Afghani Chicken

First buy the ingredients from your local Indian Grocer.

2 packets of chicken thighs for the following quantities.

1. Blend

  • Cashews — 60
  • 🥣 1 cup and 2 Table-Spoons of Yogurt / Curd —

Don’t worry, it will be liquidy enough. I kind of eyeball the 60 cashews as a handful. If your mix is too thick, maybe a smaller handful will do it.

2. Mix.

  • Pepper Powder — 🥣 2 TableSpoons
  • Garam Masala Powder —🥣 2 TableSpoons
  • Chat Masala Powder —🥣 2 TableSpoons
  • Ginger Garlic Paste —🥣 4TableSpoons
  • Lemon Juice —🥣 6TableSpoons
  • Kasuri Methi Leaves (Dried Fenugreek Leaves) — 🥣 6TableSpoons
  • Fresh Cream — 🍵 1.5 cups
  • Oil —🍵 3/4 cup. Try Avocado oil for a more keto experience. Safflower oil and omega 6 fatty acid can knock you off keto.
  • green cardomon seeds — 6 (they go a long way)
  • Salt to taste (careful, it can become too much easily)

3. Split

Split enough of the gravy to marinade all your chicken. Set aside the rest.

4. Marinade

  • Chicken — 3 kg

Cut slits in your chicken, remove the skins and bones. If you can’t get all the meat off the bones, you can marinade them. After they are done cooking you can gnaw on them. Marinade your chicken for 25 minutes.

5. Cook

Put your marinaded chicken on a pan, or in the oven at 400 degrees for 20 minutes, or in an air fryer at 400 degrees for 13 minutes. Cook until golden brown, flip the chickens near the end after one side browns to get more browning.

6. Simmer

Put the set aside marinade and the chicken into the same pot, cook on low just to heat it up. Enjoy.




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