Afghan Chicken, also called “Afghani Chicken,” is a tasty dish from Afghanistan that people really enjoy. It has strong and delicious flavors. This dish usually has chicken pieces soaked in a creamy sauce made from yogurt. It is often flavored with a mix of spices and herbs.
Here is an easy recipe for Afghan Chicken, also called “Afghani Chicken. ” This recipe is enough for about 4 people.
List of components or elements used in a recipe
To prepare the marinade;
- You will need 500 grams of chicken without bones or skin for this recipe.
- You can choose to use either chicken thighs or chicken breast.
- 1 measuring cup of plain yogurt.
- You need 2 teaspoons of ginger paste.
- 2 teaspoons of garlic paste.
- 1 small spoon of cumin in a powdered form.
- Use 1 teaspoon of coriander powder.
- You can use one teaspoon of paprika or red chili powder (choose the amount based on how spicy you like your food).
- Garam masala is a spice mixture that is commonly used in Indian cuisine.
- The recommended amount to use is 1/2 teaspoon.
- Add enough salt according to your preference.
Use 1 small spoon of vegetable oil.
To make the sauce;
- You will need either 1/2 cup of heavy cream or half-and-half for this recipe.
- Half a cup of plain yogurt.
- Use 2 to 3 tablespoons of either vegetable oil or ghee.
- 2-3 pods of green cardamom.
- A small piece, measuring 1 inch, of a stick of cinnamon.
- 3-4 cloves mean 3 to 4 individual pieces of a small plant part called a clove.
- Use fresh cilantro leaves to decorate or garnish your dish.
- You can add chopped spicy green chilies if you want to make the dish hotter.
Steps;
- First, let’s begin by putting the chicken in a marinade. In a big bowl, mix together yogurt, ginger paste, garlic paste, cumin powder, coriander powder, paprika, garam masala, salt, and vegetable oil. Stir thoroughly
- Put the chicken in the marinade and make sure that the marinade covers them well. Put a cover on the bowl and
- let the chicken sit in the marinade for at least 2 hours. For the best outcome, you can also leave it in the refrigerator overnight.
- When you want to start cooking, warm up 2-3 tablespoons of vegetable oil or ghee in a thick-bottomed pan or skillet on medium heat.
- Put the spices: cardamom pods, cinnamon stick, and cloves. Cook for about a minute until they give off their smell.
- Put the chicken that has been soaked in marinade into the frying pan. Cook the chicken until it’s not pink anymore, and the yogurt marinade becomes smaller and thicker. This might take around 10 to 15 minutes.
- In another bowl, mix the heavy cream (or half-and-half) and yogurt together using a whisk.
- Put the mixture of cream and yogurt into the pan with the chicken. Mix everything together well.
- Allow the chicken to cook slowly in the rich sauce for another 10-15 minutes, or until the chicken becomes soft and the sauce becomes thicker.
- Add fresh cilantro leaves and chopped green chilies on top (if you want more spiciness).
Enjoy your warm Afghan Chicken, often served with naan bread or Afghan rice.
I hope you enjoy the chicken dish you made at home with its delicious sauce.