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Wah! Wah! Afghani Chicken: A Royal Treat for Your Dawat!

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Chef Curry Do’pyaza

Wah! Wah! Afghani Chicken: A Royal Treat for Your Dawat!

Namaste, Mitron! Sat Sri Akal! Kem Chho? Chef Curry Do’pyaza here, back in your kitchens and ready to spice up your life with another lazeez (delicious) recipe! Today, we’re embarking on a culinary journey to the land of majestic mountains and fragrant spices – Afghanistan! We’re making Afghani Chicken, a dish so creamy, so flavorful, it will transport you to a royal dawat (feast)!

This dish is a star during Eid celebrations, family get-togethers, and even those chilly winter evenings when you crave something comforting and heartwarming. It’s the perfect dish to impress your guests without slaving away in the kitchen for hours.

A Little History Lesson, Mere Dost!

Afghani cuisine is known for its subtle flavors and the generous use of dairy products. This particular chicken dish is believed to have originated in the royal kitchens of Afghanistan. It was designed to be a mild yet flavorful dish, perfect for those who appreciate nuanced flavors rather than fiery spices. Over time, it has become a popular dish across the Indian subcontinent, adapted and loved by many.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 45 minutes

Ingredients, Jaan!

  • 1 kg Chicken, cut into medium-sized pieces (about 8-10 pieces)
  • 1 cup Dahi (Plain Yogurt), thick and creamy
  • 1/2 cup Malai (Fresh Cream)
  • 1/4 cup Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 2-3 Hari Mirch (Green Chillies), finely chopped (adjust to your spice preference)
  • 1/4 cup Hara Dhaniya (Fresh Coriander), finely chopped
  • 1/4 cup Pudina (Fresh Mint), finely chopped
  • 1 tbsp Nimbu ka Ras (Lemon Juice)
  • 1 tsp Garam Masala (Garam Masala Powder)
  • 1/2 tsp Kali Mirch Powder (Black Pepper Powder)
  • 1/4 tsp Elaichi Powder (Cardamom Powder)
  • Salt to taste
  • 2 tbsp Tel (Cooking Oil)
  • 2 tbsp Makhan (Butter)

Instructions, Beta!

  1. Marinate the Chicken: In a large bowl, whisk together the dahi, malai, adrak-lahsun paste, hari mirch, hara dhaniya, pudina, nimbu ka ras, garam masala, kali mirch powder, elaichi powder, and salt. Make sure this marinade is a smooth, luscious paste.
  2. Add the chicken pieces to the marinade, ensuring each piece is generously coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. The longer the marination, the more tender and flavorful the chicken will be.
  3. Cook the Chicken: Heat tel and makhan in a large, heavy-bottomed pan or kadai over medium heat.
  4. Carefully add the marinated chicken pieces to the pan in a single layer. Don’t overcrowd the pan; cook in batches if necessary.
  5. Cook the chicken, turning occasionally, until it’s browned on all sides. This will take about 10-12 minutes.
  6. Reduce the heat to low, cover the pan, and let the chicken simmer in the marinade for another 25-30 minutes, or until it’s cooked through and the juices run clear when pierced with a fork. Stir occasionally to prevent sticking.
  7. Once the chicken is cooked, increase the heat to medium-high and cook for a few more minutes, stirring constantly, until the sauce thickens and becomes a rich, creamy gravy.

Tips for the Best Results, Mere Pyare!

  • Use full-fat yogurt and fresh cream for the richest, most decadent flavor.
  • Don’t skip the marination time! It’s crucial for tenderizing the chicken and infusing it with flavor.
  • If the sauce becomes too thick while simmering, add a splash of milk or cream to thin it out.
  • Garnish with extra fresh coriander and a dollop of cream before serving for a beautiful presentation.

Different Ways to Cook, Dost!

  • Gas Stove: Follow the instructions above using a heavy-bottomed pan.
  • Induction Stove: Similar to gas stove, adjust heat settings as needed.
  • Pressure Cooker: Add 1/2 cup of water to the marinated chicken in the pressure cooker. Cook for 2 whistles on medium heat. Release pressure naturally. Then, sauté the chicken in the same cooker until the gravy thickens.
  • Oven: Preheat oven to 375°F (190°C). Place marinated chicken in a baking dish and bake for 30-40 minutes, or until cooked through.
  • Air Fryer: Place marinated chicken in the air fryer basket in a single layer. Cook at 360°F (180°C) for 20-25 minutes, flipping halfway through.
  • Slow Cooker/Crockpot: Place marinated chicken in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Nutritional Information (Approximate):

  • Calories: 450-500 per serving
  • Protein: 40-45g
  • Fat: 30-35g
  • Carbohydrates: 5-7g

Serving Suggestions, Shaandar!

Serve this creamy, dreamy Afghani Chicken hot with:

  • Naan or Roti (Indian flatbreads)
  • Jeera Rice (Cumin Rice)
  • A side of fresh salad or Raita (Yogurt dip)

Now, it’s your turn, Yaar!

Go ahead, try this amazing Afghani Chicken recipe at home. Share the deliciousness with your friends and family. Let me know how it turns out in the comments below! Happy cooking!