Afghani Chicken Curry: Quick Authentic Recipe

Introduction to Afghani Chicken Curry

Afghani Chicken is a popular creamy dish from Afghan cuisine that is not too spicy or sweet. Marinated chicken pieces are grilled first and then simmered in yogurt and creamy sauce that taste so delicious.

The marinade is a blend of yogurt, cream, Afghani spices, ginger garlic paste, nuts, and fresh mint and coriander leaves. Anyone can easily cook it, and it takes just 40 minutes to prepare. Serve it with Afghan roti, rice, plain roti, naan and salad.

What is the Origin and what makes it popular?

This popular Afghan dish, also known as Murgh Afghani, has its roots in the Afghan region. It became famous in India and Pakistan in the late 1960s. This chicken curry is unique because it inspired by Mughals, Persians, and Turkish cuisine.

I believe, the unique blend of aromatic spices, slow-cooked tenderness, creamy gravy, and use of halal products are the main reasons for the popularity of this creamy Afghani chicken.

What spices are typically used in Afghani chicken?

Green cardamom powder, black pepper powder, cumin powder, garam masala, kasuri methi (dried fenugreek) and chaat masala are those spices which are commonly used in every Afghani curry.

The spices are used both in the marinade and the cooking process to infuse the chicken. Unlike other Indian red curries we will not add red chili powder and turmeric powder as well.

What it better to use bone-in or boneless chicken ?

For authentic Afghan Chicken curry, I only recommend skinless bone-in chicken thighs. While, Some modern fusions also use boneless chicken thighs in this dish.

Why I prefer chicken thighs? Because thighs are richer in flavor, remain tender, juicy and velvety texture in any curry as compared to chicken breasts.

If you are going to cook chicken leg quarter in this recipe, then remember to make small deep incisions in it before marinating. These help the spices penetrate and flavor the chicken until it is thoroughly cooked.

Why you prefer my recipe?

Well, With my three years experience for perfecting this recipe in the hotel industry, I am excited to present my personal favorite Afghan grilled chicken with creamy gravy.

I am confident it will blow your mind. Once you try this recipe, I bet you’ll become a fan of this rich, creamy, and utterly delicious comfort food.

So let’s get started with this recipe. While it might resemble Chicken Hariyali or Palak Chicken, rest assured it is a unique and distinct dish.

You can also enjoy our Chicken Manchurian Recipe, Chicken Handi , Malai Chicken Curry and Chicken do Piaza which is also delicious and easy to make.

What are the key Ingredients of Afghani chicken curry?

This savory and comforting dish needs simple and basic pantry ingredients. But we have eliminated the tomatoes here and replace it with yogurt, and the rest of the ingredients are below.

• Chicken – 700g bone-in chicken thighs are enough Alternatively you can add any part of the chicken meat. PREP: Wash the chicken thoroughly and put it aside in a colander or strainer to drain any extra water and pat it dry to avoid excess moisture.
• Yogurt – After chicken, the star ingredient of this dish is curd or yogurt. It plays as acidic agent role in the marinade to tenderize the chicken. Take full fat yoghurt or homemade yogurt. PREP: To make a lumps-free curd, whisk until it becomes smooth and free of curdles.
• Cream or Cashews:  are used to make the thick gravy . They impart a creamer and smoother texture to the gravy. As substitute you can add cashews or almonds paste.
• Onion: We will use onion to form a base of gravy. The raw onion will combine with curd to make a marinade. Onions give a sweet flavor to gravy. PREP: Remove the cover of an onion and roughly chopped them for later use.
• Ginger: has strong spicy and pungent flavor properties which enhance the aroma and kill the smell of meat. PREP: peel the ginger and chop it finely. Alternatively, you can also opt for ginger garlic paste.
• Fresh Green Chillies – are the best and natural heat source in the absence of red chili powder. PREP: Rinse the green chilies, remove the head stems and cut them into 2 to 3 pieces. Later, we will blend them in the yogurt marinade.
• Coriander and Mint Leaves – Main taste comes from coriander and mint leaves. Wash them well.
• Lemon juice: contains the natural acid that complements the curd in the marinade and also adds a tangy kick to overall taste.
• Spices: no red chili powder. Instead of it, introduce ground black pepper, salt, garam masala powder, cumin powder, coriander powder green cardamom powder and chaat masala. Overall, the spice level will be low. Because the recipe of chicken Afghani is not spicy. But you have a choice to adjust them in your accordance.
• Cooking Oil: According to your own choice (olive oil or vegetable oil). Or, the best available in the kitchen. You can also add ghee.
• Water: A cup of water to adjust the gravy consistency.
• Kasuri Methi: Adds a good appealing look and gives a savory but slightly bitter flavor which enhances the taste of curry.

