Afghani Chicken
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
6 steps. 25 minutes total.
- 1
Step 1
- a.First Marination (30 minutes)
- b.Clean the chicken pieces and pat them completely dry with paper towels. If using larger pieces, make a few shallow gashes on them to help the marinade penetrate.
- c.In a mixing bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, and 1 teaspoon of salt.
- d.Mix thoroughly, ensuring each piece is well-coated. Cover and let it rest for 30 minutes at room temperature.
- 2
Step 2
- a.Prepare the Second Marinade (10 minutes)
- b.Drain the soaked cashews. In a high-speed blender, combine the cashews and green chilies. Blend into a very smooth, fine paste. Add 1-2 tablespoons of water if needed to facilitate blending, but keep the paste thick.
- c.In a large bowl, whisk the hung curd until it's smooth and creamy.
- d.To the curd, add the cashew-chili paste, fresh cream, white pepper powder, garam masala, crushed kasuri methi, chaat masala, and the remaining 0.5 teaspoon of salt. Mix until everything is uniformly combined.
- 3
Step 3
- a.Second Marination (4 hours to overnight)
- b.Add the chicken from the first marination to the creamy white marinade.
- c.Use your hands to coat each piece of chicken thoroughly. Ensure the marinade gets into the gashes.
- d.Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight for the most tender and flavorful results.
- 4
Step 4
- a.Cook the Chicken (15-20 minutes)
- b.Take the chicken out of the refrigerator 30 minutes before cooking. Thread the chicken onto skewers if grilling.
- c.Pan-Frying: Heat oil and butter in a heavy-bottomed pan over medium-high heat. Place the chicken pieces in a single layer, shaking off excess marinade. Cook for 6-8 minutes per side until golden brown with char marks and cooked through.
- d.Grilling/Oven: Preheat your grill or oven to 400°F (200°C). Place chicken on a grill rack or a baking sheet lined with foil. Grill/bake for 15-20 minutes, turning halfway, until cooked through and charred in spots. Baste with butter during the last 5 minutes.
- 5
Step 5
- a.Dhungar Method - Smoking (Optional, 5 minutes)
- b.Place the cooked chicken in a large, heat-proof bowl. Create a small space in the center and place a small steel bowl or a piece of foil.
- c.Using tongs, heat a piece of charcoal over a direct flame until it is red hot.
- d.Carefully place the hot charcoal in the steel bowl. Pour the ghee over the charcoal. It will start smoking immediately.
- e.Instantly cover the large bowl with a tight-fitting lid to trap the smoke. Let it infuse for 5 minutes.
- f.Carefully remove the lid and the charcoal bowl.
- 6
Step 6
- a.Garnish and Serve
- b.Transfer the smoked Afghani Chicken to a serving platter.
- c.Garnish with freshly chopped coriander leaves and a drizzle of fresh cream if desired.
- d.Serve immediately with mint chutney, onion rings, and naan or roomali roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest marinade, use hung curd (strained yogurt). To make it at home, place regular yogurt in a muslin cloth and hang it for 2-3 hours to drain excess whey.
- 2Do not skip the double marination process. The first acid-based marinade tenderizes the chicken, and the second creamy one adds flavor.
- 3Ensure the cashew paste is perfectly smooth to avoid a grainy texture in the marinade.
- 4Chicken thighs (boneless or bone-in) are recommended for this recipe as they remain juicier than chicken breast.
- 5Do not overcrowd the pan while cooking. Cook in batches to ensure the chicken gets a good char and doesn't just steam.
- 6The 'dhungar' (smoking) step is optional but highly recommended for an authentic, restaurant-style tandoori flavor.
Adapt it for your goals.
Nut-Free Version
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).
Richer MarinadeRicher Marinade
For an even richer and creamier texture, blend 2 tablespoons of cream cheese or processed cheese into the white marinade.
Air Fryer MethodAir Fryer Method
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.
Vegetarian VersionVegetarian Version
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.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Supports Gut Health
The use of curd (yogurt) provides beneficial probiotics that promote a healthy gut microbiome, aiding digestion and improving nutrient absorption.
Rich in Healthy Fats
Cashews contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Boosts Bone Strength
Both chicken and dairy products like curd and cream are good sources of phosphorus and calcium, essential minerals for maintaining strong and healthy bones.
Frequently asked questions
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.