Afghani Creamy Chicken
Equipment
Ingredients
Main Ingredients
chicken breast (cubed)
600 g
onion (finely chopped)
2 pcs
garlic (minced)
4 pcs
ginger (minced)
15 g
tomato (chopped)
2 pcs
yogurt (plain)
200 ml
cream (heavy)
150 ml
butter (unsalted)
50 g
olive oil
30 ml
garam masala
10 g
cumin (ground)
5 g
coriander (ground)
5 g
turmeric (ground)
3 g
chili pepper (ground)
3 g
salt
8 g
black pepper (ground)
3 g
cilantro (fresh, chopped)
20 g
Instructions
Prepare ingredients
Cut chicken into cubes, finely chop onions, mince garlic and ginger, chop tomatoes.
Heat oil and butter
Heat olive oil and butter in a large pan over medium heat.
Sauté onions
Add chopped onions and sauté until golden brown, about 5-7 minutes.
Add garlic and ginger
Add minced garlic and ginger, cook for 1-2 minutes until fragrant.
Add spices
Add garam masala, cumin, coriander, turmeric, chili powder, salt, and black pepper. Stir well for 30 seconds.
Add tomatoes
Add chopped tomatoes and cook until they soften and oil starts to separate.
Add chicken
Add cubed chicken pieces and cook until they turn white on all sides.
Add yogurt
Reduce heat to low and gradually add yogurt, stirring continuously to prevent curdling.
Simmer the curry
Cover and simmer on low heat for 15 minutes until chicken is fully cooked.
Add cream
Stir in heavy cream and simmer for another 3-4 minutes to thicken the gravy.
Garnish and serve
Turn off heat, garnish with fresh chopped cilantro, and serve hot with laccha paratha.
Original recipe
Storage
Store in airtight container. Reheat gently to prevent cream from separating
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