Chicken Afghani curry recipe
Lunch Recipes

Chicken Afghani Curry Recipe

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Try this best and most authentic chicken afghani curry recipe which is creamy, rich in flavor, and delicious. Winters calls for comforting food and this is what I crave, I love to have chicken curry, clear chicken soup, hot drinks, and halwa.

Let me tell you the most important thing that a food critic has rated 4.5 out of 5 this recipe, so I think you should definitely give this recipe a try to impress your friends and family with your cooking skills.

By the way, my brother is my food critic he rates my recipes and if the reviews are good then only I am allowed to share the recipes with you. 😀

Fresh coriander leaves and mint leaves give a green color to this Afghani chicken curry and trust me the chicken gravy is silky, creamy, and the spices kick in each flavour is perfectly balanced. The roasted chicken in the curry makes this recipe more special and It goes perfectly with roti, tandoori roti, naan, or rice.

Give this recipe a try and make sure to share feedback with me about how the recipe turned out.

INGREDIENTS

Chicken- chicken leg pieces and chicken thighs.

Seasoning- black pepper powder, garam masala, chicken masala, and kasuri methi. Don’t skip any spices as they add aroma and flavor to the curry.

Ginger garlic paste- homemade ginger garlic has more flavor and aroma than a store-bought. I would recommend using homemade ginger garlic paste.

Whole spices- cloves, black pepper, black cardamom, and bay leaf.

Lemon juice- It helps tenderize the chicken.

Ghee- It can substituted with canola oil or refined oil but I would recommend using ghee as it has its aroma and adds richness to the curry.

Yogurt & Malai- Use thick yogurt homemade or storebought and malai can be collected from the boiled milk at home but it can be substituted with fresh cream.

Chilies, coriander & mint leaves- green chili adds heat to the curry, mint leaves add freshness, and coriander leaves add aroma and earthy flavor.

Nuts- soaked cashew and almond.

HOW TO MAKE CHICKEN AFGHANI CURRY RECIPE

I have used 800 grams of chicken in this recipe which is 600 grams of chicken leg pieces and 200 grams of chicken thighs. You can use wings, chicken thighs, or whole chicken legs.

Afghani chicken marination

Add 2 teaspoons salt, 1 lemon juice, and 2 tablespoons ginger garlic paste to the chicken. Marinate it for 30 to 40 minutes.

Chicken marination

Meanwhile, make green curry paste In a blender add 1 cup coriander leaves, 1/2 cup mint leaves, 7 green chilies, 1 small onion, 10 soaked cashews, and 10 soaked-peeled almonds. Grind it into a fine paste.

Green paste for curry

In another big mixing bowl add 1 cup yogurt and 1/2 cup malai, and whisk it for a few seconds to dissolve all the lump. Then add green paste, 1 tablespoon kasuri methi, 1 teaspoon black pepper powder, 1 teaspoon salt, 1 teaspoon garam masala, and 1 tablespoon chicken masala.

Mix it well and add marinated chicken to the green mixture, let it rest for another 20 minutes.

Afghani chicken marination

After 20 minutes add 1 teaspoon of ghee to a pan and spread it all over it. Place chicken pieces over it and keep the leftover green curry mixture aside as we will use it for making curry. cook the chicken at low to medium flame until golden brown on both sides and cooked from inside as well.

Roasting marinated chicken

Afghani Curry

To make afghani curry add ghee, 4 cloves, 1 bay leaf, 1 black cardamom, 5 whole black peppers, green curry mixture, and 1/2 cup of water to the deep bottom pan.

Green chicken curry

Cook the curry for 8-10 minutes at medium flame, once it gets 2-3 boils add cooked chicken pieces and combine it well.

It is ready to serve, serve it hot with naan or tandoori roti with laccha pyaz salad and raita.

Afghani chicken curry

TOP TIPS

  • Marinate the chicken for at least 30 minutes or overnight as it adds tenderness, moisture, and flavor to the chicken.
  • Do not skip any spices as every spice plays a different role and adds extra flavour to chicken.
  • You can increase or decrease the amount of red chili powder and salt as per your taste.

