CHICKEN AFGHANI | अफगानी चिकन | مرغ افغانی | DECCAN’S PAKWAN

Ingredients
1.Chicken : 500 g

2. Onion : 1 medium
   3.Ginger (chopped) : 1 inch
3. Garlic cloves : 7-8
   5.Green Chilies : 2-3
4. Coriander leaves : 2 tbsp
   7.Whipped Crud :1 cup
5. Fresh Cream or Malai : 5 tbsp
6. Lemon juice : 2 tsp
7. Crushed pepper : 1 tsp
8. Kasuri Methi :1 tbsp
9. Garam Masala powder : ½ tsp
10. Desi ghee / Butter : 1 tbsp
11. Oil : 3 tbsp
12. Pink salt :1 tsp
13. Piece of charcoal
    (for infusing smoke to the chicken for a barbecue flavour)
14. Ghee- 1 tsp

Process

1. In a grinder jar add Ginger , Garlic ,Green chili ,Onion and coriander leaves grind into a paste.
2. Take a bowl add chicken and all items for margination, mix well and set aside for margination for 1-2 hrs.
3. Heat oil in a pan and arrange only the marinated chicken pieces without the marinade.
4. Keep frying the pieces on medium to high heat, keep turning the pieces till the pieces are fully browned for around 7-8 mins.
5. Now add all the marinade, give a mix and fry for 2-3 mins. Add ¾ cup of water, kasuri methi, and garam masala give a mix and cover & cook on low flame for around 10 min.
6. For infusing smoke to get a barbecue flavor, Fire up a small piece of charcoal directly on the gas stove till it starts glowing.
7. Place a small steel bowl or aluminium foil shaped like a bowl in the middle of the Chicken gravy.

8.Once the charcoal is ready, hold it with a tong & place it in the steel bowl.

9. Immediately drop little ghee on the burning charcoal & close the lid immediately.
10. Simmer for 2-3 mins chicken Afghani is ready.
11. Serve hot with Roti /Naan .

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