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Afghani Chicken Curry

A creamy chicken curry with mild spices but packed with flavors.
Servings: 4


To marinate:

  • 600 grams Bone in chicken
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garam masala
  • 1/2 tsp chaat masala
  • 1/2 tsp kasuri methi
  • 1 tbsp lemon juice
  • 2 cloves

To grind:

  • 2 tsp ginger garlic paste
  • 2 medium sized onions
  • 4-5 green chillies (add more or less as per your liking)
  • a handful of coriander leaves
  • 8 cashew nuts
  • 100 gram yoghurt

To make gravy:

  • 50 ml cooking cream
  • 50 ml milk
  • 2 cardamom
  • 1 small piece cinnamon
  • 1/2 tsp whole cumin seeds
  • 100 ml water
  • oil


  • Marinate the chicken in the above mentioned ingredients.
    Chicken Afghani
  • Grind all the all the ingredients mentioned above to a smooth paste.
  • Add the ground mixture to the marinated chicken and let it sit for half an hour. (If you dont have time, you can use it straight away.
  • Remove chicken from the marinade. In a frying pan, pour some oil and shallow fry the chicken. Reserve the marinade.
  • Pour milk and cream to the marinade and mix well.
  • In a pan, pour oil and pour in extra oil from frying the chicken if you have any. Drop in cinnamon, cardamom, cumin and cloves.
  • Add the reserved marinade and cook for 4 minutes.
  • When all the water dries up, pour in water. Check salt and add if needed.
    Chicken Afghani
  • Add fried chicken to the gravy along with all the pieces and masala which are stuck on the frying pan while frying and mix well.
  • Once it comes to a boil, cover and cook on low heat for 15-20 minutes.
  • Add coriander leaves.


I added 2 green chillies in the grinder and 2 slit green chillies later when cooking the gravy, so that I could adjust the spice level.