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Chicken Afghani is a beloved North Indian-style chicken dish known for its creamy texture, nutty richness, and mild aromatic flavour. Tender chicken is marinated with yogurt, lemon juice, ginger, garlic, and warm spices, then cooked with cashew paste, cream, and kasuri methi to create a smooth and indulgent gravy. The dish is mildly spiced, making it ideal for those who prefer rich flavours without excessive heat. Serve it hot with naan, roti, or basmati rice for a satisfying restaurant-style meal.
16 ingredients
Combine chicken, curd, lemon juice, half of the garlic and ginger paste, salt, black pepper, and half the garam masala. Mix well and marinate for 30 minutes.
Grind soaked cashew nuts with water to form a smooth paste.
One serving is 1 bowl (about 300g) · 300 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 687 kcal | 30% |
| Protein | 23 g | 42% |
| Total Fat | 44 g | 73% |
| Carbohydrate | 11 g | 4% |
| Fiber (Total) | 2 g | 6% |
| Vitamins & Minerals | ||
| Sodium | 1270 mg | 63% |
| Potassium | 484 mg | 14% |
| Calcium | 122 mg | 12% |
| Iron | 2 mg | 15% |
| Zinc | 2 mg | 20% |
| Vitamin A (RAE) | 10 µg | 1% |
| Vitamin C | 2 mg | 2% |
| Vitamin D | 0.96 µg | 6% |
| Folate (B9) | 11 µg | 4% |
Missing data: These are minimums. 5 of the figures below are missing data for 4 ingredients — Chicken, poultry, leg, skinless; Lemon juice, fresh; Salt; Water, tap — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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Heat oil and butter in a kadhai or thick pan over medium flame.
Add remaining ginger and garlic paste, and sauté till raw smell disappears.
Add chopped green chilli and sauté for 30 seconds.
Add marinated chicken and cook on medium flame till chicken changes colour and gets partially cooked (about 5-6 minutes).
Add cashew paste, half of the cream, and kasuri methi. Mix well and cook for 3-4 minutes until the paste blends with chicken.
Add the remaining cream, remaining garam masala, and water. Mix well and cook for 7–8 minutes until the chicken is tender and the gravy is creamy.
Garnish with coriander leaves and serve hot.
by Workfile
