Delhi
Afghani chicken
Chicken in a creamy, peppery, cashew marinade, grilled then finished in its own white gravy.
70 minTime
45 gProtein each
mildSpice
Make it your way
Grandma's wayCreamy, peppery, mildly smoky. Afghani style.
The original552kcalsame
45 gproteinsame
2 gfibresame
70minutessame
Classic Afghani chicken.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Marinate the chicken with lemon, salt and half the ginger garlic paste for 15 minutes. Then add hung curd, half the cream, ground cashews, green chilli, pepper, cardamom and garam masala. Rest 2 hours.
- 2Grill or roast at 220°C for 20 minutes, basting with butter, until lightly charred.
- 3Melt the remaining butter, add the remaining ginger garlic paste and onion puree. Cook without browning, then add milk, the remaining cream and any leftover marinade.
- 4Add the grilled chicken and simmer 5 to 8 minutes until cooked through with no pink at the bone. Finish with coriander.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.