Afghani chicken is a luscious dish where succulent pieces of chicken are marinated in a blend of yogurt and spices, then grilled or baked to tender perfection. The chicken is served in a creamy, mildly spiced sauce enriched with cashews, cream, and aromatic spices, delivering a rich and satisfying flavor profile. Garnished with fresh coriander, this dish offers a delightful fusion of creamy textures and tantalizing spices, representing the essence of Indo-Afghan cuisine.
Here’s a detailed recipe to make Afghani chicken:
Ingredients:
For Marination:
- 500 grams boneless chicken (cut into cubes or strips)
- 1 cup yogurt (Greek yogurt works well)
- 2 tablespoons ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder (adjust according to your spice preference)
- Salt to taste
- 2 tablespoons lemon juice
For the Creamy Sauce:
- 2 tablespoons oil or ghee
- 1 tablespoon butter
- 1 onion (finely chopped)
- 1 teaspoon ginger-garlic paste
- 1/2 cup cashew nuts (soaked in warm water for 15-20 minutes)
- 1/2 cup cream
- 1/2 cup milk
- 1/2 teaspoon garam masala
- Salt to taste
- Chopped coriander leaves for garnishing
- Ginger juliennes for garnishing
Instructions:
Marination:
- In a large bowl, mix yogurt, ginger-garlic paste, garam masala, coriander powder, cumin powder, red chili powder, salt, and lemon juice to make the marinade.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1-2 hours, or preferably overnight for the flavors to infuse.
Cooking the Chicken:
- Preheat your oven to 375°F (190°C) or heat a grill/pan on medium-high heat.
- If using skewers, thread the marinated chicken pieces onto them. If using a pan, heat some oil and cook the marinated chicken until it’s golden brown and cooked through. If using an oven, place the chicken on a baking tray lined with parchment paper and bake for 20-25 minutes or until done.
Making the Creamy Sauce:
- Heat oil or ghee along with butter in a pan.
- Add finely chopped onions and sauté until they turn translucent.
- Add ginger-garlic paste and cook for a minute until the raw aroma disappears.
- Drain the soaked cashew nuts and add them to the pan. Sauté for a couple of minutes.
- Turn off the heat and let the mixture cool down a bit.
- Transfer the mixture to a blender and blend into a smooth paste.
- Return the blended paste to the pan, turn on the heat to low, and add cream, milk, garam masala, and salt. Stir well and cook for a few minutes until the sauce thickens slightly.
Final Assembly:
- Once the chicken is cooked, add it to the creamy sauce.
- Gently mix the chicken with the sauce, ensuring each piece is coated well.
- Cook for an additional 5-7 minutes on low heat, allowing the flavors to meld together.
- Garnish with chopped coriander leaves and ginger juliennes before serving.
Enjoy your homemade Afghani chicken with naan, rice, or your choice of bread!
Remember, adjust the spice levels according to your preference and enjoy the delightful flavors of this dish!