FAQs

What is Afghani chicken made of?

Afghani chicken is made with whole spices, ground spices, cashews, almonds, mint leaves, coriander leaves, milk, and cream. The richness and creaminess of the Afghani curry is amazing and the chicken is so flavourful and so tender it just tastes like a wow!


Which brand of chicken masala should I use?

I prefer the “Catch” brand for masala but you can use any chicken masala of your choice.

OTHER RECIPES YOU MIGHT LIKE

Authentic Indian chicken korma recipe

Homemade chicken nuggets with ground chicken

Fried chicken breakfast recipe

Restaurant style chicken drums of heaven

Yield: 4 Serving

Chicken Afghani Curry Recipe

Chicken Afghani curry recipe

Try this best and most authentic chicken afghani curry recipe which is creamy, rich in flavor, and delicious. Winters calls for comforting food and this is what I crave, I love to have chicken curry, clear chicken soup, hot drinks, and halwa.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 800 gram chicken
  • 2 tablespoon ginger garlic paste
  • 2 teaspoon salt
  • 1 lemon juice

Green Paste

  • 1 cup coriander leaves
  • 1/2 cup mint leaves
  • 7 green chillies
  • 1 small onion
  • 10 soaked cashews
  • 10 soaked and peeled almonds

2nd marination

  • 1 cup yogurt
  • 1/2 cup malai
  • 1 tablespoon kasuri methi
  • 1 teaspoon pepper powder
  • 1 teaspoon garam masala
  • 1 tablespoon chicken masala

Curry

  • 1 teaspoon ghee
  • 4 cloves
  • 1 bay leaf
  • 1 black cardamom
  • 5-6 black pepper pods
  • 1/4 cup water

Instructions

    • I have used 800 grams of chicken in this recipe which is 600 grams of chicken leg pieces and 200 grams of chicken thighs. You can use wings, chicken thighs, or whole chicken legs.

    Afghani chicken marination

    • Add 2 teaspoons salt, 1 lemon juice, and 2 tablespoons ginger garlic paste to the chicken. Marinate it for 30 to 40 minutes.
    • Meanwhile, make green curry paste In a blender add 1 cup coriander leaves, 1/2 cup mint leaves, 7 green chilies, 1 small onion, 10 soaked cashews, and 10 soaked-peeled almonds. Grind it into a fine paste.
    • In another big mixing bowl add 1 cup yogurt and 1/2 cup malai, and whisk it for a few seconds to dissolve all the lump. Then add green paste, 1 tablespoon kasuri methi, 1 teaspoon black pepper powder, 1 teaspoon salt, 1 teaspoon garam masala, and 1 tablespoon chicken masala.
    • Mix it well and add marinated chicken to the green mixture, let it rest for another 20 minutes.
    • After 20 minutes add 1 teaspoon of ghee to a pan and spread it all over it. Place chicken pieces over it and keep the leftover green curry mixture aside as we will use it for making curry. cook the chicken at low to medium flame until golden brown on both sides and cooked from inside as well.

    Afghani Curry

    • To make afghani curry add ghee, 4 cloves, 1 bay leaf, 1 black cardamom, 5 whole black peppers, green curry mixture, and 1/2 cup of water to the deep bottom pan.
    • Cook the curry for 8-10 minutes at medium flame, once it gets 2-3 boils add cooked chicken pieces and combine it well.
    • It is ready to serve, serve it hot with naan or tandoori roti with laccha pyaz salad and raita.

    Notes

    • Marinate the chicken for at least 30 minutes or overnight as it adds tenderness, moisture, and flavor to the chicken.
    • Do not skip any spices as every spice plays a different role and adds extra flavour to chicken.
    • You can increase or decrease the amount of red chili powder and salt as per your taste.

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 574Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 110mgSodium: 1000mgCarbohydrates: 14gFiber: 3gSugar: 5gProtein: 53g

    All information presented is intended for informational purposes only.

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