Afghani Chicken

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Delicious Creamy Afghani Chicken Gravy made using a green coriander based paste and yogurt & cream with minimal spices. This Chicken Gravy is so finger licking delicious that i often end up licking the bowl!

Afghani Chicken


For Green Paste

  • 1/2 Cup Coriander leavesย 
  • 2 Tbsp Mint leaves
  • Ginger 1 inch
  • Garlic 6 Big cloves
  • Green chilies 3-4
  • Cashews 12
  • Red Onion 1 medium sizeย 
  • Salt 1 Tspย 
  • Lemon juice 2 Tspย 

For Chicken Marination

  • 1 Cup | 200g Curd/Yogurtย 
  • 200g Fresh Creamย 
  • Prepared green paste
  • 1/2 Tsp Cumin powderย 
  • 1 Tsp Coriander powderย 
  • 1 Tsp White (or black pepper )
  • Kasuri methi, Crushed
  • 1 Tsp Sugar (optional)
  • 1 Tbsp Ghee/Oilย 
  • 1/2 ย Tsp Salt
  • Chicken 750g (big cuts, make slits on legs)ย 

For Roastingย 

  • 2 Tbsp Ghee(or butter)


  • 2 Tbsp Oilย 
  • 2 Bay leavesย 
  • 1 inch Cinnamon,4 Green Cardamom,5 Cloves,8 Black peppercornsย 
  • Prepared curd cream mixtureย 
  • Grilled chicken pieces
  • Salt to taste if required
  • 1/4 Tsp Garam Masalaย 
  • Chopped Coriander leaves to garnishย 


  • Blend the Coriander, Mint leaves, Onion, Ginger Garlic, Green chilies, soaked Cashews with salt and lemon juice. Make a smooth paste.
    Soak the Cashews ahead in hot water for easier grinding
  • Make the Chicken Marinade by mixing yogurt, cream, the green paste, spices, ghee, sugar and salt. Mix Well and reserve half of this marinade for later use.
  • Add the Chicken pieces, i used legs and thighs. Make slits on the legs.
  • Keep Marinated for atleast 30 Mins or 2 Hrs
  • Fry the Chicken pieces on HIGH Heat till charred on both sides. Once the Water dries up Reduce the Heat to LOW
  • Drain the fried Chicken on a cooling rack. Cooking them till 80-85% is enough as they will be cooked further in the gravy later.
  • Saute whole spices and bay leaves in Oil in the same pan. Add the reserved marinade. Simmer till the gravy thickens.
  • Add the chicken pieces once the gravy thickens. Add hot water and salt to taste if required. Cover cook for 10-15 Mins or till chicken is cooked completely.
  • Add Garam masala, Garnish with chopped coriander leaves.
  • Best Served with Naan/Roti/Paratha



Use Large cuts of Chicken for best results. I used only Chicken legs and Thighs.
Course: Main Course
Keyword: afghani chicken, chicken afghani, chicken curry, creamy curry, delicious gravy, easy chicken curry, easy recipe

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