Afghan chicken is a flavorful chicken curry often served with rice, roti, or naan bread.The chicken is first fried, for a delicious crust, and then stewed in a creamy sauce of cream and yogurt with the addition of various spices and herbs, such as cinnamon, cardamom, cloves, coriander, cumin (zira) and turmeric.This hearty dish is perfect for a family meal or special occasion and is sure to impress all who try it.
Slice into medium sized pieces the chili peppers, onion, garlic cloves and ginger root.
Set aside about 3/4 of the cilantro to the side.Add a few mint leaves to the cilantro leaves, set aside.
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.
Fry chicken in oil until golden on all sides, 10 minutes. Remove from heat.
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.
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.
Serve the chicken in the sauce, garnished with mint leaves and cilantro.