Easy Afghani Chicken recipe | Restaurant style Afghani chicken at home

Afghani Chicken Recipe
Ingredients

500 g chicken (bone-in or boneless pieces)

1 medium onion

½ cup fresh coriander leaves

½ cup fresh mint leaves

3–4 green chilies (adjust spice level)

10–12 cashews (soaked in warm water for 15 mins)

1 tbsp lemon juice

1 tbsp ginger-garlic paste

Salt to taste

½ cup curd (thick, whisked)

3 tbsp fresh cream

1 tsp kasuri methi (crushed)

½ tsp black pepper powder

½ tsp chaat masala

1 tsp garam masala

2 tbsp oil (for frying chicken)

1 tbsp butter

Whole spices for tempering (bay leaf, cloves, cardamom, cinnamon)

A piece of charcoal (for smoking)/ gas flame

Preparation
1. Make the paste

Grind the onion, coriander, mint, green chillies, and soaked cashews into a smooth paste. Set aside.

2. First marination

Add chicken pieces to a bowl.

Mix in lemon juice, ginger-garlic paste, and salt.

Marinate for 30 minutes.

3. Second marination

Into the same bowl, add curd, cream, the prepared paste, kasuri methi, black pepper, chaat masala, and garam masala.

Mix well until chicken is coated.

Rest for another 30 minutes (or longer for deeper flavor).

4. Cook the chicken

Heat oil in a pan.

Fry chicken pieces until golden brown on all sides.

For a smoky touch, hold the chicken briefly over an open flame (optional but authentic).

5. Make the gravy

In another pan, heat oil and butter.

Add whole spices (if using) and sauté until fragrant.

Pour in the leftover marinade from the chicken bowl.

Cook on high flame until it comes to a boil.

6. Combine & finish

Add the fried, smoked chicken into the gravy.

Lower the heat and simmer for 10–12 minutes until the chicken is tender and the gravy turns creamy.

Serving

Garnish with a drizzle of cream and a sprinkle of kasuri methi.
Serve hot with naan, roti, or jeera rice.

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