When I tried Afghani chicken dishes from Indian restaurants, I was honestly intrigued. I love how mild and yet so rich in flavour the chicken was that I decided to try making it in my kitchen. After a year of testing, I am presenting my favourite version of Afghani chicken curry that will blow your mind! I am here for the technique and the flavour and once you try this, I bet you will try this method for other similar recipes too!
If not mentioned, Afghani chicken curry can easily resemble hariyali kebabs or malai tikka in a green creamy sauce. The ingredients are largely similar, but did I mention that this curry does not contain any cashews or cream? And yet, it lends a beautifully creamy sauce with mild flavours of fresh herbs and lightly spiced sauce.
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What is Afghani chicken curry made of?
Afghani chicken curry is a flavourful and aromatic dish that is not too spicy or sweet. The curry is made with marinated chicken cooked in a rich and creamy yoghurt-based sauce infused with a blend of spices. The marinade often includes yoghurt, ginger, garlic, onions, and a variety of spices such as turmeric, coriander, cumin, and a hint of garam masala.
Ingredients
Here is the list of items you need to make this curry: (I am sorry for the not-aesthetically presented ingredients. In my defence, I wanted to get this recipe out to you ASAP. So, I didn't have the time to get it all staged.)
- Produce: You will need some fresh coriander leaves, mint leaves (optional), green chillies, fresh ginger, garlic and onions.
- Ground spices: The good old turmeric, coriander, cumin, garam masala and kasuri methi.
- Whole spices: A good cinnamon stick, green cardamom and bay leaves.
- Chicken: I prefer using chicken leg quarters or boneless chicken thighs. Use any piece and adjust the cooking time.
- Cooking oil and ghee
- Full-fat yoghurt for the best results.
Scroll down to see the recipe card for quantities.
Instructions
How to make Afghani chicken? Prepare the paste, marinate, grill, cook the sauce with the semi-grilled chicken and serve!
The key technique in this recipe is adding cooking oil to the green paste, which helps prevent the yogurt mixture from curdling during sauce cooking. This results in a thick and creamy curry without the use of cream or cashews.
First, blend coriander, mint, green chillies, ginger, garlic, onions, salt and cooking oil until smooth in a food processor. No water is needed. Scrape down sides for even blending.
Whisk room-temp yoghurt until smooth. Mix in paste and ground spices—turmeric, coriander, cumin, garam masala, kasuri methi—whisk until no white streaks. Adjust seasoning to taste.
Trim excess fat from chicken, and pat dry. Make slits on both sides. Place in a bowl, add ½ cup yoghurt mix to marinate. Cover and marinate for at least 30 mins.
Heat saucepan over medium. Add ghee or oil. When hot, add cinnamon, cardamom, and bay leaves.
Pour in the yoghurt mix.
Cook over medium, stirring often, until thickened and oil surfaces.
Meanwhile using a Grilling pan, pan-fry the marinated chicken in ghee until white and charred.
The Chicken pieces should only be partially cooked as they will finish cooking in the sauce.
Add partially grilled chicken to a saucepan. Pour in enough water to cover the chicken slightly. Stir to combine.
Once curry bubbles, reduce heat, cover, and simmer for 15-20 mins until chicken is fully cooked. Cooking time varies based on chicken size.
Switch off and serve warm with a choice of flatbread or rice.
The above picture was made with boneless chicken thighs.
Substitutions
The ingredients are already a simple list of easily available items. But I know sometimes you want to know of other options. Here are some possible substitutions for certain ingredients in the Afghani Chicken Curry recipe:
- Ginger and Garlic: Using fresh ginger and garlic aids in processing the green paste mixture and is integral to the flavour of the paste. But if you are in a pinch, you can use 1-2 teaspoons of ginger-garlic paste instead.
- Onions: Red or white onions can be substituted with yellow onions or shallots.
- Yoghurt: If you prefer a dairy-free option, you can try using coconut yoghurt or a combination of coconut cream and lemon juice as a substitute for yoghurt. I must say, I have not tested this.
- Ghee: Ghee adds richness and flavour to the dish, but you can substitute it with an equal amount of vegetable oil or olive oil.
- Chicken: You can use boneless chicken thighs or bone-in chicken pieces, such as drumsticks or thighs. You can try with red meat like lamb or mutton with the same recipe but the cooking time will be longer.
Variations
Here are some variations you can try to customize your Afghani Chicken Curry:
- Creamy Version: This recipe boasts creaminess without the need for cream or cashews. But if you happen to have only low-fat yoghurt, then for a creamier texture, substitute part of the yoghurt with heavy cream. This will add richness to the curry.
- Vegetarian: Substitute the chicken with paneer (Indian cottage cheese) or tofu for a vegetarian version of the dish. Marinate the paneer or tofu similarly to the chicken and follow the same cooking process.
- Vegetable Addition: Enhance the nutritional value of the curry by adding vegetables like potatoes. Simply add them along with the chicken.
Storage
Here are some guidelines for storing Afghani Chicken Curry:
- Refrigeration: Allow the chicken curry to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Make sure to consume it within this timeframe to ensure freshness and safety.
- Reheating: Reheat the refrigerated curry on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, you can reheat it in the microwave, stirring halfway through the heating process to ensure even heating.
- Portioning: If you anticipate not consuming all of the curry at once, consider portioning it into smaller containers before refrigerating. This allows you to defrost and reheat only the amount you need, minimizing waste.
By following these storage guidelines, you can enjoy your Afghani Chicken Curry safely and deliciously, whether freshly made or reheated from the fridge. I have never tried freezing this recipe so cannot recommend it. I assume freezing yoghurt-based curry may not retain the texture once thawed.
