Afghani chicken( with gravy)
I have shared the formula of 'Afghani Chicken' as of now. From that point forward my companions were requesting that I share a comparative formula with sauce so they can serve this as a primary course. So I chose to share this formula. It is an exceptionally simple formula and can be cooked without any problem. I have utilized Amul new cream however in the event that you can utilize hand crafted new 'malai', the taste will be better. The mystery of the delightful taste of this chicken dish lies in charcoal and garam masala powder. I generally utilize hand crafted garam masala powder. This time I have utilized custom made Shahi Garam Masala Powder. I will share that formula in future. Till then appreciate Chicken Afghani with Gravy.
Fixings:
chicken 1 kg.
Garlic Paste – 2 tsp
Ginger Paste – 2 tsp
Malai or Fresh Cream – 150 gms
Hung Curd – 300 gms
Dry Ginger Powder – 2 tsp
Dark Pepper Powder – 2 tsp
Red Chili Powder – ½ tsp
Masala shahi powder 1 tsp.
Cashew + Almond Paste – 4 Tbsp
Ghee + Oil – 3 tsp
Salt – To taste
Charcoal – 1 or 2 little pieces
Mint Leaf – For Garnish
Steps:
Wash and clean the chicken pieces. Make a few slashes or cut blemishes on the chicken pieces so it tends to be cooked effectively and kind of marinade can go into it.
Dry dish kasuri methi and keep to the side.
Take a major bowl and blend all fixings with the exception of ghee, oil and charcoal.
Add in broiled kasurimethi powder. Blend in quite well.
Presently put the chicken pieces individually and cover them with the marinade.
Consume the charcoal till it becomes red. Put it into a little bowl and pour 1 tsp ghee or oil in it. You will discover smoke begin coming right away. Put this bowl inside the marinated chicken bowl and cover with a top and afterward with a fabric. Keep for what it's worth for 30 minutes. This interaction gives an exceptionally decent smokey flavor in the chicken.
Following 30 minutes eliminate the cover and take out the little bowl.
Warmth 2 tsp ghee + oil in a wok/kadai.
Presently begin adding the chicken pieces into the wok. Orchestrate them in single layer. Keep the overabundance marinade to the side.
Cook the chicken till they are cooked and earthy colored spot shows up on all sides. You can see decent earthy colored stripes on the chicken as we have put cut blemishes on them. Cook with the top on and divert them every once in a while.
Take out the chicken pieces from the wok/kadai and keep to the side.
In a similar wok/kadai add the marinade and light cooking on low fire. At the point when oil begins to isolate add ½ cup of warm water in it. Allow it to reach boiling point.
Orchestrate the cooked chicken in serving dish. Presently pour the sauce on it.
Trimming with mint leaf and red bean stew. Present with any pulao/naan/kulcha/paratha.