Chicken Afghani | Recipe : How to make

Chicken Afghani is an alternate adaptation of tandoori chicken. In this formula chicken is marinated with melon seeds and cashewnut paste.


  • 500 gram chicken cut into pieces
  • ¼ glass cashew nuts
  • 1 big onion hacked
  • 1 ½ tbsp ginger garlic paste
  • 4 cardamoms
  • 3 cloves
  • 1 inch piece cinnamon
  • 2 tsp red Chilli powder
  • ½ tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp black pepper powder
  • ½ tsp garam masala powder
  • Salt to taste
  • 3 tbsp oil

Preparation method of Chicken Afghani

  • In a wok include the onions and broil the cut onions on a low fire till they are brilliant brown in color.
  • Expel and make a smooth paste with little water.
  • In the same oil include the cashewnuts and broil till they are brilliant brown in color.
  • Expel and make a smooth paste with a slight water and keep aside.
  • In the remaining oil include the cardamom, cloves, cinnamon and saute for 30 seconds.
  • Include the hacked onions and cook for 3-4 minutes.
  • Include the ginger garlic paste and broil for a moment.
  • To this include the seared onion paste, turmeric powder, coriander powder, red Chilli powder, cumin powder, salt, black pepper powder and garam masala powder. Cook for 7-10 minutes or till the flavors are cooked and oil isolates from the blend. Make a point to include a slight water if it sticks to the bottom most of the pan.
  • Include the chicken Afghani pieces and cooked till they are no more pink. This will take about an additional 10 minutes. Include a little water on the off chance that it adheres to the base of the dish.
  • Include the cashewnut paste alongside ½ cup water and blend well.
  • Give it a chance to reach boiling point.
  • Stew and cook secured till the chicken Afghani pieces are cooked through.
  • Cook till the gravy achieves your craved consistency. The gravy ought not to be too thick or excessively runny.
  • Enjoy the hot Chicken Afghani with your family.
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