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!

Afghani Chicken
Afghani Chicken

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: Easy


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Cooking time


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Finger licking, delicious Afghani Chicken recipe


  • 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


  • 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.

Recipe Video

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