About the Dish
Chicken Afghani is a rich and flavorful dish that originates from the Afghan cuisine, known for its aromatic spices and tender, succulent meat. This dish is made by marinating chicken in a creamy, yogurt-based mixture infused with fragrant spices like cumin, coriander, turmeric, and garam masala. The marinade helps tenderize the chicken while allowing it to absorb all the delicious flavors. Often, it is cooked in a tandoor or on a grill, giving it a smoky flavor, though it can also be made on the stovetop or in an oven.
The key to a perfect Chicken Afghani is the marinade, which is typically prepared with yogurt, cream, and a blend of spices like cardamom, cinnamon, and cloves. This marinade not only imparts flavor but also helps keep the chicken moist and tender while it cooks. Once marinated, the chicken is cooked until golden brown and crispy on the outside, yet juicy on the inside.
Chicken Afghani is often served with naan or steamed rice, making it a perfect dish for special occasions or family gatherings. It can be garnished with fresh herbs like cilantro and a squeeze of lemon for added freshness and balance. The unique combination of spices and the creamy texture of the marinade make Chicken Afghani a rich, indulgent dish that’s perfect for those who enjoy a flavorful, aromatic chicken recipe with a subtle smokiness.
Recipe
Ingredients
Directions to make
- 500 grams chicken pieces (preferably with bones, like thighs or drumsticks)
- 1 cup thick yogurt
- 2 tbsp fresh cream (optional, for extra richness)
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tbsp vegetable oil or ghee
- 1 tbsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- 1-2 green cardamom pods
- 1-inch piece of cinnamon stick
- 2-3 cloves
- Salt to taste
- Fresh coriander leaves (for garnish)
- Lemon wedges (for garnish)
Step 1 : Prepare the Marinade
- In a large mixing bowl, add yogurt, fresh cream, ginger-garlic paste, lemon juice, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala.
- Add a pinch of salt and mix everything together well to form a smooth marinade.
- Lightly crush the cardamom, cinnamon, and cloves in a mortar and pestle or using the back of a spoon, then add them to the marinade. This will release their aroma and flavor.
Step 2 : Marinate the Chicken
- Add the chicken pieces to the marinade and coat them evenly. Massage the marinade into the chicken to ensure each piece is well-coated.
- Cover the bowl and let the chicken marinate for at least 2 hours, preferably overnight in the fridge for more flavor.
Step 3 : Cook the Chicken
- Heat oil or ghee in a large pan or grill pan over medium heat.
- Once the oil is hot, place the marinated chicken pieces in the pan. Cook for about 5-7 minutes on each side, turning occasionally, until the chicken is golden brown and cooked through.
- You can also bake the chicken in a preheated oven at 180°C (350°F) for about 25-30 minutes or until cooked through, basting with oil or butter halfway through.
Step 4 : Finish the Dish
- Once the chicken is cooked, remove it from the pan and let it rest for a few minutes.
- If you prefer a more smoky flavor, you can briefly smoke the chicken using the traditional “dhungar” method by placing a piece of charcoal in a small bowl, heating it until it’s red, and adding a few drops of oil over it. Place this bowl inside the cooked chicken for a few minutes to infuse the smoky flavor.
Step 5 : Garnish and Serve
- Garnish the Chicken Afghani with fresh coriander leaves and lemon wedges.
- Serve hot with naan, roti, or steamed rice for a complete meal.
