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Afghani Chicken

Afghani Chicken

Afghani Chicken in spicy sauce with cream and yogurt is a comforting and flavorful dish that combines the richness of yogurt and cream with a spicy, aromatic sauce. The chicken is tender and juicy, infused with spices, making this dish a perfect balance of heat and creaminess.

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins
Servings 1
Calories 450
Best Season All Year
Ingredients
    For the Masala Paste
  • 1 onion, chopped
  • 5 garlic cloves, minced
  • 1 piece ginger, grated
  • 2 green chilies (adjust to taste)
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • For the Curry
  • 150 chicken (boneless, cut into pieces)
  • 2 tablespoons oil (vegetable or ghee)
  • 1/2 cup yogurt
  • 1/4 heavy cream
  • 1/2 cup water (adjust for gravy consistency)
  • 1 teaspoon garam masala
  • Fresh coriander leaves for garnish
Instructions
    Prepare the Masala Paste
  1. In a blender, combine the chopped onion, garlic, ginger, green chilies, and tomato paste. Blend until smooth.
  2. Cook the Afghani Chicken
  3. In a large pot or kadhai, heat the oil over medium heat. Add the prepared masala paste and sauté for 5-7 minutes until the mixture is cooked and fragrant.
  4. Add the chicken pieces to the pot and cook for about 8-10 minutes, stirring frequently, until the chicken turns golden brown.
  5. Add the cumin powder, coriander powder, red chili powder, turmeric, and salt. Stir well to coat the chicken evenly with the spices.
  6. Reduce the heat and add yogurt. Stir to combine and cook for another 5-7 minutes until the chicken is well coated in the yogurt and spices.
  7. Pour in the cream and water, then stir again to create a smooth gravy. Let it simmer on low heat for 15-20 minutes, allowing the chicken to cook through and the sauce to thicken.
  8. Once the chicken is cooked and the gravy has thickened to your desired consistency, sprinkle garam masala over the top and mix gently.
  9. Garnish and Serve
  10. Garnish with fresh coriander leaves before serving.
Note
  • For extra flavor, marinate the chicken in yogurt, ginger-garlic paste, and spices for about 30 minutes before cooking.
  • You can adjust the consistency of the gravy by adding more or less water depending on your preference for a thicker or thinner sauce.
  • You can also add a handful of ground cashews or almonds to the curry for a richer texture and flavor.
  • Leftovers can be stored in an airtight container in the refrigerator and reheated.