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Author:
foodiegirlsarah
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Afghani Chicken
This Afghani Chicken recipe features tender chicken pieces marinated in a rich, creamy blend of yogurt, ginger-garlic, green chilies, and aromatic spices. The chicken is pan-fried until golden brown, then simmered in a luscious gravy made from sautéed onions, cashew paste, and the leftover marinade. The result is a savory, mildly spiced, and incredibly flavorful dish, perfect for a hearty meal.
#Afghani Chicken
#Chicken Recipe
#Creamy Chicken
#Indian Cuisine
#Main Course
#Non-vegetarian
#Spicy
#Restaurant Style
Final Plated Afghani Chicken
Recipe Information
20m
Prep Time
30m
Cook Time
50m
Total Time
4
Servings
Medium
Afghani
English
Nutrition (per serving)
550
Calories
50g
Protein
18g
Carbs
38g
Fat
Close-up of Afghani Chicken Dish
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Chicken Frying to Golden Perfection
Instructions
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- Ensure your chicken is cut into desired pieces and ready for marination.2m
Preview2mPreviewEnsure your chicken is cut into desired pieces and ready for marination. - In a large bowl, combine the chicken pieces with curd, ginger-garlic paste, and green chili paste.2m
Preview2mPreviewIn a large bowl, combine the chicken pieces with curd, ginger-garlic paste, and green chili paste. - Add fresh cream, black pepper powder, cumin powder, cardamom powder, and salt to the chicken mixture.2m
Preview2mPreviewAdd fresh cream, black pepper powder, cumin powder, cardamom powder, and salt to the chicken mixture. - Mix all ingredients thoroughly to ensure the chicken is well coated. Cover the bowl and let the chicken marinate for at least 15 minutes at room temperature.15m
Preview15mPreviewMix all ingredients thoroughly to ensure the chicken is well coated. Cover the bowl and let the chicken marinate for at least 15 minutes at room temperature. - Heat oil in a large pan or kadai over medium-high heat. Add the marinated chicken pieces and fry until golden brown on all sides. Remove the chicken and set aside, reserving any leftover marinade in the bowl.15mPreview15mPreviewHeat oil in a large pan or kadai over medium-high heat. Add the marinated chicken pieces and fry until golden brown on all sides. Remove the chicken and set aside, reserving any leftover marinade in the bowl.
- In the same pan with residual oil (add a little more if needed), add the chopped onions and sauté until they turn translucent and slightly golden.5m
Preview5mPreviewIn the same pan with residual oil (add a little more if needed), add the chopped onions and sauté until they turn translucent and slightly golden. - Add the cashew paste and the reserved leftover marinade to the pan with the onions. Cook for 2-3 minutes, stirring constantly to prevent sticking.3m
Preview3mPreviewAdd the cashew paste and the reserved leftover marinade to the pan with the onions. Cook for 2-3 minutes, stirring constantly to prevent sticking. - Add about 1/2 cup of water to the gravy mixture to adjust its consistency. Bring it to a gentle simmer, stirring well.2m
Preview2mPreviewAdd about 1/2 cup of water to the gravy mixture to adjust its consistency. Bring it to a gentle simmer, stirring well. - Return the fried chicken pieces to the simmering gravy. Stir gently to ensure all chicken pieces are coated.1m
Preview1mPreviewReturn the fried chicken pieces to the simmering gravy. Stir gently to ensure all chicken pieces are coated. - Cover the pan and let the Afghani chicken simmer on low heat for 10-15 minutes, or until the chicken is fully tender and cooked through, and the gravy has thickened to your liking.12m
Preview12mPreviewCover the pan and let the Afghani chicken simmer on low heat for 10-15 minutes, or until the chicken is fully tender and cooked through, and the gravy has thickened to your liking. - Garnish with fresh chopped coriander leaves and a squeeze of fresh lemon juice just before serving.1mPreview1mPreviewGarnish with fresh chopped coriander leaves and a squeeze of fresh lemon juice just before serving.
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