Chicken Karahi from Afghanistan

Ingredients

• Onion 1 large
• Almonds 10-12
• Water ¼ Cup
• Ginger sliced 2-inch piece
• Garlic 3 cloves
• Green chillies 3-4
• Fresh coriander handful
• Yogurt 1 Cup
• Coriander powder 1 tsp
• Salt 1 tsp or to taste
• White pepper powder ½ tsp
• Cumin powder 1 tsp
• Dried fenugreek leaves 1 tsp
• Black pepper powder ½ tsp
• Lemon juice 1
• Cream ½ Cup (room temperature)
• Boneless chicken cubes 750g
• Cooking oil 1 tbsp
• Onion cubes 1 medium
• Capsicum cubes 1 medium
• Cooking oil 2 tbsp
• Butter 1 tbsp
• Green cardamom 3-4
• Cloves 5-6
• Water ¼ Cup or as required
• Charcoal for smoke
• Oil
• Fresh coriander chopped

Ingredient Image

Step 1

Put the onion, soaked almonds, and water in a saucepan. Bring it to a boil, then lower the heat and let it simmer for about 10 minutes. Once cooked, let it cool down a bit.

Step 2

Blend the cooled mixture with ginger, garlic, green chilies, and fresh coriander until smooth. In a bowl, mix this paste with yogurt, 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 at least 30 minutes.

Step 3

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

Step 4

In a wok, quickly sauté some onion and capsicum in a bit of oil for a minute, then set them aside. In the same wok, melt butter with a little oil, toss in green cardamom and cloves, and cook for a minute until fragrant. Add the reserved marinade and cook it for a couple of minutes.

Step 5

Pour in some water, bring it to a boil, then add the cooked chicken. Cover and simmer on low heat for 10-12 minutes. Finally, stir in the sautéed onions and capsicum. Turn off the heat, add a bit of coal smoke for that authentic aroma if you like, and garnish with butter and fresh coriander. Serve and enjoy!