Afghani Chicken

Ingredients

• 1.5 kg Chicken Leg Pieces (skin‑on, bone‑in thighs and drumsticks)
• 250 g Plain Yogurt (full‑fat, at room temperature)
• 30 g Coriander Leaves (roughly chopped)
• 3 Green Chilies (slit lengthwise, adjust to heat preference)
• 2 Tbsp Ginger (peeled and grated)
• 5 cloves Garlic (minced)
• 2 Onion (medium, white or pink, finely chopped)
• 2 Tbsp Vegetable Oil (for the paste)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 0.5 tsp Garam Masala (optional)
• 0.5 tsp Dry Fenugreek Seeds
• 1 inch Cinnamon Stick
• 2 Green Cardamom Pods
• 2 Bay Leaves
• 3 Tbsp Clarified Butter (Ghee) (for searing chicken and finishing gravy)
• 1 cup Water (adjust for desired gravy consistency)

Instructions

1. Score the Chicken

   Using a sharp knife, make shallow cuts on the flesh side of each thigh and drumstick and also cut the tendon side to prevent shrinkage during cooking.

   Time: PT5M

2. Prepare the Aromatic Paste

   In a bowl, combine coriander leaves, green chilies, grated ginger, minced garlic, finely chopped onion, 2 Tbsp oil and 1 tsp salt. Blend or mash into a smooth paste.

   Time: PT10M

3. Mix Paste with Yogurt and Spices

   Transfer the paste to a larger bowl, add 250 g plain yogurt, turmeric, coriander powder, cumin powder, garam masala (if using) and dry fenugreek seeds. Stir until fully incorporated.

   Time: PT5M

4. Marinate the Chicken

   Add half of the yogurt‑spice mixture to the scored chicken pieces, coat well, cover, and refrigerate for at least 30 minutes.

   Time: PT30M

5. Temper Whole Spices

   Heat 1 Tbsp clarified butter in the skillet over medium‑high heat. Add the 1‑inch cinnamon stick, 2 green cardamom pods and 2 bay leaves. Fry for 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium‑high

6. Cook the Remaining Paste

   Add the second half of the yogurt‑spice paste to the pan. Stir continuously and cook until the raw aroma disappears, the mixture thickens and the oil begins to separate from the masala (about 5‑7 minutes).

   Time: PT7M

   Temperature: Medium

7. Adjust Gravy Consistency

   Add 1 cup water, stir, and let the gravy simmer for another 5 minutes until it reaches a thick but pourable consistency.

   Time: PT5M

   Temperature: Medium

8. Sear the Marinated Chicken

   In a separate pan, melt 2 Tbsp clarified butter over high heat. Add the marinated chicken pieces in a single layer and sear until browned on all sides (about 10 minutes).

   Time: PT10M

   Temperature: High

9. Combine Chicken with Gravy

   Transfer the seared chicken into the simmering gravy, cover the pan, and cook on medium‑low heat for 15 minutes until the chicken is fully cooked and the gravy thickens further.

   Time: PT15M

   Temperature: Medium‑low

10. Finish and Rest

    Stir in the remaining 1 Tbsp clarified butter for shine, adjust salt if needed, turn off the heat and let the dish rest, covered, for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g