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 original

552kcalsame

45 gproteinsame

2 gfibresame

70minutessame

Classic Afghani chicken.

Per serving, worked out from the ingredient table.

Chicken, curry cut (bone in chicken, small pieces)800 g, curry cut

Hung curd (greek yogurt)½ cup

Fresh cream (thickened cream, heavy cream)⅓ cup

Cashews¼ cup, ground

Ginger garlic paste2 tbsp

Green chilli3, ground

Black pepper1 tsp, crushed

Garam masala1 tsp

Cardamom½ tsp

Lemon juice1 tbsp

Butter2 tbsp

Onion1 large, boiled and pureed

Milk½ cup

Saltto taste

Coriander leaves (cilantro)chopped

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.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.