Afghani Chicken Recipe with Creamy Gravy

Gluten Free

This mouthwatering Afghani Chicken recipe helps recreate the flavors of Afghanistan at home. The combination of aromatic whole spices, the creamy texture of the gravy, and tender chicken makes this gravy chicken dish, perfect for a grand meal.

Afghani Chicken Curry

Creamy Afghani Chicken Recipe Ingredients

  • 500g boneless, skinless chicken, cut into bite-sized pieces
  • 2 large onions, finely sliced
  • 5-6 garlic cloves
  • 1 inch ginger
  • Nuts & Seeds – 1/4 cup cashews, soaked in warm water & 2 tbsp melon seeds, soaked in warm water
  • 1/2 cup fresh cream
  • 2 tablespoons ghee (clarified butter)
  • Whole Spices such as 1/2 teaspoon cumin seeds, 2-3 green cardamom pods, 1 black cardamom pod, 1 cinnamon stick, 1 bay leaf
  • Powdered Spices such as 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala
  • Garnishes such as Kasuri Methi and Fresh coriander leaves
  • Salt to taste

Chicken Afghani recipe instructions

  • In a blender, combine soaked cashews and melon seeds, blending them into a smooth paste. Set aside.
  • In another jar, blend onions, garlic and ginger into a smooth mix
  • Heat ghee in a pan over medium heat. Add cumin seeds, green cardamom pods, cinnamon sticks, and bay leaf. Allow it to sizzle and release its aroma
  • Stir in the onion, ginger & garlic mix and cook until the oil begins to separate from the mixture. Add the powdered spices and saute well.
  • Add the chicken pieces and coat them nicely with the mix.
  • Add water and the cashew and melon seed paste, mixing well to form a creamy base. Add some water to adjust the consistency of the gravy. Mix well and cover the pan with the lid to allow the chicken gravy to simmer for the next 10 minutes or so.
  • Once the chicken is cooked, pour in fresh cream and give a gentle stir. Before serving crush some kasuri methi between palms and sprinkle over the gravy along with some finely chopped coriander leaves.

Serving Suggestion:

Serve this Afghani Chicken with steamed basmati rice or warm naan bread. The creamy texture of the gravy and the tender chicken pieces create a delicious meal together.

More Gravy Chicken Recipes

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Afghani Chicken Recipe with Creamy Gravy
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This mouthwatering Afghani Chicken recipe helps recreate the flavors of Afghanistan at home. The combination of aromatic whole spices, the creamy texture of the gravy, and tender chicken makes this gravy chicken dish, perfect for a grand meal.

Course: Side Dish
Cuisine: Indian
Keyword: Chicken Recipes, Gluten Free Recipes, Non vegetarian Recipe
Servings: 4 people
Ingredients
  • 500 g Chicken boneless & skinless, cut into bite-sized pieces
  • 2 Onions finely sliced
  • 5-6 Garlic Cloves
  • 1 inch Ginger
  • 1/4 cup Cashew soaked in warm water
  • 2 tbsp Melon Seeds soaked in warm water
  • 1/2 cup Fresh Cream
  • 2 tablespoons Ghee clarified butter
  • 1/2 teaspoon Cumin Seeds
  • 2-3 Green Cardamom pods
  • 1 Black Cardamom Pod
  • 1 Cinnamon Stick
  • 1 Bay Leaf
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Red Chili Powder
  • 1/2 teaspoon Cumin Powder
  • 1/2 teaspoon Garam Masala Powder
  • Garnishes such as Kasuri Methi and Fresh coriander leaves
  • Salt to taste
Instructions
  1. In a blender, combine soaked cashews and melon seeds, blending them into a smooth paste. Set aside.
  2. In another jar, blend onions, garlic and ginger into a smooth mix
  3. Heat ghee in a pan over medium heat. Add cumin seeds, green cardamom pods, cinnamon sticks, and bay leaf. Allow it to sizzle and release its aroma
  4. Stir in the onion, ginger & garlic mix and cook until the oil begins to separate from the mixture. Add the powdered spices and saute well. Add salt

  5. Add the chicken pieces and coat them nicely with the mix.
  6. Add water and the cashew and melon seed paste, mixing well to form a creamy base. Add some water to adjust the consistency of the gravy. Mix well and cover the pan with the lid to allow the chicken gravy to simmer for the next 10 minutes or so.
  7. Once the chicken is cooked, pour in fresh cream and give a gentle stir. Before serving crush some kasuri methi between palms and sprinkle over the gravy along with some finely chopped coriander leaves.

Share it with your Friends & Family!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Indian Food Blogger Priyanka Bhattacharya

Hi! I’m Priyanka!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.

Search


You’ll also love