Afghani Chicken Recipe – Easy and Authentic Recipe

Chicken is considered as one of the most versatile food item in the food universe, you can anytime experiment numerous recipes and invent a new flavor profile of yours, the process of making something new is as exciting as to devour the delicious food items that’s cooked in the kitchen. It is said, unlike some in their region, Afghans like their food neither too spicy nor too hot, and they are renowned for their use of dried fruit and nuts. So, I was so keen to try this new recipe- “Afghani Chicken curry” all on my own and I’m pretty sure that I ended up making my parents very content with the end results.

Afghani Chicken with rice and salad

Rich in its creamy texture and flavor, this recipe is very simple, quick and very authentic in its flavor. Cooked with cashew nuts and some fresh cream, Ahghani Chicken curry is best served with Roti and Parathas but we Bengali’s always love to have rice over anything for our main course. Haha!

Afghani Chicken  


Skinless Chicken legs (halved)5 pieces
Large Onion (quartered)1
Garlic Cloves3-4 pieces
Ginger1 inch
Fresh Coriander Leaves1/2 small bunch
Cashew Nuts12-14
Green Chilies2
Curd1 cup
Kasuri Methi Powder (Dried Fenugreek Powder)1 tsp
Garam Masala Powder1 tsp
Coriander Powder1 tsp
Lemon Juice1 whole piece
White Vinegar1 tsp
Ghee2-3 tbsp
Salt1 tsp/ As Per Taste
Sugar1 tsp
Green Color (Optional)2 drops
Fresh Cream4 tbsp
Small Black Coal 1 piece
Oil2-3 tbsp/ To Cook
Ginger juliennes (Optional)To Garnish
*Full Ingredients*

Preparation/ Marination:

  • Blend onion, garlic, ginger, coriander, cashew nuts, green chilies and ½ cup water, grind to a fine paste.
Images are subject to copyright
  • Take chicken pieces in a bowl, add the prepared paste, curd, kasuri methi powder, garam masala powder, coriander powder, lemon juice, white vinegar, ghee, salt and sugar. Mix well.
*Full Ingredients* Images are subject to copyright.©
Add the prepared paste
*Adding Green color is optional*
  • Refrigerate to marinate for half an hour.
  • (Optional Step) : Bake the marinated Chicken in the preheated oven at 200 C for 7-8 mins. before cooking to make the chicken pieces soft, tender and more juicy in it’s flavour
Marination of Chicken

Method To Cook:

  • Step 1: Heat oil and add ghee in a nonstick pan or an aluminium wok, sear the marinated chicken pieces for 7-8 minutes over high flame. Add the remaining marination and ½ cup water. Cover and cook till gravy is thick and chicken bone is visible – (this shows the chicken is properly cooked).
  • Step 2: Add fresh cream and mix well over a medium flame.
  • Step 3: In a small bowl place lit coal, add cloves and ½ tsp ghee and place in the center of the pan. Cover and keep aside for 2-3 minutes on a low flame. Turn off.
  • Step 4: Transfer into a serving bowl.
  • Step 5: Garnish with ginger juliennes (optional). Serve hot with paranthas or devour it with rice ;).
Garnish with ginger juliennes – optional

So, if you’re into quick and delicious chicken recipes just like me and also look for varieties in the chicken dishes to spice up your taste buds on a rainy day or let’s just say on any day, please give this scrumptious recipe a try and you will end up licking your fingers for more. I promise you, its that delicious!

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2 Comments Add yours

  1. Ritu says:

    This looks lovely. Its good to see that you are using home-set curd. ❤

    Liked by 1 person

    1. BonGappétit says:

      Thank you:),Yes, we always prefer having home made curd over buying one from outside.


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