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Afghani Chicken Curry

Chicken Afghani Curry is a delicious creamy and dreamy chicken curry recipe. with a smoky flavour. Afghani chicken tandoori cooked in a creamy sauce is perfect to be mopped up with soft roomali roti or flaky parathas.
Prep Time10 mins
Cook Time1 hr
marination8 hrs
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: afghani tandoori chicken, tandoori curry, white chicken tandoori recipe
Servings: 6 people
Author: Arpita@Gastronomic Bong


  • Large bowl
  • large baking tin
  • large thick bottomed pan


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


  • 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.