Creamy Afghani Chicken
Creamy Afghani Chicken
Ingredients
For the Marinade
- 300 g boneless chicken thighs
- 1/2 cup curd, or dahi
- 1 tablespoon ginger garlic, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chilli flakes
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1 tablespoon lemon juice
- 1 tablespoon coriander, chopped
- 1/2 tablespoon butter
For the Gravy
- 1 tablespoon oil
- 1 onion, small, finely chopped
- 1 tablespoon garlic, chopped
- 1 teaspoon flour
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon chilli flakes
- 1 teaspoon salt, to taste
- 3-4 tablespoons mozzarella cheese
- 1 tablespoon coriander, chopped, for garnish
Instructions
- 1
In a bowl, combine the boneless chicken thighs with curd, crushed ginger garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon chilli flakes, 1/4 teaspoon cumin powder, 1/4 teaspoon coriander powder, 1 tablespoon lemon juice, and chopped coriander. Mix well to ensure the chicken is fully coated.
⏱️ 5 min
- 2
Cover the bowl and let the chicken marinate for 20-30 minutes at room temperature.
⏱️ 30 min
- 3
Heat 1/2 tablespoon of butter in a pan over medium heat. Once the butter is melted, add the marinated chicken.
⏱️ 2 min
- 4
Cook the chicken for 7-8 minutes, stirring occasionally, until the marinade has dried out a bit and the chicken is lightly browned.
⏱️ 8 min
- 5
Remove the cooked chicken from the pan and set it aside.
⏱️ 1 min
- 6
Add 1 tablespoon of oil to the same pan. Once hot, add the finely chopped small onion and chopped garlic.
⏱️ 1 min
- 7
Sauté the onion and garlic until they turn golden brown, about 3-4 minutes.
⏱️ 4 min
- 8
Stir in 1 teaspoon of flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min
- 9
Gradually pour in 1/2 cup of milk, whisking continuously to prevent lumps. Cook until the mixture thickens slightly.
⏱️ 3 min
- 10
Add 1/4 teaspoon black pepper, 1/4 teaspoon chilli flakes, and salt to taste. Stir well to combine.
⏱️ 1 min
- 11
Stir in 3-4 tablespoons of mozzarella cheese and cook until the cheese is melted and the gravy becomes creamy.
⏱️ 2 min
- 12
Return the cooked chicken to the pan with the creamy gravy and mix to coat the chicken.
⏱️ 1 min
- 13
Serve hot, topped with additional chopped coriander for garnish. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Afghani Chicken
For the Marinade
- 300 g boneless chicken thighs
- 1/2 cup curd, or dahi
- 1 tablespoon ginger garlic, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chilli flakes
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1 tablespoon lemon juice
- 1 tablespoon coriander, chopped
- 1/2 tablespoon butter
For the Gravy
- 1 tablespoon oil
- 1 onion, small, finely chopped
- 1 tablespoon garlic, chopped
- 1 teaspoon flour
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon chilli flakes
- 1 teaspoon salt, to taste
- 3-4 tablespoons mozzarella cheese
- 1 tablespoon coriander, chopped, for garnish
Instructions
- 1
In a bowl, combine the boneless chicken thighs with curd, crushed ginger garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon chilli flakes, 1/4 teaspoon cumin powder, 1/4 teaspoon coriander powder, 1 tablespoon lemon juice, and chopped coriander. Mix well to ensure the chicken is fully coated.
⏱️ 5 min - 2
Cover the bowl and let the chicken marinate for 20-30 minutes at room temperature.
⏱️ 30 min - 3
Heat 1/2 tablespoon of butter in a pan over medium heat. Once the butter is melted, add the marinated chicken.
⏱️ 2 min - 4
Cook the chicken for 7-8 minutes, stirring occasionally, until the marinade has dried out a bit and the chicken is lightly browned.
⏱️ 8 min - 5
Remove the cooked chicken from the pan and set it aside.
⏱️ 1 min - 6
Add 1 tablespoon of oil to the same pan. Once hot, add the finely chopped small onion and chopped garlic.
⏱️ 1 min - 7
Sauté the onion and garlic until they turn golden brown, about 3-4 minutes.
⏱️ 4 min - 8
Stir in 1 teaspoon of flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min - 9
Gradually pour in 1/2 cup of milk, whisking continuously to prevent lumps. Cook until the mixture thickens slightly.
⏱️ 3 min - 10
Add 1/4 teaspoon black pepper, 1/4 teaspoon chilli flakes, and salt to taste. Stir well to combine.
⏱️ 1 min - 11
Stir in 3-4 tablespoons of mozzarella cheese and cook until the cheese is melted and the gravy becomes creamy.
⏱️ 2 min - 12
Return the cooked chicken to the pan with the creamy gravy and mix to coat the chicken.
⏱️ 1 min - 13
Serve hot, topped with additional chopped coriander for garnish. Enjoy!
⏱️ 1 min