Afghani Chicken

Updated: Feb 17, 2019

This dish is a fusion between Indian and Middle Eastern spices. This recipe is the perfect blend of creamy, spicy, and tangy.

servings: 3


1 lb chicken with bone (or chicken breasts)

1/2 yellow onion

15 almonds

3 green chilies

4 tbsp yogurt (additional 1/2 cup yogurt)

1/4 cup heavy whipping cream

2 tbsp crush dried fenugreek leaves (methi)

1/2 tsp garam masala

1 tsp black pepper powder

1/2 tsp amchur powder (mango powder)

1/2 tsp asafetida

1/2 tsp garam masala

1/2 tsp five spice powder

1/2 tsp cumin powder

1/2 tsp dried mint flakes

1 tsp salt (or to taste)

1 tbsp ginger garlic paste

1 tbsp fresh lemon juice

1 cup fresh chopped cilantro


Making the paste:

1. Grind yogurt, green chillies, almonds, and onion into a fine paste.

2. Add 1/2 a cup of yogurt, methi leaves, all the dry spices, salt, ginger garlic paste, and lemon juice to the paste.

3. Then add the chicken pieces to the mixture and let it marinate for 2-3 hours.

4. After the chicken is done marinating, pour in a tablespoon of oil (I use avocado oil), and take the chicken pieces and add them to the pot. Set the additional paste to the side

5.) Cook the chicken on low heat for 20 mins until it is no longer pink.

6.) Add the leftover paste and mix well. Let the chicken cook on low/medium heat for another 20-25 mins.

7. Once the chicken is done cooking, sprinkle asafetida on top of the chicken pieces and mix well.

8. Chop up cilantro for garnish, and then serve fresh!



Shaheen Ali

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