Meal Prep · North Indian
Afghani Chicken
A rich, creamy, and mildly spiced North Indian chicken curry, perfect for special occasions.
Ingredients
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Step-by-step- In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, green chilies, black pepper powder, cumin powder, cardamom powder, mace powder, salt, and lemon juice. Mix well and marinate for at least 30 minutes, or preferably 2-3 hours in the refrigerator.
- Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the marinated chicken to the pan. Cook on medium-high heat for 5-7 minutes, stirring occasionally, until the chicken pieces are lightly seared and the yogurt starts to thicken.
- Reduce heat to low, cover the pan, and let the chicken cook in its own juices for 15-20 minutes, or until it’s tender and almost cooked through. Stir occasionally to prevent sticking.
- Stir in the cashew paste and fresh cream. Mix well and continue to cook on low heat for another 5-7 minutes, until the gravy thickens to your desired consistency and the oil starts to separate.
- Stir in the chopped fresh coriander. Check for seasoning and adjust salt if needed.
- Garnish with a drizzle of fresh cream, more chopped coriander, and slivered almonds before serving hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 45 g |
| Fat | 35 g |
| Carbohydrates | 15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Afghani Chicken in an airtight container in the refrigerator once cooled.
Freezer Up to 3 months
Freeze in freezer-safe containers. Thaw overnight in the refrigerator before reheating for best texture.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, adding a splash of water or milk if the gravy is too thick. Microwave until heated through, stirring halfway.
Chef’s Corner
- For best results and deeper flavor, marinate the chicken overnight in the refrigerator.
- Adjust the number of green chilies to control the spice level; for a milder curry, deseed them or use fewer.
- Serve Afghani Chicken with naan, roti, or steamed basmati rice for a complete and satisfying meal.
