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5 from 2 votes
Afghani Chicken Curry with Naan on the side
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Afghani Chicken Curry
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
 

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
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

  1. 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.

  2. Marinate the chicken in the prepared marinade for 6-8 hrs, preferably overnight for the flavors to blend well.

  3. 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.

  4. Once the chicken is cooked, transfer it to a plate and add the reserved marinade back to the pan along with bay leaves.

  5. 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.
  6. Open the lid and give it a final stir, top with cilantro leaves. Serve with Naan, roti or Rice.