Afghan Chicken (Stove top Version)

Ingredients (Serves 4 – 5)

1. Chicken – 1 kg, cut into medium pieces

2. Ginger-garlic paste – 2.5 tbsp

Green chilies – 5, ground to a paste

Chat masala powder – 1/2 tsp

Garam masala powder – 1 tsp

Cumin powder – 1/2 tsp

Lemon juice – 1 tbsp

Pepper powder – 3/4 tsp

Kasoori methi – 1/2 tsp

Oil – 1 tbsp

3. Yoghurt/curd – 1/2 cup

Cashews – 10 – 12, soaked in hot water for 20 minutes and ground to a fine paste adding enough water

4. Oil – 3 tbsp

5.Fresh cream / heavy cream – 2 tbsp + whole milk – 2 tbsp

Butter – 2 tsp (optional)

6. Charcoal – 1 + ghee / oil – 1 tsp (for smoky flavor)

7. Green chilies – 2 – 3, slit

Method

1. Combine chicken pieces with all ingredients numbered 2, yoghurt and cashew paste. Set aside for 30 minutes or overnight in the refrigerator. Take it out 30 minutes before cooking.

2. Heat 3 – 4 tbsp oil in a pan and place chicken pieces (do not discard the excess marinade, set it aside to use later). Cover and cook for 25 – 30 minutes until the chicken is almost cooked through, golden and oil separates. Add the excess marinade, mix well, cover and cook for 5 – 7 minutes over low heat (if gravy is very thick, add 3 tbsp hot water) until chicken is completely cooked and tender. Add few slit green chilies, heavy cream, 2 tsp butter (optional) and milk. Mix well. Cook over low heat for a minute. If the gravy is very thick add 1 – 2 tbsp extra milk/cream. Taste-check for salt. Switch off. The gravy thickens when it rests, so adjust the consistency accordingly.

3. For smoky flavor – Heat a charcoal over flame. Place it inside a small steel bowl and pour a tsp of ghee over it. Immediately cover the pan with lid. Remove charcoal after one minute. Serve with naan.