Traditional Afghani Chicken Karahi

Ingredients 0/28

Ingredient Image

Step 1

Boil the onion, soaked almonds, and water in a saucepan. Let it simmer gently for about 10 minutes, then take it off the heat and let it cool.

Step 2

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

Step 3

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

Step 4

Heat some oil in a cast iron skillet, then cook the marinated chicken on medium heat until it’s done, about 6-8 minutes, turning to brown all sides. Save the leftover marinade for later.

Step 5

In a wok, quickly sauté onion and capsicum in a little oil for a minute, then set them aside.

Step 6

In the same wok, melt some butter with a bit more oil, add green cardamom and cloves, and cook for a minute to release their aroma.

Step 7

Pour in the reserved marinade, cook it for a couple of minutes, then add water and bring it to a boil. Add the cooked chicken back in, cover, and simmer on low for 10-12 minutes.

Step 8

Stir in the sautéed onion and capsicum, then turn off the heat. For an extra smoky flavor, add a piece of hot coal to the pan, cover, and let it smoke for 2 minutes. Garnish with butter and fresh coriander before serving.