Creamy Afghani Chicken

Ingredients

• 300 g boneless chicken thighs
• 0.5 cup curd (dahi)
• 1 tbsp crushed ginger garlic
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp chilli flakes
• 0.25 tsp cumin powder
• 0.25 tsp coriander powder
• 1 tbsp lemon juice
• chopped coriander (quantity not specified; some for marinade and some for topping)
• 0.5 tbsp butter
• 1 tbsp oil
• 1 onion (small, finely chopped)
• 1 tbsp garlic (chopped)
• 1 tsp flour
• 0.5 cup milk
• 0.25 tsp black pepper
• 0.25 tsp chilli flakes
• salt (to taste)
• 3.5 tbsp mozzarella cheese (source gives a range of 3–4 tbsp)

Steps

1. 1

   Marinate the chicken in the curd, spices, chopped coriander, crushed ginger garlic, and lemon juice for 20–30 minutes.

2. 2

   Heat the butter in a pan over medium heat. Add the marinated chicken and cook for 7–8 minutes, until the marinade dries out a bit.

3. 3

   Remove the chicken from the pan and set it aside. Add the oil to the pan.

4. 4

   Add the finely chopped onion and chopped garlic. Sauté until golden.

5. 5

   Add the flour and cook for 1 minute.

6. 6

   Pour in the milk and cook until it thickens slightly.

7. 7

   Add the gravy black pepper, chilli flakes, salt to taste, and mozzarella cheese.

8. 8

   Cook until creamy. Top with chopped coriander and serve.

Notes

The source does not specify the quantity of chopped coriander. It lists mozzarella as 3–4 tablespoons; the midpoint is used for the numeric quantity.

Nutrition per serving

• main
• chicken
• creamy
• South Asian
• stovetop
• gluten-containing