Afghan chicken

Afghan chicken


- 1 kg (2,2 lb) chicken (thighs or shanks) - 1 onion - 3 cm of ginger root - 6 cloves of garlic - 2-3 stalks of mint - 20 g (1 cup) cilantro (small bunch) - 2 chili peppers - 200 g (7 oz) yogurt - 200 g (7 oz) heavy cream - 50 g (1,8 oz) butter - ½ lemon (juice and zest) - 1 tsp. salt - 1 tsp. garam masala - cooking oil Spice mix: 2 cm of cinnamon - 2-3 boxes of cardamom - 3-4 clove buds - 4-6 peppercorns of black pepper - 5-8 coriander seeds

Slice into medium sized pieces the chili peppers, onion, garlic cloves and ginger root.

Step 1.

Set aside about ¾ of the cilantro to the side. Add a few mint leaves to the cilantro leaves, set aside.

Step 2.

In the bowl of a blender, combine onion, garlic, chilies, mint leaves, cilantro and ginger. Add water and salt. Puree until smooth. Add marinade to chicken, add lemon juice and zest. Allow to stand for 2 hours.

Step 3.

Fry chicken in oil until golden on all sides, 10 minutes. Remove from heat.

Step 4.

In a wide saucepan over medium heat, melt butter, add spice mixture and cook, stirring, about 1 minute. Add cream, yogurt, garam masala powder and chicken marinade. Cook until smooth. Strain through a sieve if the sauce curdles.

Step 5.

Rinse out the pan and return it to the heat. Pour sauce into saucepan and add chicken, stir to combine. Cook over low heat for 10-12 minutes, turning chicken over after 10 minutes.

Step 6.

Serve the chicken in the sauce, garnished with mint leaves and cilantro.

Step 7.


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