Afghani Chicken is a popular dish from the Middle East, made with tender chicken marinated in creamy cashew and yogurt puree. The cashew and yogurt puree forms the base of the dish. The cashew-yogurt puree provides rich creamy taste enhanced more with the added masalas.
The recipe is simple and can be made with the already available ingredients in our pantry. Although the dish originated from the Middle East it has also gained popularity in India. The combination od the cream and the masalas incorporated in the chicken is simply irresistible. There would be no city in India where you won’t find Afghani Chicken in well-known Indian cuisine restaurants. The dish requires minimal effort yet it is very delicious, making it great for any gathering, festival and occasion.
Apart from the authentic way of making it and with its popularity spread across the globe, many other variations have been created.
Ingredients
- 500 g chicken
- Half cup cashews
- Half cup yogurt
- 1 tsp black pepper
- 1 tsp garam masala
- 1 tsp ginger-garlic paste
- Half cup lemon juice
- 1 tsp kasuri methi leaves
- 5 tsp cream
- Chopped coriander leaves
- Salt to taste
- Sugar(optional)
Step By Step Guide
Blend Cashew & Yogurt
Blend cashews and yogurt until smooth. This puree is going to be the base of the dish, so make sure it is perfectly smooth leaving no lumps. Mix all the ingredients mentioned above with chicken in a bowl. Then add the cashew yogurt puree, and let it rest for about 1 hour.
Saute Onions And Chillis
Add ghee in a kadai and add chopped onions and chillis into it. You can also add the marinated chicken in place of onions and chilis. But adding onions before chicken adds more flavour to the dish.
Cook Chicken
Cook chicken stirring it well until it turns slightly brown. Cover it and cook for more five minutes. The timing of the cooking is directly proportional to the size of the chicken pieces. The bigger the size the more cooking time and vise versa.
Add Remaining Puree
Add the remaining puree and simmer for 10 minutes. Cook until the puree thickens and sticks to the bottom of the kadai. This ensures the amount of gravy in the dish.
Seasoning
Adjust seasoning and add sugar if needed to balance the taste. This is optional, you can skip the sugar part if you don't want it. Mix well and your Afghani chicken is ready to serve.
Serving
It is best when served with rice or roti.
