Afghan Style Chicken Karahi

Ingredients

• Onion 1 large
• Almonds 10-12
• Water ¼ Cup
• Ginger sliced 2-inch piece
• Garlic 3 cloves
• Green chillies 3-4
• Fresh coriander handful
• Yogurt 1 Cup
• Coriander powder 1 tsp
• Salt 1 tsp or to taste
• White pepper powder ½ tsp
• Cumin powder 1 tsp
• Dried fenugreek leaves 1 tsp
• Black pepper powder ½ tsp
• Lemon juice 1
• Cream ½ Cup (room temperature)
• Boneless chicken cubes 750g
• Cooking oil 1 tbsp
• Onion cubes 1 medium
• Capsicum cubes 1 medium
• Cooking oil 2 tbsp
• Butter 1 tbsp
• Green cardamom 3-4
• Cloves 5-6
• Water ¼ Cup or as required
• Charcoal for smoke
• Oil
• Fresh coriander chopped

Ingredient Image

Step 1

Boil onions, soaked almonds, and water in a saucepan. Let it simmer on low for about 10 minutes, then set it aside to cool.

Step 2

Once cooled, blend the onion mixture with ginger, garlic, green chilies, and fresh coriander until smooth.

Step 3

In a bowl, mix the blended paste with yogurt, coriander powder, salt, white pepper, cumin, dried fenugreek leaves, black pepper, lemon juice, and cream. Add the chicken pieces, mix well, and let it marinate for 30 minutes.

Step 4

Heat some oil in a cast iron skillet and cook the marinated chicken on medium heat, turning it until it’s cooked through (about 6-8 minutes). Keep the leftover marinade for later.

Step 5

In a wok, quickly sauté onions and capsicum in a bit of oil for a minute, then set them aside.

Step 6

In the same wok, melt butter with some oil, add green cardamom and cloves, and cook for a minute until fragrant. Pour in the reserved marinade and cook for 2-3 minutes.

Step 7

Add water, bring it to a boil, then add the cooked chicken. Cover and simmer on low heat for 10-12 minutes. Stir in the sautéed onions and capsicum.

Step 8

Turn off the heat, add a bit of coal smoke if you like for that smoky flavor, then garnish with butter and fresh coriander before serving.