Afghani Chicken Curry … Creamy, Rich, and Delicious! A comfortingly delicious dish made with simple pantry ingredients, and a definite crowd pleaser.
Hello Fall! Welcome to this time of the year where we crave for cozy curries and soups. Today I am sharing with you one such recipe which has been a recent family favorite, Afghani Chicken Curry!
Afghani chicken curry & kebabs are popular Middle Eastern dishes which are been spoken about a lot by friends n family back in India. It gained a lot of attention in my hometown mainly because of the influence Gulf countries have on the state Kerala due its large working-class presence, and the many Arabic restaurants in the state serving these dishes.
If you have ever tried Afghani chicken curry at restaurants, the first memories which comes to you is the rich taste of the curry. A combination of cream, yogurt, ghee and cashew nuts, makes for its rich and mildly spiced gravy. The dish requires minimal prep work unlike Indian curries; no onion sauteing (which takes forever to brown, I know!), just put everything in a blender, blend to prepare the marinade, and marinate the chicken in it. Pan fry to brown the chicken on both sides, and finally simmer it in the reserved marinade for the final touch. The taste of the dish is well-balanced with, chicken which is unbelievably moist, juicy and delicious, and a velvety gravy.
This recipe has been adapted by referring various sites as I was unable to find its authentic version, and includes my own modifications. My family and friends have enjoyed this dish a lot, and I’m equally happy that it turned out well.
Afghani chicken goes best with Naan, Chapathi, Malabar Porotta, or any bread of your choice. You can also serve it with rice which tastes pretty good too.
Enjoy, Happy Cooking…!
Interested in other Middle East / Arabic recipes? Check these out;
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Afghani Chicken Curry … Creamy, Rich, and Delicious! A comfortingly delicious dish made with simple pantry ingredients, and a definite crowd pleaser.
- 1 lb chicken pref. bone-in
- 1 medium sized onion (roughly chopped)
- 6 garlic pods
- 1 inch sized ginger piece
- 3 green chilies
- One big handful of cilantro
- 7 cashews (soaked in warm water for 15mins)
- ½ of a lemon’s juice
- 1 tbsp kasuri methi
- 1 tsp garam masala
- 2 bay leaves
- 1 tsp pepper
- 1 tsp ghee/unsalted butter
- ½ cup yogurt
- ½ cup heavy whipping cream
- Salt (as required)
- Oil (as required)
- ¾ cup water
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In a blender, prepare the marinade into a smooth base by grinding together onion, garlic, ginger, green chilies, cilantro, soaked cashews (discard water), lemon juice, kasuri methi, garam masala, pepper, ghee, yogurt, and salt. Add heavy whipping cream and mix well.
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Marinate the chicken in the prepared marinade for 6-8 hrs, preferably overnight for the flavors to blend well.
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Heat oil in a pan on a medium flame, to panfry the chicken. Prior to placing the chicken in the pan, squeeze out the juices of the marinade from the chicken and reserve it. Panfry the chicken on both sides until you start seeing brown spots.
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Once the chicken is cooked, transfer it to a plate and add the reserved marinade back to the pan along with bay leaves.
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Allow it to cook on a medium flame and once it has boiled for 2 mins, add the cooked chicken and water. Check for the seasoning, close the lid and allow it to cook on a low flame for 15 mins.
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Open the lid and give it a final stir, top with cilantro leaves. Serve with Naan, roti or Rice.