Скачать или смотреть Kabuli Chicken Gravy Recipe by Shireen Anwar | Quick & Easy | Masala Mornings | Masala TV

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Experience the royal flavors of Kabuli Chicken Gravy by Chef Shireen Anwar in Masala Mornings! 🍗✨
This rich and creamy chicken gravy, inspired by traditional Afghan cuisine, combines aromatic spices, tender chicken, and a luscious nutty base for a dish that’s both comforting and elegant. Perfect to serve with naan, rice, or paratha for a hearty family meal!

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KABULI CHICKEN GRAVY

Ingredients

Chicken 1 kg cut into 12 Pieces
Ginger garlic paste 2 tbsp
Chili powder 1 + 1 tsp
Yogurt 2 tbsp + 1 cup
Onion sliced 2
Cashew nuts 15
Tomatoes 2 sliced
Green cardamom 4
Fennel 1 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Garlic 15 cloves
Ginger 1 inch piece
Kasuri fenugreek 1 tsp
Kashmiri red chilies 4
Turmeric ½ tsp
Chopped coriander ½ cup
Allspice 1 tsp
Chicken powder 1 tsp
Milk powder 2 tbsp
Ketchup 2 tbsp
Boiled egg wedges to garnish

METHOD FOR GRAVY
Heat ½ cup oil, and fry sliced onion till golden, add tomatoes, cashew nuts, cardamom, coriander, cumin, salt, ginger garlic, kashmiri chili, chili powder, turmeric, allspice, milk powder and yogurt, cook well till tomato is soft, remove and cool mixture, blend to a fine paste. Marinate chicken with salt, ginger garlic paste, chili powder, yogurt 2 tbsp, orange color, marinate for half an hour, cook on high heat for 15 mins, remove the chicken pcs and keep the stock aside. In a wok, heat ½ cup butter, put the blended paste, cook well, add stock from the chicken with ketchup, cover and cook well. Lastly add chopped coriander and mix, garnish with boiled egg, serve hot with nan or paratha.


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