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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 sliced (10 gms).
– Garlic cloves- 7-8 (15 gms after peeling).
– Green Chillies, cut- 2-3 (10 gms).
– Coriander leaves- 3 tablespoon (10-15 gms).

For Marination:.
– Onion-Spice paste- made earlier.
– Blended 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 Components:.
– Oil- 3 tablespoon.
– 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 slice the ginger and garlic.
– Cut the green chillies & roughly slice the coriander leaves.
– Include all the products for the paste in a blender/grinder and mix it into a paste.
– Cut the boneless thigh and breast fillets into 2" pieces and include these to a bowl. Likewise include all the items for marination. Mix well.
– Set aside for around 1 hour in room temperature level.

Process:.
– Heat oil in a pan/kadhai and organize just the marinaded chicken pieces without the marinade.
– Burn the pieces on high to medium high heat for around 9-10 mins & keep turning the pieces till the pieces are little browned.
– Now include all the marinade, offer a mix and fry for 4-5 mins on medium heat.
– Include 200 ml water, give a mix and cover & cook on low heat for around 7 minutes.
– Include a pinch (1/4 tsp) of Garam masala powder, provide a mix and include little water if required.
– Simmer for 2-3 mins.

For infusing smoke to get a barbecue taste-.

– Fire up a little piece of charcoal straight on the gas stove till it begins 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 prepared, hold it with a tong & place it in the steel bowl.
– mmediately drop little ghee on the burning charcoal & close the cover right away.
– Let it sit for around 15 mins.

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