Afghani Cream Chicken

 Afghani Cream Chicken

As a girl living in Mumbai with friends, the best way to impress them is to cook food. So I was thinking of trying out anew chicken dish which would be different from the regular one. So the best place to hunt I guess is to go to Google devta (God).

Well I did find an awesome dish so I thought I will share the edited version of the dish.

True to what the author said it was “really amazing”

Well here is the recipe for everyone…. 

Serves 12:
700 grms- chickens, pre portioned and skinned
6 tbsp heavy cream
6 garlic cloves
3″ ginger
1 1/2 lemons
4 tsp kasturi methi (fenugreek leaves)

1 tsp cumin seeds

2 diced tomatoes
6 tbsp white pepper
3 tsp black pepper
3 tsp citric acid
9 tsp salt
2  tsp garam masala
1 tsp cardamom powder
3 tbsp roasted cashew nuts
2 tbsp almond
3 tbsp olive oil
2 handfuls coriander, chopped

In a Marinade:

• To make the marinade, add all of the ingredients listed excluding the chicken) into a food processor. Grind until a coarse paste has formed.
• In a bowl add the chicken and mix in the paste. Mix well.
• Marinade for at least 4 hours (overnight is preferable).

In a karahe:

• Heat the olive oil in the karahe and fry the chicken and take it out.
• In the same karahe temper it with cumin seeds.
• Add some tomatoes, salt and fry it till its soft.
• Then add the chiken and cook it in low heat till it’s done.
• When done, squeeze lemon juice and sprinkle it with coriander.
• Serve it with hot rice or roti.

In Oven:

• Preheat oven 170 C/ approx 340 F. (I used a convection oven).
• Place the marinaded chicken into an oven proof dish that has a lid.
• Add the chicken to it and secure its lid.
• Cook for 30 minutes. Remove the lid and carefully turn over the chicken. Let the other side cook for 30 minutes.

 Enjoy……………………..