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Afghani Chicken Tikka Handi | Afghani Chicken Malai Tikka Gravy | Boneless Afghani Chicken Handi

Afghani Chicken Tikka Handi | Afghani Chicken Malai Tikka Gravy | Afghani Malai Chicken Handi | Boneless Afghani Chicken Handi | Afghani Chicken Tikka Gravy | Afghani Chicken Tikka Masala | Afghani Chicken Recipe | Chicken Malai Tikka Handi | Chicken Tikka Handi | Chicken Malai Handi Ingredients for Afghani Chicken Tikka Handi: Boneless chicken cut into 2 inch pieces -500 gms (mix of breast & thigh boneless) - Onion-Masala paste: - Onion, cubed- 1 medium (75-80 gms) - Ginger- 1” piece chopped (10 gms) - Garlic cloves- 7-8 (15 gms after peeling) - Green Chillies, cut- 2-3 (10 gms) - Coriander leaves- 3 tbsp (10-15 gms) For Marination: - Onion-Spice paste- made earlier - Whisked Curd/Yogurt (not sour)- 120 ml - Fresh Cream or Malai- 5 tbsp or 50 ml - Lemon Juice- 2 tsp (1/2 a lemon) - Pepper Powder - 1/2 tsp - Salt- 1 tsp - Roasted Fenugreek leaves (Kasuri Methi), powdered- 1.5 tsp powdered - Garam Masala Powder- 3/4 tsp Other Ingredients: - Oil- 3 tbsp - Ghee-1 tbsp + 1 tsp for smoke infusion - Piece of charcoal (for infusing smoke to the chicken for a barbecue flavour) - Garam Masala powder -1/4 tsp Preparation: - Peel and quarter the onion, peel and chop the ginger and garlic. - Cut the green chillies & roughly chop the coriander leaves. - Add all the items for the paste in a blender/grinder and blend it into a paste. - Cut the boneless thigh and breast fillets into 2” pieces and add these to a bowl. Also add all the items for marination. Mix well. - Set aside for around 1 hour in room temperature. Process: - Heat oil in a pan/kadhai and arrange only the marinated chicken pieces without the marinade. - Sear the pieces on high to medium high heat for around 9-10 mins & keep turning the pieces till the pieces are little browned - Now add all the marinade, give a mix and fry for 4-5 mins on medium heat. - Add 200 ml water, give a mix and cover & cook on low heat for around 7 mins. - Add a pinch (1/4 tsp) of Garam masala powder, give a mix and add little water if required. - Simmer for 2-3 mins. For infusing smoke to get a barbecue flavor- - Fire up a small piece of charcoal directly on the gas stove till it starts glowing. - Place a small steel bowl or aluminium foil shaped like a bowl in the middle of the cooked chicken gravy. - Once the charcoal is ready, hold it with a tong & place it in the steel bowl. - mmediately drop little ghee on the burning charcoal & close the lid immediately. - Let it sit for around 15 mins. #afghanichickenkarahi #afghanichickengravy #chickenafghani #afghanichickenrecipe #chickenafghanigravy #afghanichickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken