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–+ servings

Afghani Chicken Recipe – Creamy, Mild & Restaurant-Style

This creamy Afghani chicken is rich, flavorful, and tastes even better than restaurant-style. A simple and easy chicken dinner you can make at home.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 471

Equipment

Ingredients

Chicken:

  • 1 kg Chicken curry cut

For Green Paste:

  • 1 medium-sized Onion
  • 2- inch Ginger
  • 6-8 cloves Garlic
  • 7-8 pieces Cashew Nuts (soaked in warm water for 15min)
  • ½ cup Coriander leaf
  • 3 pieces Green Chilies
  • 1 tbsp Lemon juice
  • 2 tbsp Cooking Oil

For Marinade:

  • 1 cup Yogurt
  • ½ cup Heavy Cream
  • 1 tsp Garam masala
  • 1 tsp Chat Masala
  • 1 tbsp Kasuri Methi
  • 1 & ½ tsp Salt
  • 1 tsp Black Pepper

For Frying:

  • 3 tbsp Oil neutral, vegetable, or cooking
  • 1 tbsp Unsalted Butter
  • 2 Bay leafs
  • 2 Cinnamon stick
  • 4-5 Cardamom pods
  • 5 Cloves

Instructions

Making the Green Paste

  • Add medium-sized onions, 2 inches of ginger, garlic cloves, soaked cashew nuts, green chilies, coriander leaves, cooking oil, and lemon juice in a bowl.
  • Mix the ingredients and make a paste with a hand mixer.

Make the Marinade

  • Take another bowl, add yogurt and heavy cream, and mix well.
  • Add the green paste to the yogurt mixture, then add your spices and seasonings, like garam masala, chaat masala, kasuri methi, salt, and black pepper, and mix well.

Marinate the Chicken

  • Add the chicken to the marinade and mix them well into the marinade.
  • Marinate for about 30 minutes or overnight for the best results.

Cook the Chicken

  • Take a fry pan on the stovetop and put it on medium-high heat.
  • Add 2 tbsp of cooking oil and fry the chicken pieces on both sides for about 8 to 10 minutes.
  • Grab another pan and place it over medium heat. Then, add 1 tbsp of oil and 1 tbsp of unsalted butter, and let them melt.
  • Meanwhile, add bay leaf, cinnamon sticks, cardamom, and cloves, and saute for a few seconds.
  • Now, add the remaining marinade paste and cook until the oil starts to separate.
  • Add the cooked chicken and fold it into the gravy, cover with a lid, and cook for another 10 minutes over medium-low heat.

Serving the Afghan Chicken

  • When the chicken is cooked through, take it out of the pan and plate it.
  • Add some chopped coriander on top as garnish.
  • Serve hot with naan or rice, and enjoy!

Notes

  • Use chicken thighs, don’t overcook, and marinate the chicken for long enough to make sure it doesn’t dry out too much.
  • Sauté the garlic, cardamom, cloves, bay leaves, and butter for only a few seconds to make sure the sauce doesn’t turn out too thin.
  • If your chicken dish is lacking flavor, you should add more seasoning to your taste.
  • Add starch slurry, cold dairy, or water if the sauce is separating.