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chicken afghani gravy recipe

Best Afghani Style Chicken Gravy Recipe With Sheermal

Best Afghani Style Chicken Gravy Recipe With Sheermal.
Course Main Course
Recipe Cuisine Afghani
Keyword Afghani Chicken Korma
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 3

Recipe Ingredients

  • 3 Chicken whole leg

For marination

  • 3/4 cup Thick / hung yogurt, with water drained out
  • 2 tsp Red chillie powder
  • 1 1/2 tsp Turmeric powder
  • 1 tbsp Garlic minced
  • 2 tbsp Lime juice
  • Salt as per taste

For gravy

  • 3/4 cup Cilantro / coriander leaves
  • 15-20 Walnut or you can use almonds (but no cashew)
  • 5-6 Garlic cloves , medium size
  • 1/2 tsp Black pepper powder
  • 1 tsp White pepper powder
  • 1/4 tsp Nutmeg powder
  • Salt as per taste
  • Saffron soaked in 2tbsp warm milk : a small pinch
  • Ghee for cooking
  • 1 cup Brown onion (Thinly sliced caramelized onions, see note)

Recipe Instructions

  1. Wash and clean the chicken. With sharp knife, make gashes in the fattier part of the leg.

For Marination

  1. whip the yogurt with salt till smooth and creamy. Stir in rest of the ingredients listed under for marination. Mix everything well and marinate the chicken in this mixture for overnight or longer.

For Gravy

  1. Wash and clean the cilantro leaves, roughly chop them and blend them in mixer with chop walnuts (I have used walnuts, you can use almonds too, but no cashews) and cloves of garlic. Make a coarse paste with little water. We do not need smooth and fine paste for it.

Preparation

  1. In a wide and deep bottom pan or karahi warm the ghee (approximately 3-4 tbsp in solid taste). You can use oil too. Place the chicken along with the marinade and fry on medium high till the chicken pieces shows golden brown color. Take care not to burn the ghee or chicken.
  2. Once done, add the cilantro-walnut- garlic paste and give everything a nice mix.
  3. Add rest of the ingredients listed under for gravy, except saffron, cook on medium heat for a while till everything looks fried well.
  4. Stir in half of the sliced brown onions, saffron. Add half cup warm water. Cover with a tight lid and steam or dum cook till done.
  5. Before serving stir in rest of the browned onions and serve hot with naan, paratha or sheermal

Recipe Notes

How to brown the onions
Thinly slice the onions (you will need around 2 big onions) and fry them in oil with pinch of salt and sugar till caramelizes nicely. It will take around 15 minutes to get the desired look