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Afghani Chicken with Delicious Gravy
A restaurant‑style Afghani chicken cooked in a rich, aromatic gravy. The chicken is first marinated in yogurt‑cream and herb paste, then fried, optionally smoked over charcoal, and simmered in a buttery, spiced gravy. Serve hot with naan or rice.
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Cost Breakdown
Critical Success Points
- • First marination of chicken (acidic mix) – ensures tenderness.
- • Grinding a smooth green herb paste – prevents grainy texture.
- • Keeping the reserved marination liquid for the gravy – adds depth.
- • Preventing the gravy from scorching while boiling – stir continuously.
- • Low‑heat simmer to finish cooking – avoids dry chicken.
Safety Warnings
- • Handle raw chicken with clean hands and sanitize all surfaces to avoid cross‑contamination.
- • Hot oil can splatter – keep a lid nearby and never leave unattended.
- • If using charcoal, ensure proper ventilation and keep a fire extinguisher nearby.
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