Afghani Chicken Curry

Ever wondered how to get that rich, velvety gravy and tender chicken in a curry without an oven or tandoor?

Afghani Chicken Curry is your answer—an indulgent, restaurant-style dish that’s deceptively simple to make at home. Juicy chicken pieces marinated in a fragrant yogurt–cream blend, pan-fried to seal in juices, and simmered in a spice-infused gravy. Serve it with naan, roti, or steamed rice, and watch everyone come back for seconds.

A Taste of Afghan Royalty in Your Kitchen

Afghani chicken—or Chicken Afghani—draws inspiration from the rich culinary heritage of Afghanistan, where creamy sauces often feature yogurt, cream, and aromatic spices. 

Traditionally cooked in clay ovens, this curry has found its way into home kitchens by pan-frying and stovetop simmering, delivering the same decadent flavors without special equipment.

Why You’ll Love This Afghani Chicken

• Creamy, dreamy gravy thanks to curd and fresh cream
  
• Bold aromatics—onion, garlic, ginger, and green chilies
  
• Fragrant spice mix—garam masala, chaat masala, black pepper, and kasuri methi
  
• Quick pan-fry method for juicy, flavorful chicken
  

Ingredient Breakdown

Chicken: Go for bone-in pieces—they absorb more flavor and give the dish body.

Onion, Garlic & Ginger: These form the aromatic backbone of the marinade.

Green Chilli: Adds brightness without overpowering heat.

Yogurt & Cream: The duo that makes the marinade rich and helps tenderize the chicken.

Spices: Garam masala, chaat masala, and pepper give warmth, not heat.

Kasuri Methi: Adds that earthy, slightly bitter note that balances the creaminess.

Lemon Juice: Lifts the dish and keeps it from feeling too heavy.

💡 Pro Tip: Always use thick curd or hung yogurt to avoid the marinade turning watery. It helps the marinade stick better and gives the final curry a smooth texture.

How It All Comes Together

Start by making your marinade base—blend onions, green chillies, garlic, ginger, and coriander into a paste. This mix gives the curry its herbaceous depth.

Next, stir in the yogurt, cream, dry spices, salt, and lemon juice. This isn’t just a spice dump; you’re building a complex marinade that doubles as the base for your gravy.

Once your chicken is slathered in this mix, let it sit. An hour is the minimum, but overnight? Even better. That’s how you get those restaurant-level flavors.

When you’re ready to cook, start by frying the marinated chicken in oil until lightly browned. You don’t need to fully cook it here—just build that first layer of flavor and color.

In the same pan, toss in whole spices—cardamom, cloves, cinnamon—and then the leftover marinade. This slow cooking stage thickens the gravy and intensifies the flavor.

Finally, return the chicken to the pan, coat it in the simmered sauce, and cook everything together till the meat is tender and the gravy clings beautifully.

💡 Pro Tip: Use bone-in chicken for juicier bites and more flavorful broth—plus, it’s perfect for sopping up that creamy gravy!

Serving Suggestions

• Butter Naan / Garlic Naan to mop up every drop
  
• Steamed Basmati Rice or Ghee Rice for a complete meal
  
• Onion–Cucumber Salad or Kachumber on the side for freshness
  

Meal Prep & Storage

• Marinade Ahead: Prepare the marinade and keep it refrigerated up to 24 hours before cooking.
  
• Storage: Keeps in the fridge for 2–3 days in an airtight container. Reheat gently with a splash of water or cream.
  

Freezing: Freeze without coriander garnish for up to 1 month; thaw overnight in the fridge before reheating.