By Aditi Saraswat
March 18, 2026
Afghani chicken is rich, creamy, and lightly spiced, making it add it to your as a special Eid lunch. With its melt-in-the-mouth texture and mild flavours, it gives a sumptuous touch without overwhelming the palate.
500g chicken (bone-in or boneless) ½ cup thick curd ¼ cup fresh cream 2 tbsp cashew paste 1 tbsp ginger-garlic paste 1 tbsp lemon juice 1 tsp black pepper powder 1 tsp garam masala 1 tbsp butter 1 tbsp oil Salt to taste 1 tbsp fresh coriander (chopped)
Wash the chicken pieces and marinate them with curd, ginger-garlic paste, lemon juice, salt, and pepper. Keep it for at least 30 minutes.
Add cashew paste, cream, and garam masala as well to the marinated chicken, and mix everything well so each piece is coated nicely.
In a pan, heat butter and oil and add the marinated chicken to it. Cook on medium flame, so that it slowly releases its juices and absorbs the marinade.
Cover and cook until the chicken turns soft. Keep stirring it in between so that the gravy thickens and covers the pieces without sticking or burning at the bottom.
Sprinkle salt and extra pepper if required, and cook uncovered to get a creamy, slightly thick texture that clings to the chicken.
Garnish it with fresh coriander and serve hot Afghani chicken with naan or rice.