Afghani Chicken

Afghani chicken

afghani chicken 2My hubby Ram made this flavorful chicken one weekend, and then onwards we are making it regularly as we all love it. It is easy to make with few ingredients, which are always in our pantry.



5 Chicken drumsticks or medium sized pieces (cleaned and skin removed)

1 cup yoghurt

2 teaspoons garam masala powder( I like Everest)

2 teaspoons chaat masala (MDH or Everest)

1 table spoon ginger garlic paste

2 teaspoons pepper powder

10 cashews roasted

1 table spoon kasuri methi

2 teaspoons lemon juice

2 tablespoons butter /oil

salt to tatse


Dry roast kasuri methi for few minutes.

Soak cashews in warm water, make a paste and keep aside.

Make a marinade using ½ cup yoghurt, 1 teaspoon garam masala, 1 teaspoon chaat masala, ginger garlic paste, pepper, salt to taste and kasuri methi.

Mix the marinade with chicken pieces and leave it to marinate for 2 hours or more.

Heat butter and roast the pieces on low-medium flame. Stir every 5 minutes so that it won’t catch the bottom. It takes about 15-20 minutes. When the pieces are cooked and it’s almost dry, add rest of the yoghurt, 1 teaspoon garam masala, 1 teaspoon chaat masala, and cashew paste, stir for another 5 minutes. You will get thick gravy with chicken. Check the salt and spices; add if necessary. Serve with roti /naan/Ghee rice.

Notes: If you add Cashew paste in the beginning it becomes hard to roast the chicken. If you do not want to use nuts, fresh cream about ¼ cup can be added at the end. Red chilli powder can be added if you like.

Pictures of the process



chicken in the marinadeIMG_9662

Roasting the chickenIMG_9664

Afghani chicken ready to serve

Afghani chicken





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