Spicy Afghani Chicken Karahi

1. Make the Almond Paste

Start by preparing the almond paste. In a saucepan, combine 1 chopped onion, 10-12 soaked almonds, and ¼ cup of water. Bring the mixture to a boil, then reduce the heat and simmer on low for about 10 minutes. Allow it to cool completely. Once cooled, transfer the mixture to a blender, and add 2 inches of sliced ginger, 3 minced garlic cloves, 3-4 chopped green chilies, and a handful of fresh coriander leaves. Blend everything into a smooth paste and set it aside for later use.

2. Prepare the Marinade

Next, make the marinade for the chicken. In a large mixing bowl, combine 1 cup of yogurt, the prepared almond paste from Step 1, 1 tsp coriander powder, 1 tsp salt (or to taste), ½ tsp white pepper powder, 1 tsp cumin powder, 1 tsp dried fenugreek leaves (Kasuri methi), ½ tsp black pepper powder, the juice of 1 lemon, and ½ cup cream. Mix everything together until smooth. Add the 750g of boneless chicken cubes to the marinade and mix well, ensuring the chicken is fully coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes to absorb all the flavors.

3. Cook the Chicken

Once the chicken is marinated, it’s time to cook it. Heat 1 tbsp of cooking oil in a cast iron skillet over medium heat. Add the marinated chicken cubes and cook for about 6-8 minutes, turning occasionally to brown the chicken on all sides. Ensure the chicken is fully cooked and no longer pink in the center. Once cooked, remove the chicken from the skillet and set it aside, but keep the remaining marinade for later use.

4. Sauté the Vegetables

In the same wok or skillet, heat 2 tbsp of cooking oil over medium-high heat. Add 1 diced medium onion and 1 diced medium capsicum (bell pepper). Sauté the vegetables for about 1 minute until they become slightly tender but still have some crunch. Once done, remove the vegetables from the wok and set them aside.

5. Prepare the Sauce

Now, prepare the flavorful sauce. In the same wok, add 1 tbsp of butter and let it melt. Once melted, add 3-4 green cardamom pods and 5-6 cloves. Sauté the spices for about 1 minute until they release their aromatic fragrance. Add the reserved marinade from the chicken and cook for 2-3 minutes, stirring occasionally. Then, add ¼ cup of water to the sauce, stir well, and bring the mixture to a boil.

6. Combine Chicken and Sauce

Once the sauce is boiling, add the cooked chicken from Step 3 into the wok with the sauce. Stir gently to combine, making sure the chicken is well-coated with the sauce. Cover the wok and cook the chicken in the sauce on low heat for about 10-12 minutes. This will allow the chicken to absorb the flavors of the sauce.

7. Add the Sautéed Vegetables

After the chicken has cooked in the sauce, add the sautéed onion and capsicum from Step 4 into the wok. Stir everything together so the vegetables are mixed well with the chicken and sauce.

8. Infuse with Smoky Flavor

To give the dish a smoky flavor, heat a small piece of charcoal until it’s glowing red. Place the hot charcoal in a metal bowl or on a small piece of foil. Carefully place the bowl with the charcoal into the wok, drizzle a little oil over the charcoal, and quickly cover the wok. Let the smoke infuse the dish for about 2 minutes, adding a rich, smoky aroma to the chicken.

9. Serve

Finally, turn off the heat, and garnish the dish with a drizzle of butter and some freshly chopped coriander leaves. Serve the Afghani Chicken hot with your choice of rice, naan, or another side dish of your liking.