Afghani Chicken
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Afghani Chicken is a regal and incredibly creamy dish that is known for its mild spice and rich, nutty flavor profile. This recipe features chicken marinated in a luxurious blend of yogurt, cashew paste, cream, and a hint of dried fenugreek. Unlike the fiery red Indian curries, this dish is pale and focuses on the delicate balance of aromatics and dairy. Its texture is velvety and smooth, with succulent meat that melts in the mouth. It is a premium choice for those who prefer creaminess over heat. Best enjoyed with buttery garlic naan or saffron pulao.
Ingredients
Cooking Instructions
Tips & Secrets
- Using Greek yogurt or hanging your curd is the secret to a thick and stable marinade that doesn't run.
- Adding cashew paste is crucial for that signature Mughlai-Afghani richness and nutty depth.
- Do not use red chili powder; black pepper is the primary source of mild heat in an authentic version.
- Searing the chicken first on high heat ensures it develops a nice color without losing its moisture.
Nutritional Information(Per 250g)
430 kcal
26g
34g
10g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.