You may or may not have heard the name of Afghan chicken, but people who like chicken recipe must know Afghan chicken. As the name suggests, this recipe is from Afghanistan and has started making it in its own way in India.
The taste of Afghan chicken is spicy and spicy. It does not require a lot of ingredients to make and can be made very easily. If you read this recipe carefully, then even a beginner will be able to make great Afghani Chicken Recipe in less time. So let’s find out how to make it without delay.
Chicken 500 grams
cream 1 cup
Yogurt 1 cup
Ginger garlic paste 1 tsp
Onion paste 1 tsp
juice of 1 lemon
Thesa 1 tsp of green chili
Black pepper powder 1 tsp
garam masala 1 tsp
oil 4 tbsp
salt to taste
green coriander a little
how to make
To make Afghani Chicken, first wash and clean the chicken with water. Now put the chicken in a bowl, then add salt, black pepper powder, garam masala, lemon juice, onion and ginger garlic paste, green chilli thecha, curd and cream as per taste and mix well.
Now put oil in a pan and let it get very hot on hi flame. When the oil is hot, just lift all the chicken pieces and put them in the oil and keep the remaining cream mixture aside (will be used for gravy). After putting the pieces in the oil, let it fry for 2 minutes. (How to make Chicken Dum Biryani)
After 2 minutes, hold it with a spoon or tongs and turn it from the other side and let it fry. When red spots appear on the chicken pieces from both the sides, then add the remaining mixture of cream. Join from now on.
Now close the pan lid and cook on medium flame for 10 minutes. After 10 minutes, open the lid and check, the gravy is done and the chicken has become soft. Now put burning coal and one spoon of ghee in the bowl and smoke it. Now take it out in a serving plate and garnish with chopped lemon, onion and green coriander. (Easy way to make Chicken Korma)
Afghani chicken recipe in hindi is ready to serve. It can be served with hot roti or paratha for family members. (Perfect way to make Mughlai Chicken)
Put the curd once in the mixer jar and swirl it so that no lump or lump remains in the curd and a smooth paste is prepared. You can also add cashew paste to this recipe.