Top tip
- Marinate the chicken in the yogurt-spice mixture for at least 30 minutes as this enhances its flavour and tenderness. The yoghurt helps tenderize the chicken while infusing it with aromatic spices, resulting in a more flavorful and succulent dish.
- Additionally, when pan-frying the marinated chicken, aim for a light char on the outside while keeping the inside slightly undercooked. This ensures that the chicken remains juicy and tender when added to the curry sauce, and it finishes cooking perfectly as the flavours meld together during simmering.
FAQ
Yes, you can prepare the curry ahead of time and store it in the refrigerator for up to 3-4 days or freeze it for longer storage. Simply reheat before serving.
Afghani Chicken Curry pairs well with rice, naan bread, roti, or even simple boiled potatoes. You can also serve it with a side of salad for a refreshing contrast.
Yes, you can adjust the number of green chillies or omit them altogether if you prefer a milder curry. You can also add more spices like red chilli powder or paprika for extra heat.
To prevent the yoghurt from curdling, ensure that the yoghurt is at room temperature before adding it to the hot pan. Also, stir the curry continuously while cooking over low to medium heat to prevent curdling.
The spice level of the curry can be adjusted according to your preference. By controlling the number of green chillies and other spices, you can make it as mild or spicy as you like.
Yes, you can add vegetables like potatoes, carrots, peas, or bell peppers to the curry for added texture and flavour. Simply sauté them along with the chicken or cook them separately and add them to the curry later.
Afghani chicken is not typically sweet. It is more known for its savoury and mildly spiced flavour profile.
To make Afghani chicken curry, you typically marinate the chicken pieces in a mixture of yoghurt, ginger, garlic, onions, and spices for at least 30 minutes to allow the flavours to penetrate the meat. Then, the marinated chicken is either grilled, pan-fried, or roasted before being simmered in a creamy sauce until cooked through.
Yes, the basic recipe for Afghani Chicken Curry is gluten-free. However, be sure to check the labels of any packaged spices or condiments you use to ensure they are gluten-free.
Related
Looking for recipes using chicken? Try these:
Pairing
These are my favourite dishes to serve with Afghani chicken curry:
- Aloo Paratha Recipe for Beginners
- Pumpkin Paratha | Warm and Flaky Indian Flatbread
- Keema Naan (Oven Baked)
- Gobi Paratha with grated Raw Cauliflower
📖 Recipe Card
Afghani Chicken Curry
Ingredients
For the paste:
- ½ cup chopped coriander leaves, a fistful
- 2 sprig fresh mint leaves, optional
- 3 green chillies, adjust according to preference
- 1 inch ginger, approximately 20g
- 6 to 8 garlic cloves, approximately 20g
- 2 large red onions, approximately 250g, preferably red or white
- salt to taste
- 2 to 3 tablespoons cooking oil
For the yoghurt mix:
- 1 ½ cups yoghurt, whisked (at room temperature)
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon garam masala
- 1 teaspoon kasuri methi
For pan-frying:
- 1 to 2 tablespoons ghee
- 500 to 800 grams chicken whole legs
For the curry:
- 2 tablespoons ghee
- 1 cinnamon stick
- 2 green cardamom
- 2 bay leaf
- 1 cup water
- salt to taste
Instructions
- Begin by preparing the paste. Combine the paste ingredients in a food processor or mixer grinder. Grind until smooth. No water needs to be added. Ensure to scrape down the sides of the processor to process all ingredients evenly.½ cup chopped coriander leaves2 sprig fresh mint leaves3 green chillies1 inch ginger6 to 8 garlic cloves2 large red onionssalt to taste2 to 3 tablespoons cooking oil
- In a separate bowl, whisk the room-temperature yoghurt until smooth. Add the prepared paste and the ground spices. Whisk thoroughly until there are no white streaks of yoghurt. Taste and adjust the seasoning as desired.1 ½ cups yoghurt¼ teaspoon turmeric powder1 teaspoon coriander powder½ teaspoon cumin powder¼ teaspoon garam masala1 teaspoon kasuri methi
- Trim off any excess fat from the chicken and pat dry. Then make slits on both sides of chicken drumsticks and thighs using a sharp knife.500 to 800 grams chicken whole legs
- Place the chicken pieces in a bowl and add about ½ cup of the prepared yoghurt mixture to marinate the chicken. Cover and let it marinate for at least 30 minutes.
- Heat a saucepan over medium heat. Add ghee or cooking oil, and once hot, add the whole spices.2 tablespoons ghee1 cinnamon stick2 green cardamom2 bay leaf
- Pour in the prepared yogurt mixture and cook over medium heat, stirring frequently, until it thickens and the oil surfaces.
- Meanwhile, grill or pan-fry the marinated chicken with some ghee until the pieces turn white and charred. The chicken should not be fully cooked at this stage as it will be further cooked in the sauce.1 to 2 tablespoons ghee
- Add the semi-grilled chicken pieces along with just enough water to barely cover them. Stir to combine.1 cup watersalt to taste
- Once the curry starts to bubble, reduce the heat, cover the pot, and let the curry simmer gently for 15 to 20 minutes, or until the chicken pieces are fully cooked. The cooking time may vary depending on the size and cut of the chicken pieces.
- Turn off the heat and serve the curry warm with Arabic or Indian flatbread, or rice.
Notes
Nutrition Info
Thanks to Chef Ranveer’s recipe, I am in love with this curry.
Simi says
Hi, This looks amazing. I actually have a question... Should it be with made no skin or should this be cooked with skin on? I'm planning to make with drumsticks and thighs.
Famidha Ashraf says
Hi Simi, Thank you. This dish is always made without skin. But you may cook with keeping the skin on. As we add the roast/grill the chicken and then add to the sauce, the skin may not retain the crispiness.
Famidha Ashraf says
No cream creamy recipes are real! Try this sauce recipe, I bet you will love it.