📝 About This Recipe
Experience the epitome of Mughlai-inspired luxury with this Afghani Chicken, a dish celebrated for its mild, sophisticated heat and incredibly creamy texture. Unlike its fiery red Tandoori cousin, this recipe relies on a luscious marinade of cashews, heavy cream, and aromatic spices to create a 'velvet' coating that seals in the juices. It is a masterful balance of smoky charred edges and a succulent, melt-in-your-mouth interior that pays homage to the grand clay-oven traditions of Central Asia.
🥗 Ingredients
The Chicken
- 800-900 grams Whole Chicken (cut into 8-10 pieces, skinless, with deep incisions)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (for the first marination)
The Royal White Paste
- 15-20 pieces Cashew Nuts (soaked in warm water for 20 minutes)
- 1 tablespoon Melon Seeds (Magaz) (optional, for extra richness)
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 3-4 pieces Green Chilies (de-seeded for less heat)
The Creamy Marinade
- 1/2 cup Greek Yogurt or Hung Curd (thick and whisked)
- 1/2 cup Heavy Cream or Malai (chilled)
- 1 tablespoon Kasoori Methi (Dried Fenugreek) (toasted and crushed)
- 1 teaspoon Garam Masala (high quality)
- 1 teaspoon Black Pepper Powder (freshly cracked)
- 1/2 teaspoon Chaat Masala (for tanginess)
- 2 tablespoons Melted Butter (plus extra for basting)
👨🍳 Instructions
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1
Start by cleaning the chicken pieces and patting them completely dry with paper towels. Use a sharp knife to make 2-3 deep slits in the flesh of each piece to allow the marinade to penetrate to the bone.
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2
Perform the first marination: Rub the chicken with lemon juice and 1 teaspoon of salt. Set aside for 20 minutes; this helps tenderize the meat and removes any gamey scent.
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3
Prepare the White Paste by blending the soaked cashews, melon seeds, green chilies, and ginger-garlic paste into a very smooth, fine consistency. Add a teaspoon of water only if absolutely necessary.
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4
In a large mixing bowl, whisk together the thick yogurt, heavy cream, the prepared white paste, kasoori methi, garam masala, black pepper, chaat masala, and melted butter until perfectly emulsified.
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5
Drain any excess liquid released by the chicken from the first marination. Submerge the chicken pieces into the creamy marinade, ensuring every crevice is filled. Cover and refrigerate for at least 4 hours, or ideally overnight.
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6
Preheat your oven to 220°C (425°F) or prepare your charcoal grill for medium-high heat. If using an oven, line a baking tray with foil and place a wire rack on top.
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7
Arrange the chicken pieces on the wire rack, leaving space between them so they roast rather than steam. Do not discard the leftover marinade.
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8
Roast in the preheated oven for 15 minutes. The chicken should start to firm up and the marinade will begin to set.
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9
Remove the tray and generously brush the chicken pieces with melted butter and a little of the remaining marinade. Flip the pieces over.
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10
Return to the oven for another 10-12 minutes. For the signature 'charred' look, turn on the broiler/grill mode for the last 3 minutes until dark brown spots appear on the surface.
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11
Optional 'Dhungar' (Smoking) Method: Place a small metal bowl in the center of the cooked chicken tray. Heat a piece of charcoal until red hot, place it in the bowl, pour a teaspoon of ghee over it, and immediately cover the entire tray with foil for 5 minutes to infuse a smoky tandoor aroma.
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12
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring every bite is succulent.
💡 Chef's Tips
Always use 'Hung Curd' or thick Greek yogurt; watery yogurt will make the marinade slide off the chicken. Toasting the Kasoori Methi in a dry pan for 30 seconds before crushing it releases essential oils that define the Afghani flavor profile. If the chicken is browning too fast, cover it loosely with foil to ensure it cooks through without burning the cream-based coating. For the most authentic texture, use bone-in chicken thighs and drumsticks as they remain juicy under high heat compared to breast meat. Don't skip the resting period; cutting into the chicken immediately after cooking will cause all the flavorful juices to run out.
🍽️ Serving Suggestions
Serve hot with a side of Mint-Coriander Chutney and thinly sliced red onion rings soaked in ice water. Pair with fluffy garlic naan or Khamiri roti to soak up the creamy residue from the chicken. A side of Jeera (Cumin) Rice provides a wonderful, neutral base for the rich flavors. Serve with a crisp Kachumber salad (diced cucumber, tomato, and onion) for a refreshing textural contrast. A chilled glass of salty Lassi or a light Lager balances the richness of the cream and cashews perfectly.