Are you craving a flavorful and aromatic dish that's surprisingly easy to make? Then look no further! This Chicken Afghani Gravy recipe is a perfect blend of creamy richness and vibrant spices, guaranteed to become a new family favorite. It's a fantastic option for a quick dinner idea, perfect for busy weeknights, yet impressive enough for a special occasion. This homemade cooking masterpiece is packed with flavor and surprisingly healthy! Let's dive into this delicious journey of easy recipes.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green chili, finely chopped (optional, adjust to your spice preference)
- 1 cup plain yogurt
- 1/4 cup heavy cream
- 2 tablespoons oil
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red chili powder (or more, to taste)
- 1/4 teaspoon saffron strands (optional, for color and flavor)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
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Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, half of the garam masala, half of the turmeric powder, half of the coriander powder, half of the cumin powder, half of the red chili powder, and salt. Mix well and let it marinate for at least 30 minutes, or preferably longer (up to 4 hours in the refrigerator) for maximum flavor. This step is key to tender and flavorful chicken.
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Sauté the Aromatics: Heat the oil in a large pan or pot over medium heat. Add the chopped onions and sauté until golden brown. Then, add the minced garlic, grated ginger, and green chili (if using) and sauté for another minute until fragrant. This step builds the base flavor of your gravy.
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Bloom the Spices: Add the remaining garam masala, turmeric powder, coriander powder, cumin powder, and red chili powder to the pan. Sauté for 30 seconds, stirring constantly, to release their aromas. This is a crucial step for unlocking the full potential of the spices.
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Cook the Chicken: Add the marinated chicken to the pan and cook until browned on all sides. Ensure the chicken is well-cooked and no longer pink inside.
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Simmer the Gravy: Pour in 1 cup of water (or more, depending on your desired gravy consistency). Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the gravy has thickened slightly. Stir occasionally to prevent sticking.
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Finish and Serve: Stir in the heavy cream and saffron strands (if using). Simmer for another 2-3 minutes. Taste and adjust the seasoning as needed. Garnish with fresh cilantro before serving. Serve hot with naan bread, rice, or roti.
Cooking Tips:
- For a richer gravy, you can use full-fat yogurt.
- Don't overcrowd the pan when browning the chicken; work in batches if necessary.
- If the gravy becomes too thick, add a little more water. If it's too thin, simmer uncovered for a few more minutes.
- Feel free to experiment with other spices, such as cardamom or cloves, to customize the flavor.
Variations:
- Vegetable Afghani Gravy: Substitute the chicken with your favorite vegetables, such as potatoes, cauliflower, or peas.
- Spicy Afghani Gravy: Add more green chilies or a pinch of cayenne pepper for extra heat.
- Creamy Afghani Gravy: Increase the amount of heavy cream for an even richer and creamier gravy.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 10-15g
This delicious and easy Chicken Afghani Gravy is a perfect example of how healthy meals can also be incredibly flavorful. Enjoy this best recipe and share your culinary experience!