Afghani Chicken Recipe: Afghani Chicken is a creamy, mildly spiced dish that hails from the rich culinary traditions of Afghanistan. The combination of marinated chicken with yogurt, fresh cream, and cashew nuts creates a velvety, delicious dish that’s perfect for anyone looking to enjoy flavors without too much heat. Its subtle taste and luxurious texture make it a favorite at dinner parties or family gatherings. This dish pairs beautifully with naan, parathas, or fragrant basmati rice.
If you love creamy chicken recipes with a hint of richness, this Afghani Chicken recipe will be a great addition to your cooking repertoire. Let’s dive into the recipe.
Ingredients For Afghani Chicken Recipe
- Chicken (bone-in pieces) – 500 gm
- Yogurt – ½ cup
- Fresh cream – ¼ cup
- Cashew nuts – 10-12 (soaked and blended into a smooth paste)
- Ginger-garlic paste – 1 tbsp
- Green chilies – 2-3 (finely chopped)
- Coriander powder – 1 tsp
- Cumin powder – ½ tsp
- White pepper powder – ½ tsp
- Kasuri methi (dried fenugreek leaves) – 1 tsp
- Butter – 2 tbsp
- Lemon juice – 1 tbsp
- Salt – to taste
- Fresh coriander leaves – for garnish
Step-by-Step Instructions For Preparing Afghani Chicken Recipe
1. Marination
- Preparing the chicken: Start by thoroughly washing and cleaning the chicken pieces. Pat them dry with a paper towel to remove any excess moisture.
- Making the marinade: In a large mixing bowl, combine yogurt, cashew paste, ginger-garlic paste, chopped green chilies, coriander powder, cumin powder, white pepper powder, lemon juice, and salt. Mix everything well until a smooth, even marinade is formed.
- Coating the chicken: Add the cleaned chicken pieces to this marinade, ensuring each piece is evenly coated. Cover the bowl with cling wrap or a lid and refrigerate for at least 3-4 hours. For the best flavor, marinate the chicken overnight.
2. Cooking the Chicken
- Heating the pan: Take a large, heavy-bottomed pan or skillet and heat the butter over medium heat.
- Cooking the marinated chicken: Once the butter melts, add the marinated chicken pieces to the pan. Stir and cook the chicken on medium heat for about 10-15 minutes. Flip the chicken occasionally to ensure all sides are cooked evenly.
- Adding cream and kasuri methi: As the chicken starts to cook through, pour in the fresh cream and add the kasuri methi (rub it between your palms before adding to release its flavor). Lower the heat and continue cooking for another 5-7 minutes until the chicken is tender and fully cooked.
- Checking doneness: Use a fork or a knife to check if the chicken is cooked through. The chicken should be soft, and the juices should run clear when pierced. If needed, cook for an additional few minutes.
3. Serving
- Final touches: Once the chicken is fully cooked and the sauce has thickened to your desired consistency, remove it from the heat.
- Garnish: Sprinkle freshly chopped coriander leaves on top for a burst of freshness.
- Serve: Serve hot with naan, parathas, or steamed basmati rice. The creamy, flavorful sauce is perfect for dipping bread or spooning over rice.
Tips and Variations
- Cashew paste: Soaking cashew nuts in warm water for 30 minutes makes it easier to blend them into a smooth paste. This adds richness and creaminess to the dish.
- Grilled version: For a smoky flavor, you can grill the marinated chicken pieces on a grill or in the oven before adding them to the cream sauce. This step adds an extra depth of flavor to the dish.
- Adjusting spice levels: While Afghani Chicken is typically mildly spiced, you can increase or decrease the amount of green chilies to adjust the heat according to your taste.
- Boneless chicken: Boneless chicken breast or thigh pieces can also be used for this recipe. They cook faster and are easier to eat, especially in a party setting.
- Thicker sauce: If you prefer a thicker sauce, you can let the chicken cook on low heat for a longer time, allowing the sauce to reduce and thicken naturally.
Conclusion
Afghani Chicken is a delightful dish that is rich, creamy, and full of subtle flavors. The combination of yogurt, cashew paste, and cream makes it luxurious, while the mild spices keep it simple yet delicious. Perfect for special occasions or weekend meals, this dish will be a hit at any gathering. Try this recipe at home, and don’t forget to share your experience with friends and family!
Happy cooking!
Frequently Asked Questions
1. Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used for Afghani Chicken. Boneless chicken breasts or thighs will cook faster than bone-in pieces and are great for a quicker version of the recipe.
2. How can I make the dish more creamy?
To make the dish creamier, you can increase the amount of fresh cream or add more cashew paste. Additionally, ensure the chicken is cooked on low heat to prevent the sauce from curdling.
3. What can be served with Afghani Chicken?
Afghani Chicken pairs perfectly with naan, paratha, or steamed basmati rice. You can also serve it alongside a fresh salad or a side of sautéed vegetables for a balanced meal.
4. How long should the chicken be marinated?
For the best flavor, marinate the chicken for at least 3-4 hours. However, for even better results, marinating the chicken overnight allows the flavors to penetrate deeply, making the dish more flavorful and tender.
Read more: How to Make Butter Chicken
