Afghani chicken is a traditional dish from the rich traditions of Afghanistan. Lamp shading is a new crime in the salon. Due to its creamy, nutty flavor and melting texture, this dish has taken the hearts of food lovers worldwide. Its mild spices and luxuriously unctuous gravy mean it’s a frequency for casual family dinners and a more lavish spread. So what is so special about Afghani chicken? It is simply the right blend of yogurt, cashews, and fragrant spices, making it unique and pretty unforgettable.
So whether you are an experienced home cook or you are new to cooking at home and want to do something different, then this Afghani chicken recipe will lead you from start to finish. Join us on this deliciously creamy adventure that will take your culinary skills to the next level! Afghani chicken is a famous chicken dish where tender pieces of chicken are simmered in a creamy sauce that tastes so good with naan. Chicken is then marinated in yogurt, cashews, and cream, which gives it a rich and creamy taste. Making Afghani chicken at
My recipe makes it relatively easy to do at home. Step-by-step pictures and video to make Afghani chicken. This is a longtime favorite here on the blog. There are many different variations to make this dish, though. I believe this is one of the simplest and tastiest methods of making Afghan-style chicken. I also shared other variations in the blog post along with a few of my tried-and-tested tips for your reference.
What is Afghani chicken?
Afghani chicken is a traditional dish inspired by the rich flavors of Afghan cuisine. It includes chicken soaked in yogurt, cream, cashews, and mild spices. The result? A creamy, flavorful dish that’s not too spicy but still rich with depth. Try it now. Another creamy and flavorful dish that shows off the rich culinary heritage of Afghanistan is Afghan Chicken. Darvish’s food is shaped by Indian, Mongolian, and Persian cuisines—the result of Afghanistan’s historical function as a trade route between Europe and Asia. This dish is unique for its subtle and mellow flavors.
Afghani Chicken: The Backstory— Tracing the origins of this dish, you’ll find that it comes from a cultural history deeply embedded in Afghani culture, with roots in both Persian and Indian cooking. The nuts, yogurt, and gentle spices all speak to Afghanistan’s penchant for simple but layered dishes.
Afghani chicken is usually marinated in yogurt, cream, nuts such as almonds, cashews, or melon seeds, dried fenugreek leaves, and mild spices. It is known for its creamy The dish has a thick texture and is usually served with jeera rice, roti, or naan.
Traditional versus contemporary variations: The traditional recipe emphasizes straightforward marination and cooking methods, while 21st-century recipes often include grilling or even tandoori techniques for a smokier taste. Some of the famous variations of the dish are Afghani Chicken Tikka, Afghani Chicken Curry, Afghani Chicken Tandoori, etc. Other favorites are restaurant-style, like Afghani Chicken Korma, Chicken Karahi, Chicken Masala, and Chicken Soup.
As simple as it comes and no onions required. or tomatoes. It’s mildly spicy and best enjoyed with mint chutney, onion rings, fresh coriander leaves, and a generous squeeze of lemon. Ideal for those looking for a creamy, unique twist on chicken dinners!
The Key Ingredients for Afghani Chicken
Chicken—I prefer using chicken in small pieces to make Afghani chicken, so the flavors can be infused in the gravy. If you are using bigger pieces of chicken, do not forget to carve deep little holes in them and rub your chicken pieces with the marinade. These deep cuts help in bringing out the taste of spices on the chicken until it is cooked well.
Cashew nuts—Afghani food is normally very rich and cream-based, which is due to some nuts that are added to the marinade. Some of the most popular nuts include cashews, blanched almonds, or even melon seeds.
Yogurt | Curd—the gravy does not contain tomatoes. Instead, it uses yogurt for a tangy taste and also the base of the gravy. Grind yogurt with the cashews, giving it the thick, creamy texture for the gravy and also preventing the curdling of yogurt.
Masala—black pepper powder, garam masala powder, and chaat masala—are the masalas used.
Fresh Herbs—Although optional, I do add chopped coriander leaves and mint leaves to the marinade, which add to the flavor.
Dried Fenugreek Leaves Dried fenugreek leaves are one of the essential flavors in Afghani chicken. It provides an earthy aroma.
Fresh Cream—Milk and milk products are the basis of Afghani cuisine. For the rich and creamy texture, some cream is also added.
Onions & Chillies – In my first Afghani chicken I did not use onions and green chillies. I suggested in this combination, which imparts very tasty flavor to the gravy. You can include it or avoid it if you like.
Ginger & Garlic: Ginger and garlic are pasted to a ground into a paste and mixed with chicken for marinating. As with all Afghani dishes, you have to use ghee or butter for the gravy. So it is an oily alternative if you need a low-calorie version.
Melted butter – use ghee or butter, For all afghani dishes you need to melt butter or ghee in the gravy. Oil can be used if you are looking for a low-calorie option
Optional Ingredients That Enhance Flavors
Green Chilies: Afghani Chicken is characterized by its mild flavor, but for those desiring a hint of heat, finely chopped green chilies can be added.
Mint and Coriander A handful of freshly chopped mint and coriander leaves to make the marinade fresh and vibrant.
Kewra Water (Screwpine Essence): Just a couple of drops of this floral essence will take the dish to restaurant-quality level by adding exotic aroma.
How to Make Afghani Chicken: A Step-by-Step Guide
The rich, creamy flavor of Afghani chicken is attributed to a detailed process of marination, preparation, and cooking. Below are the step-by-step instructions on creating this flavorful dish with the perfect texture that will impress all your guests.
1. The Chicken Marinade Process
2. Afghani Chicken: Cooking Techniques
Now that the chicken is marinated and prepared, let’s cook. Pat dry the chicken leg pieces using a paper towel while the spices are waiting. texture.
3. Final Touches and Plating
However you choose to cook your fish, these finishing touches will up its game:
- Garnish: Serve with fresh coriander leaves, a swizzle of cream, and slivered almonds or cashews for an artful presentation.
- (Optional) Smoky Taste: If you want a restaurant-style smoky fragrance, place a smaller bowl with a lit piece of charcoal in the middle of the cooked chicken dish. Cover with a lid for 5-10 minutes to add smoky flavor.
- What to Serve with Afghani Chicken: Serve Afghani Chicken hot with some butter naan, flaky paratha, steamed basmati rice, or a light salad on the side.
Pro Tips for Perfection
- Don’t Overcook: Overcooking the chicken can dry it out and cost you that creamy flavor. A good meat thermometer would be put to good use here.
- Rest the Chicken: After cooking, let the chicken rest for 5-10 minutes to let the juices redistribute for a more succulent bite. If You Like Extra Sauce, Then Double the Marinade Flavor.
- What to Serve with Afghani Chicken: Serve Afghani Chicken hot with some butter naan, flaky paratha, steamed basmati rice, or a light salad on the side.
How to Serve Afghani Chicken
The beauty of this dish is its adaptability. Serve it with soft butter naan, flaky parathas, or steamed basmati rice. Serve adorned with freshly minced coriander and a wedge of lime for a dash of vibrancy. For an indulgent touch, a side order of pickled onions or mint chutney makes it all that much better.
Afghani Chicken Recipe Variations
Afghani Chicken Recipe | Classic Tandoori Style Afghani Chicken
If you love the traditional smoky flavor of tandoori cooking, this suped-up version is a winner. The chicken is marinated in the classic way but cooked in a tandoor, a cylindrical clay oven. The high heat caramelizes the outside of the chicken, which adds complexity to the flavor but doesn’t dry out the meat inside. It’s an ideal style for BBQs or dinner parties.
Pan-Fried Afghani Chicken, but Newer
Busy weeknight? Afghani chicken can also be made in a pan-fried style, which is one of the same old, quick, and easier ways to enjoy this dish. Once marinated, the chicken is shallow-fried in a heavy-bottomed pan with ghee or butter until golden brown and cooked through. Lacking the smoky taste of the grill, this version is still equally delicious and time-saving.
MEATLESS OPTIONS: Vegan or Vegetarian
If you’re vegetarian or vegan, you can replace the chicken with paneer (Indian cottage cheese) or tofu. This marinade is also great with these ingredients. Sunflower seed paste or coconut cream can be used as a nut-free alternative. replace cashews, though it will give the dish a slightly different flavor profile.
The Dish That is Afghani Chicken, which is Popular Globally
To the Appeal of Creamy Chicken Gravy
What makes Afghani chicken so universally loved is its rich creaminess and subtle, easy-going flavor. Unlike the heavily spiced curries you may be used to, this dish hits a sweet spot of spicing, making it something anyone at any spice level can enjoy. It also serves as a versatile thing, as the creamy chicken gravy can be matched with different sides.
Afghani Chicken Nutritional Value.
Caloric and Macronutrient Breakdown
If made with healthy food, Afghani Chicken is a healthy choice. Here’s a quick breakdown:
- Protein: Chicken is a high-quality source of protein which essential for muscle growth and repair.
- Healthy Fats: Cashews and cream provide healthy fats that give you energy and help absorb fat-soluble vitamins.
- Carbohydrates: Although low in carbohydrate content, the dish can always be served with accompaniments like bread or rice to make a complete meal.
What Are The Roles of Nuts and Dairy in the Recipe
Then the yogurt and cashews in the recipe supply calcium, magnesium and Vitamin B6, which are all critical to maintaining strong bones and general well-being. The addition of nuts provides a further source of antioxidants and healthful oil, making this dish as nutritious as it is delicious.
