Try Afghani Chicken Curry For A Rich And Creamy Dinner Feast

Afghan cuisine is a rich blend of different culinary traditions and flavours, influenced by the neighbouring countries of Iran, Central Asia, and India. Afghanistan has a rich cultural heritage, and its food reflects this diversity, combining elements of sweet, sour, and spicy flavours. The cuisine has evolved over the centuries, shaped by the country's geography, climate, and history. The dishes are hearty and filling, often made with meat and grains, and are meant to sustain people through long, cold winters and hot, dry summers.

Bread is an important part of the Afghan diet, and a variety of different types of bread are baked daily in traditional clay ovens. One of the most popular types of bread is the Naan, a soft, round, leavened bread that is often served with stews, soups, and other dishes. Another popular type of bread is the Kabuli Naan, a sweet, fluffy bread that is typically topped with sesame seeds and served with tea or milk.

If you’ve ever tried Afghani Chicken in a restaurant you’re sure to remember the rich creamy taste coming from the combination of cream, yoghurt and ghee as well as cashew nuts. Though this recipe has more of an Indian feel than a traditional Afghani one, it draws on inspiration from the middle east to make a balanced, delicious and velvety gravy. 


Spice paste

  • 5 Pods Garlic cloves
  • ½ Ginger
  • 2 Onion
  • 12 Cashew nuts
  • 6 Green chillies
  • ½ cup Coriander leaves
  • ½ cup Mint leaves
  • 1 cup Curd 


  • 2 tbsp ghee
  • 1 cup fresh cream
  • 4 Cloves
  • 4 Cardamom 
  • ½ inch Cinnamon
  • 1 Bay leaf
  • 500 gm Chicken
  • 1 tsp Pepper powder 
  • 1 tsp Chat masala 
  • 1 tsp Garam masala 
  • 1 tbsp Kasuri methi
  • ½ tsp Coriander powder
  • Salt to taste


  • In a blender add all the ingredients for the paste and blitz until smooth.
  • Take a pan and heat the ghee before adding the cardamom, cloves, cinnamon and bay leaf.
  • Add the chicken and fry until evenly browned.
  • Add all the powdered spices and stir to coat the chicken.
  • Add the blended masala paste and mix well. 
  • Cover and cook on a low flame for 10 minutes.
  • Add the cream and combine it with the sauce.
  • Remove the chicken pieces and fry them a second time in ghee till brown.
  • Add them back to the gravy along with fresh coriander and Kasuri methi.