Afghani Chicken is a rich and creamy dish that captures the warmth of traditional Indian flavors with a delicate touch of Mughlai cuisine. Growing up, my family added their own flair to this dish with a sprinkle of toasted almonds for added texture and flavor. Pairing it with garlic naan or jeera rice makes every bite a celebration.

 

Ingredients

 

Chicken (with bones) – 1 kg

Fresh cream – 3 tablespoons

Onions – 3 (finely sliced)

Ginger-garlic paste – 2 teaspoons

Curd (yogurt) – 1/4 cup

Turmeric powder – 1/4 teaspoon

Salt – to taste

Lemon juice – 1 tablespoon

Kasuri methi (dried fenugreek leaves) – 1 tablespoon

Khus khus (poppy seeds) – 1 teaspoon (optional)

Garam masala powder – 1 tablespoon

Oil – 2 tablespoons (for marination) + 2 tablespoons (for cooking)

 

 

Instructions:

1.Marinate the Chicken:

In a large bowl, add chicken, ginger-garlic paste, curd, turmeric powder, salt, lemon juice, kasuri methi, garam masala powder, and 2 tablespoons of oil. Mix well to coat the chicken evenly. Let it marinate for at least 1-2 hours (or overnight for best results).

2.Prepare the Creamy Base:

In a blender, grind onions and khus khus (if using) into a smooth paste.

3.Cook the Chicken:

Heat the remaining oil in a large pan over medium heat.

Add the marinated chicken and cook until it turns slightly golden and begins to release its juices.

Add the onion-khus khus paste and mix well. Let it cook until the oil separates from the masala.

4.Add Cream:

Lower the heat and add fresh cream to the chicken, mixing thoroughly. Let it simmer for 5-10 minutes until the chicken is tender and the flavors are well combined.

5.Serve:

Garnish with a sprinkle of kasuri methi and fresh coriander if desired. Serve hot with naan or rice.

 

Nutritional Info (Per Serving)

Calories: ~290 kcal

Protein: ~25 g

Fat: ~18 g

Carbohydrates: ~6 g