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Creamy Afghani Chicken Curry Recipe served in traditional serveware
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Afghani Chicken Recipe with Creamy Gravy

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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Priyanka

Equipment

  • Stove Top
  • Heavy bottom Non-stick Pan
  • MagicBullet Blender

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

  • In a blender, combine soaked cashews and melon seeds, blending them into a smooth paste. Set aside.
    1/4 cup Cashew, 2 tbsp Melon Seeds
  • In another jar, blend onions, garlic and ginger into a smooth mix
    2 Onions, 5-6 Garlic Cloves, 1 inch Ginger
  • 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
    2 tablespoons Ghee, 1/2 teaspoon Cumin Seeds, 2-3 Green Cardamom pods, 1 Black Cardamom Pod, 1 Cinnamon Stick, 1 Bay Leaf
  • 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
    1 teaspoon Coriander Powder, 1 teaspoon Red Chili Powder, 1/2 teaspoon Cumin Powder, 1/2 teaspoon Garam Masala Powder, Salt to taste
  • Add the chicken pieces and coat them nicely with the mix.
    500 g Chicken
  • 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.
    1/2 cup Fresh Cream, Garnishes such as Kasuri Methi and Fresh coriander leaves