Meal Prep · Indian
Afghani Chicken
Experience the creamy, smoky flavors of this beloved Indian Afghani Chicken dish.
Ingredients
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Step-by-step- In a large bowl, combine chicken pieces, yogurt, ginger-garlic paste, green chili (if using), black pepper, garam masala, cardamom powder, nutmeg powder, lemon juice, and salt. Mix well to coat the chicken evenly. Marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- Drain the soaked cashews and blend them into a smooth paste with a little water.
- Heat oil and butter/ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the marinated chicken pieces in a single layer (you might need to do this in batches to avoid overcrowding).
- Sear the chicken pieces for 3-4 minutes on each side until lightly golden brown. Remove the chicken and set aside.
- In the same pan, reduce the heat to low. Add the cashew paste and cook for 2-3 minutes, stirring continuously, until it thickens slightly.
- Return the seared chicken to the pan. Add the fresh cream and mix gently. Cover the pan and let it simmer on low heat for 15-20 minutes, or until the chicken is tender and cooked through, and the gravy has thickened to your desired consistency.
- Check for seasoning and adjust salt if necessary. Garnish with fresh coriander leaves before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 45 g |
| Fat | 30 g |
| Carbohydrates | 10 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Afghani Chicken in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 2 months
For longer storage, freeze in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, adding a splash of water or milk if the gravy is too thick. Alternatively, microwave in short bursts until heated through.
Chef’s Corner
- For an authentic smoky flavor, you can perform ‘dhungar’ (charcoal smoking) by placing a small, hot charcoal in a small bowl within the chicken gravy, drizzling a teaspoon of ghee over it, and immediately covering the pan for 5-7 minutes.
- Ensure your cashews are well-soaked and blended into a very fine paste to achieve a smooth, lump-free gravy. You can also strain the cashew paste for extra smoothness.
- Don’t overcrowd the pan while searing the chicken; this allows for proper browning and prevents the chicken from steaming instead of searing.
