Afghani Chicken Curry

Afghani Chicken Curry #

A rich and mildly spiced chicken curry, infused with creamy yoghurt, fragrant spices, and finished with a smoky flavour. This North-Western recipe delivers flavour and tenderness in every bite.

Ingredients #

  • 500 g Chicken
  • ½ cup Mustard oil
  • 2 tbsp Coriander leaves
  • 1 inch Ginger (roughly chopped)
  • 5–6 Garlic cloves
  • 2 Green chillies
  • 1 medium Onion (roughly chopped)
  • 2 tbsp Cream + 2 tbsp Milk
  • ½ Lemon (juice)
  • 1 cup Yoghurt
  • ¾ tsp Black pepper powder
  • Salt (to taste)
  • 1 tsp Special Bhuna Masala (see below)
  • ½ tsp Garam Masala

Method #

  1. Grind coriander leaves, green chillies, ginger, garlic, and onion into a fine paste.
  2. Marinate the chicken with:
    • Ground paste
    • Cream + milk mixture
    • Yoghurt
    • Lemon juice
    • Salt, black pepper, and Bhuna masala
    • Mix well and marinate for at least 30 minutes (preferably overnight).
  3. Heat mustard oil in a saucepan.
  4. Remove chicken pieces from marinade (keep the masala aside) and fry until lightly golden. Set aside.
  5. In the same oil, add the leftover masala and:
    • Cook covered for 10 minutes:
      • 5 minutes on high flame (stirring occasionally)
      • 5 minutes on low flame
    • Add some water and bring to a boil.
  6. Add fried chicken to the boiling gravy. Cover and cook for 15–20 minutes.
  7. Add garam masala, stir well, and turn off the heat.

Optional Smoky Flavour (Dhungar Method) #

  1. Heat a small piece of charcoal till red-hot.
  2. Place it in a small steel bowl within the saucepan.
  3. Pour 1 tsp ghee over the coal and immediately cover the pan tightly.
  4. Let it sit for 10 minutes for the smoky aroma to infuse the curry.

Bhuna Masala (Dry Spice Blend) #

A simple, aromatic dry masala that enhances this dish:

Ingredients #

  • 2 tbsp Cumin seeds
  • 3 tbsp Coriander seeds
  • Dried red chillies (adjust to taste)
  • ½ tsp Black pepper

Method #

Dry roast all the ingredients in a pan until fragrant. Cool and grind into a fine powder. Store in an airtight jar.

Enjoy this warming and flavourful Afghani curry with naan, paratha, or plain basmati rice.