Afghani Creamy Chicken
Afghani Creamy Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 green chilies, finely chopped (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garam masala
For the Creamy Gravy
- 2 tablespoons ghee, or unsalted butter
- 1 onion, medium, finely chopped
- 1/4 cup cashews, soaked in warm water for 15 minutes, then drained
- 1/2 cup heavy cream
- 1/4 cup plain yogurt
- 1/2 cup water, or chicken broth
- 1 teaspoon kasoori methi, dried fenugreek leaves, crushed
- 1/4 teaspoon cardamom powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt, or to taste
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, ginger paste, garlic paste, chopped green chilies, lemon juice, salt, black pepper, and garam masala. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the cashew paste. Blend the soaked and drained cashews with 2 tablespoons of water until a smooth paste is formed. Set aside.
⏱️ 5 min
- 3
Heat ghee or unsalted butter in a large heavy-bottomed pan or Dutch oven over medium heat. Add the finely chopped onion and sauté until translucent and lightly golden, about 5-7 minutes.
⏱️ 7 min
- 4
Add the marinated chicken to the pan. Increase the heat to medium-high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides. Do not fully cook the chicken at this stage.
⏱️ 7 min
- 5
Reduce the heat to low. Stir in the cashew paste, heavy cream, and plain yogurt. Mix thoroughly to combine. Add 1/2 cup of water or chicken broth, kasoori methi, cardamom powder, white pepper, and salt. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 6
Cover the pan and let the chicken simmer on low heat for 15-20 minutes, or until the chicken is cooked through and tender, and the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 20 min
- 7
Taste and adjust seasoning as needed. Garnish with fresh chopped cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Afghani Creamy Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 green chilies, finely chopped (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garam masala
For the Creamy Gravy
- 2 tablespoons ghee, or unsalted butter
- 1 onion, medium, finely chopped
- 1/4 cup cashews, soaked in warm water for 15 minutes, then drained
- 1/2 cup heavy cream
- 1/4 cup plain yogurt
- 1/2 cup water, or chicken broth
- 1 teaspoon kasoori methi, dried fenugreek leaves, crushed
- 1/4 teaspoon cardamom powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt, or to taste
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, ginger paste, garlic paste, chopped green chilies, lemon juice, salt, black pepper, and garam masala. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 2
While the chicken is marinating, prepare the cashew paste. Blend the soaked and drained cashews with 2 tablespoons of water until a smooth paste is formed. Set aside.
⏱️ 5 min - 3
Heat ghee or unsalted butter in a large heavy-bottomed pan or Dutch oven over medium heat. Add the finely chopped onion and sauté until translucent and lightly golden, about 5-7 minutes.
⏱️ 7 min - 4
Add the marinated chicken to the pan. Increase the heat to medium-high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides. Do not fully cook the chicken at this stage.
⏱️ 7 min - 5
Reduce the heat to low. Stir in the cashew paste, heavy cream, and plain yogurt. Mix thoroughly to combine. Add 1/2 cup of water or chicken broth, kasoori methi, cardamom powder, white pepper, and salt. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Cover the pan and let the chicken simmer on low heat for 15-20 minutes, or until the chicken is cooked through and tender, and the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 20 min - 7
Taste and adjust seasoning as needed. Garnish with fresh chopped cilantro before serving.
⏱️ 1 min