Chicken Afghani Curry is a delicious creamy and dreamy chicken curry recipe with a smoky flavour. Succulent Afghani chicken tandoori cooked in a creamy sauce is perfect to be mopped up with soft roomali roti or flaky parathas.
The last few days here have been incredible. The days are longer and the sun god has been so generous and is shining bright all day. So it was time to bring out the bbq from the covers.
And when ever the bbq is out I never miss a chance to make my AFGHANI Style CHICKEN TANDOORI or WHITE TANDOORI. This recipe I have share 2 years back and is so loved by everyone. And is a big hit on my blog as well.
And now imagine this afghani tandoori, moist and juicy and tender roasted chicken marinated with yogurt, kasoori methi (dried fenugreek leaves) and very few spices cooked in a creamy and rich white thick gravy.
YES!! It is that amazing. Absolute meat lovers delight!
I served this deliciousness with roomali roti and it was absolutely spot on.
What are the ingredients used for chicken afghani?
Afghani chicken curry recipe requires limited ingredients. let’s see what we need.
- Chicken (I used chicken legs)1
- Ginger-garlic paste
- Lime/lemon juice
- Salt as per taste
- Thick Yogurt (I used greek yogurt)
- Kasoori methi (crushed into powder)
- Cardamom powder (freshly crushed)
- Chopped coriander leaves
- pepper powder (white or black)
- Heavy Cream
- Cashew nuts soaked in warm water for 10-15 mins
- Green Chilies
- Onion chopped (arnd 1 cup)
- bay leaves
- Oil/Ghee
- Garam masala
How to make afghani chicken curry?
To make the tandoori: Marinate the chicken with ginger garlic paste, lime juice, salt, yogurt, kasoori methi, cream, freshly ground cardamom powder, black pepper, fresh coriander and cashewnut-chili paste, oil and massage the chicken with the marinade really well with hands. Now cover and chill overnight or at least for 8 hours.
Time to grill: Place the meat on a baking sheet or bbq minus the marinate. Then grill the chicken for 20-25 minutes turning 1s. The chicken should be nicely charred and cooked through.
Add some water in the marinate and mix and keep it aside.
To make the curry: Heat oil in a large pan on medium high heat. When hot temper it with bay leaves. Then toss in the chopped onions and sauté until soft and translucent. Then add in the marinade and sauté on medium flame fo 10 -12 minutes until you see the oil separate from the gravy. Add the afghani tandoori chicken and mix it well with the gravy. Add 1/2 cup water and garam masala and cover and cook for 7-8 minutes until it becomes thick and gravy sticks to the chicken. Serve it hot with roomali roti, paratha or rice.
Here are few recipes that you can try.
Dhonepata Murgi (Coriander Chicken)
Hyderabadi Chicken Biryani (Kacchi Biryani)
Amritsari Chicken Butter Masala
Afghani Chicken Curry recipe
Afghani Chicken Curry
Equipment
- Large bowl
- large baking tin
- large thick bottomed pan
Ingredients
Chicken marination:
- 1 kg Chicken (I used chicken legs)1
- 1 1/2 tbsp Ginger-garlic paste
- 2 tbsp Lime/lemon juice
- Salt as per taste
- 1 1/2 cup Thick Yogurt (I used greek yogurt)
- 2-3 tbsp Kasoori methi (crushed into powder)
- 1 tsp Cardamom powder (freshly crushed)
- 1/4 cup Chopped coriander leaves
- 1/2 tsp pepper powder (white or black)
- 2 tbsp Heavy Cream
- 1 tbsp Oil plus more for brushing
- Salad and chutney to serve
Ground to paste:
- 10-12 Cashew nuts soaked in warm water for 10-15 mins
- 2-3 Green Chilies
For the Curry
- 1 large Onion chopped (arnd 1 cup)
- 2 bay leaves
- 2-3 green chillies slit
- 3-4 tbsp Oil/Ghee/butter
- 1/4 tsp Garam masala
- 1 tbsp fresh cream
Instructions
- Meanwhile place the cashew nuts and chilies in a grinder and make a fine smooth paste.
- Marinate the chicken with ginger garlic paste, lime juice, salt, yogurt, kasoori methi, cream, freshly ground cardamom powder, pepper powder, coriander leaves and cashewnut-chili paste, oil and massage the chicken with the marinade really well with hands. Now cover and chill overnight or at least for 8 hours.
- Preheat the grill to medium. Place the chicken legs minus the marinade on a rack of a lined baking tray and brush it with oil.
- When the grill is hot add the baking tray and grill the chicken for 20-25 minutes turning 1s. The chicken should be nicely charred and cooked through.
- Add 1/2 cup water in the marinade and mix it well. keep it aside.
- Heat oil in a large pan on medium high heat. When hot temper it with bay leaves.
- Then toss in the chopped onions and sauté until soft and translucent.
- Then add in the marinade and cook on medium flame fo 10 -12 minutes until you see the oil separate from the gravy.
- Then add the tandoori chicken along with green chillies and mix it well with the gravy.
- Add 1/2 cup water and garam masala and cover and cook for 7-8 minutes until it becomes thick and gravy sticks to the chicken.
- Top it up with some fresh cream and serve it hot with roomali roti, paratha or rice.
I hope you enjoy this Afghani Chicken Curry as much as we do!
If you have tried this recipe, please don’t forget to tag me. I would love to see your wonderful creations. @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
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June 9, 2021[…] Chicken Afghani Curry […]