This Afghani Chicken is the ultimate crowd-pleaser—a rich, creamy, and flavour-packed dish famous for its subtle spices and melt-in-the-mouth texture. Unlike fiery curries, this recipe relies on a luxurious blend of hung curd, fresh cream, and cashew paste to create a sophisticated balance of flavours. With a double-marination technique to lock in juices and an optional dhungar (charcoal smoke) finish, you can achieve that...
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Wash the chicken drumsticks and pat them completely dry with a paper towel. Make deep slits (incisions) on the thickest parts of the meat.
In a large bowl, coat the chicken thoroughly with ginger-garlic paste, lemon juice, salt, and pepper.
Cover and let it rest for 30 minutes.
In another big bowl, combine the hung curd, cream, cashew paste, green chilli paste, salt, and oil.
Add the marinated chicken and coat evenly.
Cover and marinate for at least 30 minutes. Refrigerate if marinating for longer.
Heat oil in a wide pan over medium heat.
Arrange chicken pieces in a single layer, reserving leftover marinade.
Sear until lightly browned on all sides.
Pour the reserved marinade over the chicken and stir gently.
Cover and cook over low heat for 15–20 minutes, or until the chicken is tender and fully cooked.
Remove the lid and increase the heat slightly.
Stir-fry until the moisture evaporates and the creamy marinade thickens into a rich paste that coats the chicken.
Place a small heat-proof bowl or foil in the centre of the pan.
Place a red-hot piece of charcoal inside, drizzle oil over it, and immediately cover for 2–3 minutes.
Remove the charcoal bowl, garnish with fresh coriander, and serve hot with mint chutney and onion rings.
Grind cashews with milk instead of water for a smoother, richer texture.
Swap cashew paste with melon seed paste for a nut-free alternative.
Use whisked malai (fresh milk cream) if store-bought cream is unavailable.
Use a wide pan and avoid overcrowding to ensure the chicken sears properly.
Can I use chicken thighs instead of drumsticks or fillets?
Yes, chicken thighs work well for this recipe as they remain juicy and tender during cooking.
What is hung curd, and how do I make it?
Hung curd is thick yogurt with its whey drained. To make it, place yogurt in a muslin cloth and let it hang for a few hours to remove excess water.
Can I skip the charcoal smoke step?
Yes, the charcoal smoke step is optional. However, it adds an authentic smoky flavour to the dish.
How can I make this dish spicier?
Increase the quantity of green chilli paste or add a pinch of red chilli powder to the marinade.
Can I prepare this dish in advance?
Yes, you can marinate the chicken a day in advance and cook it just before serving for the best flavour.
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