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Tender chicken pieces marinated in a rich, creamy blend of yogurt, cashews, and mild spices, then grilled to smoky perfection. A classic Mughlai dish that's incredibly flavorful without being spicy. This recipe includes an optional 'dhungar' method for an authentic tandoori aroma.
For 4 servings
First Marination (30 minutes)
Prepare the Second Marinade (10 minutes)
Second Marination (4 hours to overnight)
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Tender chicken pieces marinated in a rich, creamy blend of yogurt, cashews, and mild spices, then grilled to smoky perfection. A classic Mughlai dish that's incredibly flavorful without being spicy. This recipe includes an optional 'dhungar' method for an authentic tandoori aroma.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 547.38 calories per serving with 49.24g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Cook the Chicken (15-20 minutes)
Dhungar Method - Smoking (Optional, 5 minutes)
Garnish and Serve
For a nut-free alternative, replace cashews with an equal amount of soaked melon seeds (magaz) or a combination of melon seeds and poppy seeds (khus khus).
For an even richer and creamier texture, blend 2 tablespoons of cream cheese or processed cheese into the white marinade.
Preheat your air fryer to 380°F (190°C). Arrange the marinated chicken in a single layer in the basket and air fry for 12-15 minutes, flipping halfway, until cooked through and golden.
This marinade works wonderfully with paneer, mushrooms, or firm tofu. Reduce marination time for paneer to 1-2 hours to prevent it from becoming too soft.
Chicken is a high-quality lean protein, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The use of curd (yogurt) provides beneficial probiotics that promote a healthy gut microbiome, aiding digestion and improving nutrient absorption.
Cashews contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Both chicken and dairy products like curd and cream are good sources of phosphorus and calcium, essential minerals for maintaining strong and healthy bones.
One serving of Afghani Chicken (approximately 225g) contains around 450-550 calories, depending on the cut of chicken and the amount of cream and oil used. It's a rich dish, high in protein and fats.
Afghani Chicken can be part of a balanced diet. It is an excellent source of protein. However, it is high in fat and calories due to the use of cream, cashews, and butter. To make it healthier, you can use low-fat cream and yogurt, reduce the amount of oil, and opt for grilling or baking instead of pan-frying.
They are very similar, both featuring a creamy, non-spicy marinade. The primary difference often lies in the specific spice blend. Afghani Chicken typically has a more pronounced flavor from chaat masala and sometimes includes a paste of onions, while Malai Tikka is simpler, focusing purely on the flavors of cream, cheese, and cardamom.
Yes, you can. For a nut-free version, you can use soaked melon seeds (magaz) or a paste of soaked poppy seeds (khus khus) to achieve a similar creamy texture and richness.
A runny marinade is usually due to using regular yogurt instead of hung curd. To fix it, you can add a tablespoon of roasted gram flour (besan) or a little more cashew paste to thicken it up. Always ensure your yogurt is thick and has minimal water content.
Absolutely. You can prepare the white marinade up to 2 days in advance and store it in an airtight container in the refrigerator. This can save you significant time on the day of cooking.