Afghani chicken
Afghani Chicken is a rich and creamy dish from Afghan cuisine. It is known for its mild spices and delicious taste. This dish is different from spicy Indian curries because it has a smooth and buttery flavour. Unlike many other chicken recipes that are high in spices, it has a subtle flavour profile, focusing more on creaminess and the smoky aroma from grilling. It is made with yoghurt, cream, and a mix of aromatic spices. Afghani Chicken is popular in India, Pakistan, and other South Asian countries.
How Afghani chicken is cooked?
Afghani Chicken is easy to prepare. It is marinated first and then cooked.
Marination – Mix the chicken with yoghurt, cream, spices, and cashew paste. Leave it for a few hours so the flavours soak in.
Cooking – Grill, bake or cook the marinated chicken in a pan with butter. Cook until it is soft and juicy.
Serving – Garnish with coriander leaves and serve hot.
You can cook this dish in a tandoor, oven, or pan. Grilling gives it a smoky flavour, but cooking in a pan makes it rich and creamy.
Taste and Texture
Afghani Chicken has a mild and creamy taste. Unlike spicy curries, it has a subtle flavour with a buttery texture. The yoghurt and cream make it soft and juicy. The addition of cashew paste makes it rich and smooth. Black pepper and green chillies add a slight heat, but it is not very spicy.
Best Side Dishes
Afghani Chicken goes well with many side dishes. Some popular choices are:
Naan or Roti – Soft Indian bread that soaks up the creamy sauce.
Jeera Rice – Fragrant rice with cumin seeds.
Salad – Fresh cucumbers, onions, and tomatoes balance the richness.
Mint Chutney – A refreshing dip made with mint and yoghurt.
These sides enhance the flavours and make the meal more enjoyable.
Craving more delicious non-veg dishes? Check out our other mouth-watering non-vegetarian lists for more flavourful recipes!
Why Afghani chicken?
Afghani Chicken is loved for many reasons: It is creamy and delicious without being too spicy. The marination makes it tender and juicy. It is easy to cook at home. It is perfect for special occasions and parties. Many people enjoy this dish because of its rich and comforting taste.
Afghani Chicken is a delightful dish that is both creamy and flavourful. It is simple to make and pairs well with various sides. Whether grilled or cooked in a pan, it remains soft and delicious. If you love mild and rich chicken dishes, it is a must-try dish!
Afghani chicken
Ingredients
- 500 grams of chicken bone-in or boneless
- ½ cup yoghurt hung curd for thickness
- ¼ cup fresh cream or malai
- 1 onion
- 2 tablespoons cashew or almond paste soaked nuts blended into a paste
- 1- inch size ginger
- 2 tbsps lemon juice
- 1-2 green chillies adjust to taste
- 1 tsp garam masala
- 2 tsp pepper powder optional for milder heat
- Salt to taste
- A handful of Fresh coriander leaves
- Butter or oil for grilling
Instructions
- In a mixer jar or a food processor add a roughly chopped onion, ginger, garlic, green chillies, soaked cashews, and coriander leaves. Grind them to a fine paste.
- Add this paste to a large bowl, add the yoghurt, fresh cream, lemon juice, garam masala, cumin powder, pepper powder, and salt. Mix until you have a smooth marinade.
- Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2-4 hours, or overnight for best results. This allows the flavours to infuse deeply into the chicken.
- Heat 2–3 tbsp oil or ghee in a non-stick pan over medium heat.
- Add the marinated chicken pieces, ensuring they are not overcrowded in the pan.
- Cook each side for 6–8 minutes until the chicken is golden brown. Flip occasionally to prevent burning.
- Once it has a slight char, remove it from the pan.
- In the same pan add the remaining marinade and cook for 5 minutes.
- Add the grilled chicken and cook for 5 minutes for the flavours to combine.
- Garnish with fresh coriander leaves and serve hot with naan, roti, or a side of green chutney.
Notes
Frequently Asked Questions
Afghani Chicken is a mildly spiced, creamy chicken dish originating from Afghan cuisine. It is known for its rich marinade made with yoghurt, cream, and aromatic spices, giving the chicken a tender, juicy texture.
The key difference is the use of a cream-based marinade with mild spices, which gives Afghani Chicken its signature rich and creamy flavour. It is less spicy compared to dishes like Tandoori or Butter Chicken.
Yes! You can bake them at 200°C (400°F) for 20–25 minutes or grill until golden and cooked through. Shallow frying, however, adds a slightly charred texture and extra flavour.
You can replace fresh cream with full-fat yoghurt for a lighter version while maintaining the dish’s creamy texture.
Kasuri methi (dried fenugreek leaves) adds a unique aroma and flavour to the dish. While optional, it enhances the authentic taste. You can skip it if unavailable.
Absolutely! Boneless chicken works well and is quicker to cook. However, bone-in chicken adds more flavour to the dish.
For best results, marinate the chicken for at least 2–4 hours. Marinating overnight enhances the flavours and makes the chicken more tender.
Afghani Chicken pairs beautifully with naan, paratha, or steamed basmati rice. It also works well with mint chutney or a yoghurt dip.
No, Afghani Chicken is a mildly spiced dish. The focus is on creamy, aromatic flavours rather than heat. You can adjust the spice level by adding more green chillies or pepper if desired.
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