Afghani Chicken
Afghani Chicken is a delicious and healthy dish that is high in protein and gluten-free. This recipe is a healthier version of the traditional Afghani Chicken that uses less oil, making it perfect for weight loss. It is a great source of lean protein from the chicken and is flavored with a blend of aromatic spices that make it a tasty and satisfying meal. However, people with dairy allergies should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
162 kcal
Protein
15 g
Carbs
4 g
Fat
10 g
Fiber
1 g
Ingredients
Boneless, skinless Chicken Breast
250 gms (250g)
Skimmed Milk Curd
0.5 cup (120g)
Ginger Paste
0.5 tbsp (7.5g)
Garlic paste
0.5 tbsp (7.5g)
Coriander Powder
1 tsp (2g)
Cumin Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Turmeric powder
0.5 tsp (2g)
Common Salt
0.5 tsp (3g)
Mustard oil
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Instructions
Cooking Steps
In a bowl, mix together the yogurt, ginger-garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, and salt.
Add the chicken pieces to the bowl and mix well, ensuring the chicken is coated in the yogurt mixture. Marinate for at least 30 minutes.
Heat oil in a pan over medium-high heat. Add the marinated chicken and cook for 25-30 minutes until the chicken is cooked through and browned on all sides.
Cover the pan with a lid and let it simmer for 5-7 minutes, stirring occasionally, until the chicken is tender and the gravy has thickened.
Garnish with chopped coriander leaves and serve hot.