Afghani curry boasts a creamy texture with rich spices like black pepper and cardamom, slow-cooked to perfection. Marinating the chicken overnight ensures deep flavor penetration and tenderness.

How to Make Afghani Chicken curry Step by Step Instructions?

This Afghani chicken recipe demands minimal ingredients and prep compared to other Indian curries. Just dump everything in a powerful blender and blend until a smooth marinade is achieved—no need to sautéing the onion and other ingredients. Coat the chicken with marinade and cook it until tender. The preparation of murgh Afghani curry comprises Four basic parts.

1. Prepare Chicken Marinade

We will make a smooth marinade paste. Take a blender and combine chopped onion, green chilies, ginger slices, lemon juice, soaked cashews (optional) and 3 tbsps of water or Yogurt. Cover the blender with a lid and grind them until a smooth paste.

2. Marinade the Chicken

Make deep cuts in the chicken pieces to ensure chicken absorbs the marinade properly until it is thoroughly cooked. Put all the chicken chunks in the marinade, mix them well and give a nice massage with fingers. It helps to tenderize the chicken and add flavor to the dish.

Now add yogurt, cream, all powder spices and kasuri Methi in the same bowl with chicken, (Whisk the yogurt and cream well, before to add. Ensure that this paste is lumps-free and rest them for at least 30 minutes in the refrigerator or keep it overnight for the best taste. The longer the chicken is marinated, the more flavorful the dish will be.

3. Searing the Marinated Chicken

Heat Oil: Take a large sized skillet or frying pan and heat some cooking oil to fry the chicken piece. Please keep the flame on medium high. When oil is heated, maintain medium flame. (Use cast iron pan, grilling pan, air fryer or oven.)

Fry Marinade Chicken: Introduce marinated chicken to skillet and fry. Avoid to overcrowd the skillet during frying. Cook in the batches for even cooking.

Fry Until Both Sides Are Brown: Cook each piece for 5 to 7 minutes on medium flame or till light brown. Change the sides of each piece and also cook for the next 5 minutes, or light brown.

4. Cook the Chicken Gravy

Fry Whole Spices: Now take a deep pan, heat one tablespoon of oil or butter. Add 5 to 6 pieces of cloves, whole black pepper and one cinnamon stick and saute it. Also add the remaining mixture of grilled chicken pan and stir it well.

Add Reserved Marinade: Now we will add the remaining marinade to the hot pan.

Cook Mixture Until Thick: Allow the mixture to simmer for 7 to 8 minutes over medium heat. Be patient until the sauce thickens and bubbles begin to emerge on the surface of the gravy, indicating it’s time to add grilled chicken.

Add Fried Chicken: Combine the fried chicken pieces to the pan and simmer them in the gravy on medium heat for one to two minutes.

Simmer on Low Flame: When the gravy begins to thicken, incorporate half cup of water and mix it. Put a lid on pan and simmer it over low heat for 5 to 8 minutes. Try to stir occasionally while slow cooking.

Adjust Sauce Thickness: Don’t overcook the sauce. keep stirring occasionally and adjust the sauce thickness as per your preference. It should be normal, not too soupy nor too thick. Also adjust the salt.

Garnish: Sprinkle some hand crushed kasuri methi and some fresh coriander leaves. Afghani chicken malai tikka curry is ready to serve.

My Journey with Afghani Chicken Tikka

My first experience with Chicken Afghani Tikka was at my culinary college, COTHM. I was truly fascinated by its aroma and making process.

But, later on my chef taught us how to transform this chicken tikka into a delectable Afghani curry. The mild taste combined with the creamy nuty gravy was absolutely delightful (Sooo Yummy) for me.

Following this, I had the pleasure of tasting this Afghan Chicken dish at my cousin wedding and again at two different restaurants. The tender chicken enveloped in rich, green creamy gravy was irresistibly delicious, compelling me to try making it at home.

