Afghani Chicken


– 500g chicken thighs, boneless and BB skinless, cut into bite-sized pieces
– 1 cup plain yogurt
– 2 tbsp ginger-garlic paste
– 1 tsp turmeric powder
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1/2 tsp black pepper powder
– Salt, to taste
– 2 tbsp vegetable oil
– 2 tbsp butter
– 1 onion, finely chopped
– 1/2 cup cashew nuts, soaked in water for 30 minutes
– 1/2 cup cream
– Fresh coriander leaves, for garnish
– Lemon wedges, for serving


1. Marinate the Chicken:
– In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, black pepper powder, and salt.
– Add the chicken pieces and coat them well with the marinade.
– Cover and refrigerate for at least 2 hours, preferably overnight.

2. Cook the Chicken:
– Heat oil in a pan over medium heat.
– Add the marinated chicken pieces and cook until they are browned on all sides.
– Remove the chicken from the pan and set it aside.

3. Prepare the Sauce:
– In the same pan, add butter and heat it until melted.
– Add the chopped onion and sauté until it becomes translucent.
– Drain the soaked cashew nuts and add them to the pan. Sauté for another 2-3 minutes.
– Remove the pan from the heat and let the mixture cool slightly.
– Transfer the mixture to a blender and blend until smooth, adding a little water if needed.

4. Combine Chicken and Sauce:
– Return the blended mixture to the pan.
– Add the cooked chicken pieces and mix well with the sauce.
– Add the cream and stir until well combined.

5. Finish the Dish:

Simmer for 5-10 minutes, stirring occasionally, until the sauce thickens.
– Garnish with fresh coriander leaves.

6. Serve:
– Afghani Chicken is ready to be served! Serve it hot with rice or naan, and lemon wedges on the side.

This recipe serves 4-6 people. Adjust the spice levels according to your preference.

Note: This is a AI – generated recipe and may contain inaccuracies.