Modified the recipe. Lots of oil, lil bit of ghee. Lots of chopped tomatoes after adding onion paste.
Pre-cut chicken pieces in thick brown onion and cashew nut gravy
Prep time 15 mins
Cook time 30 mins
Murgh Afghani as the name suggests is a mughlai recipe. The recipe is rich in texture and taste. The browned onion paste and cashew paste to add a distinct flavour and a smooth texture out this recipe.
500 gram chicken cut into pieces¼ cup cashew nuts1 large onion chopped1 large onion sliced1 ½ tbsp ginger garlic paste4 cardamoms3 cloves1 inch piece cinnamon2 tsp red chilli powder½ tsp turmeric powder1 tbsp coriander powder1tsp cumin powder1 tsp black pepper powder½ tsp garam masala powdersalt to taste3 tbsp oil
Murgh Afghani Ingredients
In a wok add the onions and fry the sliced onions on a low flame till they ae golden brown in colour. Remove and make a smooth paste with little water.In the same oil add the cashewnuts and fry till they are golden brown in colour.Remove and make a smooth paste with a little water and keep aside.In the remaining oil add the cardamom, cloves, cinnamon and sauté for 30 seconds.Add the chopped onions and fry for 3-4 minutes.Add the ginger garlic paste and fry for a minute.To this add the browned onion paste , turmeric powder, coriander powder, red chilli powder, cumin powder, salt, black pepper powder and garam masala powder. Fry for 7-10 minutes or till the spices are cooked and oil separates from the mixture. Make sure to add a little water if it sticks to the bottom of the pan.Add the chicken pieces and fry till they are no longer pink. This will take about another 10 minutes. Add a little water if it sticks to the bottom of the pan.Add the cashewnut paste along with ½ cup water and mix well.Let it come to a boil .Simmer and cook covered till the chicken pieces are cooked through.Cook till the gravy reaches your desired consistency. The gravy should not be too thick or too runny.Serve hot
Serve it hot with any Indian bread like roti, naan, paratha or even roomali roti