How can I Serve Creamy Chicken Curry?

• Roti – Serve it with warm Afghani Roti, Phulka, Paratha, plain roti and naan bread.
• Rice – Enjoy it with the white rice, steamed rice, pulao, garlic rice etc.
• Salad – Salad always suits with any non-veg meal.
• Pickles – Celebrate this delicious creamy chicken curry with mix pickles to add zesty note.
• Lemon wedge – Squeeze the lime juice over it to give a tangy profile

How to Store and reheat leftover?

Before storing Afghani curry, cool it at room temperature. Store leftover creamy chicken curry in airtight box or zip lock bag and place it in the refrigerator for 3 days.

Whenever you’re ready to eat, warm it up in a pan at medium heat. Stir it regularly to avoid sticking. Add some water to adjust the sauce consistency. Or reheat it in a microwave at medium temperature.

Professional Tips

• Use only drumsticks and thighs. Alternatively, you can also go with bone-in chicken.
• Marinate the chicken overnight for a deeper taste. It helps the marinade to infuse in the chicken deeply.
• Opt for hung curd or homemade yogurt. Its not only adds the creamy texture but also keep it moist and tender during cooking.
• If you are diet conscious, I recommend you to utilize other options to cook this marinated chicken like air fryer and oven.
• Try to fry the partially first. Don’t overcook or burn the chicken while shallow fry. Chicken has to be cooked fully in the sauce.
• For an authentic smoky flavor, place a preheated charcoal piece in small pot and put some oil over it. Quickly place it in cooked chicken pot and place a lid. It will trap all smoke.
• If you like extra creamy texture add a small amount of heavy cream just before to serve as garnishing.

What are some other Famous Variations ?

Here are some other famous dishes of Afghanistan

• Afghani Chicken Kebab: Marinated in yogurt, cream, and spices, then grilled to perfection.
• Afghani Chicken Karahi: A rich, creamy curry with chicken, tomatoes, and green chilies, cooked in a karahi.
• Afghani Tikka: Boneless chicken pieces marinated and grilled until tender and smoky.
• Afghani Vegetarian Version: Paneer or Indian Tofu is cooked in same creamy gravy for vegetarian.
• Afghani Chicken Pulao: A fragrant rice dish with marinated chicken, basmati rice, dried fruits, and spices.

Why Everyone Loves It?

• Preparation is quite simple than many other Indian curries.
• It has a unique creamy gravy than spiced red curry.
• Tender and juicy chicken is easy to cook.
• Everyone loves to eat again and again. 
• Contains low fat and rich in protein.

What are the Health Benefits of Afghani chicken Curry?

This recipe is rich in proteins. These proteins help in muscle repair and body functions. Meanwhile, spices like black pepper improve nutrient absorption. Yogurt provides probiotics that promote gut health. Mix of vitamins and minerals improves the overall wellbeing of body. So, you can say this delicious dish incorporate the beneficial nutrients in our diet.

How to make Chicken Afghani Tikka?

I will try to write a separate blog post on Chicken Afghani tikka recipe. Shortly, For Chicken Tikka/kebab ; Just marinate the pieces of Chicken in thick marinade (already mentioned above in recipe). Then cook on charcoal grill, in tandoor, over the pan, or baked in oven/air fryer until tender and juicy. Serve it with green chutney. No Need to cook the chicken in gravy.

Afghan Chicken vs Tandoori Chicken

Features of Authentic Chicken Afghani Curry

If you are cooking chicken for authentic taste and texture of Afghan cuisine, then you should follow my important points which i have described in below.

1. Rich and Creamy Texture: Authentic Afghistan curry has a velvety, rich texture. It is achieved with yogurt, cream, or a blend of nuts like almonds and cashews.
2. Spices: This dish is cooked with grounded black pepper and green cardamom powder instead of red chili and turmeric powder.
3. Marinde: For an authentic taste, ensure the chicken pieces rest in the rich, creamy marinade overnight.
4. Cooking Techniques: Chicken pieces are first grilled or pan-fried and then slow-cooked with creamy sauce.
5. Don’t Add: Tomatoes, Red chilli powder, or turmeric powder.

