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;

1. Hummus
2. Roasted Chickpeas Hummus Wrap
3. Beetroot Hummus
4. Mediterranean Chicken Pita Wrap

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Afghani Chicken Curry

Afghani Chicken Curry … Creamy, Rich, and Delicious! A comfortingly delicious dish made with simple pantry ingredients, and a definite crowd pleaser.

Course Side Dish

Cuisine Arabic, Mediterranean

Keyword afghani chicken, arabic, chicken curry

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Akhila

Ingredients

• 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

Instructions

• 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.
• Marinate the chicken in the prepared marinade for 6-8 hrs, preferably overnight for the flavors to blend well.
• 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.
• Once the chicken is cooked, transfer it to a plate and add the reserved marinade back to the pan along with bay leaves.
• 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.
• Open the lid and give it a final stir, top with cilantro leaves. Serve with Naan, roti or Rice.

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I am a huge fan of Mediterranean food… be it the wraps, gyros, falafels, or the even more exotic Kebabs, Kabsahs, & Mansafs. My childhood memories of the Middle East still tickle my taste buds and that’s probably the reason why I’m so fond of their delicious cuisine. After moving back to India at a very young age I had almost forgotten the taste of Mediterranean food, until Shawarma became popular in my hometown and various joints started popping up. I have always felt that your tongue and your memories are soo connected, in fact recently I got to taste some authentic white garlic sauce at a restaurant here in the US, and at that moment I started recollecting long forgotten memories of the place I last tasted it while I was a kid, the other dishes served there, the city, people, and many more…wow, the feeling is so beautiful…!

This recipe is one of the easiest and healthiest ways to make Chicken Pita Wraps. The sauce is the hero of this recipe, it’s a yogurt based sauce with Tahini, garlic, lemon juice and cilantro. It tastes soo good that you can simply dip pita breads in it and enjoy, or even your finger and lick!!

Tenderloins were my preference of the chicken used in this recipe, you can also replace it with breast pieces if you prefer. Pan roast the chicken to perfection until it is charred on both sides, and slice it to thin strips. The simple salad of veggies with freshly squeezed lemon juice is also very refreshing and satisfying to your stomach. All these simple ingredients wrapped together in a warm pita bread make it a super delicious meal; one great option for your lunch or your dinner… with a Mediterranean touch…!!

Enjoy, Happy Cooking!!!

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Mediterranean Chicken Pita Wraps with Cilantro Tahini Sauce

Mediterranean Style Spiced Chicken & Veggies, topped with a Yogurt based Cilantro Tahini Sauce, wrapped in a warm Pita Bread, & garnished with a drizzle of Lemon Juice. 

Course Main Course

Cuisine Mediterranean

Keyword Mediterranean Chicken, roll, tahini sauce, wraps

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2

Author Akhila

Ingredients

For chicken

• 6 chicken tenderloins (1 lb.)
• 1 garlic clove (finely minced)
• ½ tsp ground cumin
• 1 tsp pepper powder
• 1 tsp chili powder
• 1 tsp coriander powder
• 2 tbsp olive oil
• 2 tsp lemon juice
• salt (as required)

For cilantro tahini sauce

• 5 tbsp low fat plain yogurt
• 2 tbsp tahini sauce
• 1 garlic (finely minced)
• ½ of a lemon squeezed
• 1 tbsp cilantro (chopped)
• salt (as required)

For salad

• 1 cucumber (sliced into cubes)
• 1 tomato (sliced)
• 1 onion (cubed)
• romaine lettuce (chopped)
• ½ of a freshly squeezed lemon juice
• salt and pepper

4 pitas

Instructions

For chicken

• Marinate chicken with the above ingredients for 3-4 hrs.
• Heat olive oil in pan on a medium heat, add chicken pieces and cook until it is charred on both sides (5-6 mins).
• Slice the chicken into thin strips and keep aside.

For cilantro tahini sauce

• Combine yogurt, tahini sauce, garlic, lemon juice, salt and pepper in a bowl. Whisk well.

For salad

• Mix veggies with lemon juice. Season with salt and pepper.

Assembling the pitas

• Warm pita breads in a pan or microwave/oven to make them soft.
• Arrange sliced chicken, veggie salad and top with a dollop of cilantro tahini sauce.
• Fold them and enjoy!

Notes

• I have used chicken tenderloins in this recipe, which I find easy to manage with the cooking time. You can also use breast pieces or boneless thighs.
• You can use your choice of veggies for the salad.
• Leftover sauce can be stored in an airtight container and refrigerated for 2-3 days.

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