- Note, I cooked it with ghee you can prepare it with olive oil or any vegetable oil but the real taste comes only from cooking with ghee or pure ghee...
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To cook dry chicken curry, first, rinse and chop chicken into medium-sized pieces, and chop ginger into thin slices
Finely ground ginger garlic paste, peel and cut the tomatoes into small cubes
Squeeze the lemon juice, slightly dry roast and crush the black peppercorn and cumin seeds together.
Put chicken pieces into the pot along with add ginger and garlic paste, then add salt, and mix them well
Cover the lid and allow to cook for around 10 minutes over medium flame, after 10 minutes add tomatoes
Cook tomatoes till they are soft, now add all powdered spices to 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
Dry chicken curry is done to serve
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:
- 500g, chicken with bones
- 1 tsp, black peppercorn
- 1 tsp, cumin
- 2 tsp, ginger garlic paste
- 1 cup, ghee/oil
- Salt to taste
- 7-9, thin green chillies
- 3, tomato
- 1 tbsp, ginger
- 1 tsp, red chilli powder
- 1/3 tsp, turmeric powder
- ½ tsp, homemade basic garam masala
- 1 tbsp, lemon juice
How to make Afghani chicken?
- In the pot put chicken pieces, ginger garlic paste and salt
- Stir well for a minute
- Cover the lid and cook it on low-medium heat for 10 minutes
- After 10 minutes you will see the chicken has released its water
- Then add tomatoes and stir well
- Again cover the lid and cook it till the tomatoes are soft
- Now combine all powdered spices red chilli powder, turmeric powder, salt, cumin and crushed black pepper
- Stir to combine for 2 minutes
- Right after adding ghee to the chicken, mix them well for a minute
- Finely add green chillies, ginger slices, lemon juice and basic garam masala
- Stir well and simmer it for 10 minutes over low heat
- Now Afghani dry chicken is done
- Note: water won’t be added to this dish chicken will be tender with tomato water
- Dry chicken curry is served with naan, tandoori and rotis as well as raita and salad
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