FAQs

Conclusion

Afghan chicken curry is a unique variation of traditional Indian and Pakistani curries. You can craft many other dishes using the same recipe: Malai boti, Afghani tikka, malai tikka biryani, etc. I have provided detailed instructions. I hope you have enjoyed it with me. If try to make this dish, please share your experience with me the comment section. 

Print Recipe

Afghani Chicken Curry Recipe

Afghani Chicken is a classic creamy curry, hails from Afghanistan. Marinated chicken pieces are grilled first and then simmered in yogurt and creamy sauce that taste so delicious.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: Afghnai, Indian, Pakistani

Keyword: afghani chicken curry, afghani chicken recipe, chicken afghani

Servings: 5 Person

Calories: 350kcal

Equipment

• 1 Pan for Grilling Chicken
• 1 Pan for cooking sauce

Ingredients

• 700 Grams Bone-in Chicken
• 350 Grams Yogurt
• 250 Grams Cream
• 6 Pieces Green Chilies
• 2 Tablespoon Mint Leaves
• 2 Tablespoon Coriander Leaves
• 1 Piece Medium Size Onion Chopped
• 10 Pieces Soaked Cashews (optional)
• 1 Tablespoon Ginger Chopped
• 1 Teaspoon Salt or to taste
• 1 Teaspoon Black Pepper Powder
• 1 Teaspoon Coriander Powder
• 1 Teaspoon Garam Masala Powder
• ½ Teaspoon Cumin Powder
• ¼ Teaspoon Green cardamom powder
• 5-6 Pieces Cloves
• 5-6 Pieces Whole black Peppers
• 1 piece Cinnamon Stick
• 1 Tablespoon Kasuri Methi
• 2 Tablespoon Oil
• ½ Cup Water

Instructions

Make Marinade

• We will make a smooth marinade paste. Take a blender and combine chopped onion, green chilies, ginger slices, lemon juice, soaked cashews (optional) and 3 tbsps of water or Yogurt. Cover the blender with a lid and grind them until a smooth paste.
  

Marinade the Chicken

• Make deep cuts in the chicken pieces to ensure chicken absorbs the marinade thoroughly. Put all the chicken chunks in the marination, mix them well and give a nice massage with fingers.
  
• Now add yogurt, cream, all powder spices and kasuri Methi in the same bowl with chicken, (Whisk the yogurt and cream well, before to add. Ensure that this paste is lumps-free and rest them for 30 minutes in the refrigerator.
  

Grill the Chicken

• Heat Oil: Take a large sized skillet and heat some oil to fry the chicken piece. Please keep the flame on medium high. When oil is heated, turn the flame/heat to medium. (Use cast iron pan, grilling pan, air fryer or oven.)
  
• Fry Marinade Chicken: Introduce marinated chicken to skillet and fry. Avoid to overcrowd the skillet during frying. Cook the chicken in batches for even cooking.
  
• Fry Until Both Sides Are Brown: Cook the chicken pieces for 5 to 7 minutes on medium heat or till light brown. Change the sides of each piece and also cook for the next 5 minutes, or light brown.
  

Cook Gravy

• Fry Whole Spices: Now take a deep pan, heat one tablespoon of oil or butter. Add 5 to 6 pieces of cloves, whole black pepper and one cinnamon stick and saute it. Also add the remaining mixture of grilled chicken pan and stir it well.
  
• Add Extra Marinade: Now we will add the remaining extra premade marinade to the pan.
  
• Cook Mixture Until Thick: Allow the mixture to simmer for 7 to 8 minutes over medium heat. Be patient until the sauce thickens and bubbles begin to emerge on the surface of the gravy, indicating it’s time to add grilled chicken.
  
• Add Fried Chicken: Combine the fried chicken pieces to the pan and simmer them in the gravy on medium heat for one to two minutes.
  
• Simmer on Low Flame: When the gravy begins to thicken, incorporate 1 cup water and mix it. Put a lid on pan and simmer it over low heat for 5 to 8 minutes. Try to stir occasionally while slow cooking.
  
• Adjust Sauce Thickness: Don’t overcook the sauce. Stir the chicken sauce and adjust the sauce thickness as per your preference. It should be normal, not too soupy nor too thick.
  
• Garnish: Sprinkle some hand crushed kasuri methi and some fresh coriander leaves. Afghani curry is ready to serve.