Restaurant-Style- Afghani Malai Chicken Seekh Gravy is one of those dishes that instantly makes any meal feel special. Juicy chicken seekh kebabs are gently simmered in a rich, creamy cashew-onion gravy with just the right touch of spices– which you can easily adjust to suit your taste, creating a curry that’s mild yet bursting with flavour.
The term Afghani refers to a style of cooking inspired by Afghan cuisine — known for its use of cream,...
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In a large bowl, combine chicken mince, ginger garlic paste, chopped onions, green chillies, coriander leaves, cumin powder, red chilli flakes, garam masala, chaat masala, salt, pulsed bread slices, ghee, and fresh cream.
Mix well until evenly combined. Overmixing can make the seekh dense.
Cover and refrigerate for 20–30 minutes to help the mixture firm up.
Grease your hands lightly. Roll a portion of the mixture into a ball, then mould around a skewer (or back of a clean pencil).
Shape into an even cylinder, not too thick for even cooking.
Gently slide off the skewer and set aside. Repeat with the remaining mixture.
Heat a non-stick or grill pan, and grease lightly with oil.
Cook the seekhs on medium heat until golden outside but slightly raw inside (about 4-5 minutes).
Set aside — they will finish cooking in the gravy.
Heat oil in a pan over medium-high heat.
Add green cardamoms, cloves, and cinnamon stick; sauté for 30 seconds until aromatic.
Add sliced onions, coriander stems with leaves, green chillies, and cashews; sauté for 2–3 minutes until onions soften.
Turn off the heat, remove the cinnamon stick, cool slightly, then grind to a smooth paste using minimal water.
In the same pan, heat oil. Add ginger garlic paste; sauté until the raw smell fades.
Stir in the prepared onion-cashew paste with ½ cup water. Cook for 3–4 minutes, stirring to prevent sticking.
Add chaat masala, black pepper powder, white pepper powder (if using), roasted cumin powder, garam masala, kasuri methi, and salt. Cook until the masala releases its aroma and the oil starts to separate from it.
Reduce heat, add curd gradually while stirring to prevent curdling. Cook for 2–3 minutes.
Add fresh cream and water to adjust consistency. Simmer for 4-5 minutes.
Add the semi-fried seekh kebabs into the simmering gravy.
Cover and cook on low heat for 12-15 minutes until cooked through and infused with flavour.
Drizzle with melted ghee for extra richness (optional).
Serve hot with garlic naan, butter roti, or fragrant pulao.
Garnish with fresh coriander leaves and a swirl of cream.
I’ve used store-bought chicken mince here, but you can easily make your own by mincing boneless chicken in a chopper.
Homemade Ginger-Garlic Paste: 1 tbsp equals 1-inch ginger and 4 medium garlic cloves.
For extra smoky flavour, place a piece of hot charcoal in a small bowl inside the pan, drizzle ghee over it, cover for 2–3 minutes, then remove before serving.
Adjust the salt and chillies as per your taste preference.
Can I use store-bought seekh kebabs for this recipe?
Yes, you can use store-bought seekh kebabs to save time. However, homemade kebabs provide a fresher and more authentic taste.
What can I substitute for cashews in the paste?
You can substitute cashews with blanched almonds or melon seeds for a similar creamy texture.
How do I prevent the curd from curdling in the gravy?
Reduce the heat before adding curd and stir continuously while adding it to prevent curdling.
Can I make this recipe dairy-free?
Yes, you can replace fresh cream with coconut cream and use a dairy-free yogurt alternative.
What is the best way to serve this dish?
Serve hot with garlic naan, butter roti, or fragrant pulao. Garnish with fresh coriander leaves and a swirl of cream for added appeal.
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