Afghani Chicken: Expert Tips and Tricks for Perfect Chicken
Marinade Step Perfession
- Use Fresh Ingredients: For the best flavor use fresh yogurt, cream, and spices;
- Timing Is Key: Let the chicken marinate for at least 6 hours or overnight, so the flavors can seep in.
- Even Coat: Be sure that every piece of chicken is evenly coated in the marinade;
Cooking Tools and Techniques
- Grilling Skewers: Metal skewers work best for even cooking and to make sure the chicken doesn’t fall apart.
- Oven Thermometer: When baking, an oven thermometer helps you keep that perfect temperature for juicy chicken.
- Cast-Iron Pan: A cast-iron skillet heat conserves well and assists in generating a gold crust when pan-searing.
How to Serve Afghani Chicken
Afghani chicken is served hot and fresh. Here are some ideas to round out your meal:
- Pairing It with Naan or Basmati Rice: The creamy gravy goes perfectly with fluffy naan or aromatic basmati rice.
- Sides It Complements: The freshness of a cucumber and mint salador a crisp side of pickled onions for contrast.
- Garnishing for Presentation: A sprinkle of chopped cilantro or a drizzle of cream makes it look pretty.
How to Prepare the Creamy Chicken Gravy
That gravy is what elevates this dish.
- Make Cashew Cream Sauce: Blend water with soaked cashews until smooth This will be the basis for the gravy.
- These spices balance in the gravy: Sauté ginger-garlic paste and green chilies in butter before adding the cashew paste. Whisk in yogurt and cream, until smooth.
- Pairing Chicken with Sauce: Once you have boiled or grilled the chicken, put them into the gravy and allow it to cook for a minute or so for all the flavors to assimilate. For royal flair, garnish with fresh cilantro or crushed cashews.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Delicious Afghani Chicken Recipes You’ll Love 15
Afghani Chicken Curry
This regional specialty consists of marinated chicken slow-cooked in a creamy yogurt-based sauce scented with spices such as cumin, coriander, turmeric, and garam masala. It’s flavorful but mild, a perfect balance. Slightly unconventional creamy curry without the cream or cashews.
INGREDIENTS
For the paste:
For the yogurt mix:
For pan-frying:
For the curry:
INSTRUCTIONS
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Begin by preparing the paste. In a food processor or mixer grinder, combine the paste ingredients. Grind until smooth. No water needs to be added. Be sure to scrape down the sides of the processor to incorporate all the ingredients.
1 cup chopped coriander leaves, 2 sprigs fresh mint leaves, 3 green chilies, 1-inch ginger, 6 to 8 garlic cloves, 2 large onions, salt to taste 2 to 3 tablespoons cooking oil
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In another bowl, whisk the yogurt (at room temperature) until smooth. Stir in the prepared paste and the ground spices. Lightly whisk until there are no white streaks of yogurt. Taste and adjust the seasoning as you like.
1 ½ cups yogurt, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon garam masala, 1 teaspoon kasuri methi
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Trim away any excess fat from the chicken and dry it. Then using a sharp knife, make slits on either side of the chicken drumsticks and thighs.
500 to 800 grams of chicken whole leg
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Put the chicken pieces in one bowl and immediately add about ½ cup of the prepared yogurt mixture to marinate the chicken. Cover and marinate for a minimum of 30 minutes.
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In a pot, heat over medium heat. Add ghee or cooking oil, and add whole spices when hot.
2 tbsp ghee, 1 stick cinnamon, 2 green cardamoms, 2 bay leaves
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Add the prepared yogurt mixture and cook over medium heat, stirring often, until condensed and the oil rises to the surface.
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In the meantime, grill or pan-fry the marinated chicken in a little ghee until the pieces are white and charred. At this point, the chicken should not be fully cooked, because it will continue cooking in the sauce.
1 to 2 tablespoons ghee
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Add the pieces of semi-grilled chicken and enough water to cover them barely. Stir to combine.
1 cup water, salt to taste
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When the curry begins to bubble, lower the heat, cover the pot, and simmer the curry gently for 15 to 20 minutes until all the chicken pieces are cooked through. Depending on the size and cut of the chicken, the cooking time can differ for chicken pieces.
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Remove from heat and serve curry warm with Arabic or Indian flatbread or rice.
Servings 4
- Amount Per Serving
- Calories 680kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 16g80%
- Trans Fat 0.1g
- Potassium 264mg8%
- Total Carbohydrate 8g3%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 14g29%
- Vitamin A 503 IU
- Vitamin C 7 mg
- Calcium 57 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
