Afghani chicken is a popular chicken starter dish. It is super creamy as the chicken is cooked first and then the leftover marinade is added to it and cooked quickly. This way, the chicken pieces don’t dry out and you get a really creamer chicken starter. This dish can also be served with rice, roti, or naan.
Afghani Chicken can be served as a starter or you can add more marinade and cream to the cooked chicken pieces to make it a gravy dish too. Either ways, this dish always has everyone licking their fingers!
If you have time, then do marinate the chicken for 10-12 hours in the refrigerator. That makes it really tender and the flavours are absorbed well too.
Afghani Chicken
Course: StarterDifficulty: Easy4
servings10
minutes20
minutes10
hours30
minutesFinger licking, delicious Afghani Chicken recipe
Ingredients
Boneless Chicken – 500 gms, cut into cubes
Cashews – 15-20
Melon Seeds – 1 tbsp (optional)
Whole Black Pepper – 1 tsp
Green Chilli – 2, chopped
Green Cardamom – 2
Ginger Garlic Paste – 2 tsp
Salt – 1 tsp
Garam Masala Powder – 1 tsp
Chaat Masala – 1 tsp
Curd – 1/4 cup
Lemon Juice – 1 tbsp
Kasuri Methi – 1 tbsp
Fresh Cream – 1/4 cup
Oil for cooking
Directions
- Grind together cashews, melon seeds, black pepper, green chilli, cardamom, ginger-garlic paste, salt, garam masala powder and chaat masala.
- To this add curd, lemon juice and kasuri methi and pulse again.
- Add the ground masala to the chicken pieces and marinate for a couple of hours in the refrigerator. Just before cooking, add the cream and mix well.
- Add oil to a pan and cook the chicken on high flame. Reserve the excess marinade.
- When the chicken is almost cooked, add the remaining marinade to the pan and cook for another couple of minutes. Take off from heat and serve with some green chutney.
