Afghani Chicken (Chicken Preparation from North Western Frontier Cuisine)


‘Afgani Chicken’ or ‘Chicken Afgani’ is one the tastiest chicken dish that I have ever cooked. Chicken marinated in fresh cream, curd, cashew paste with other Indian spices makes the chicken more soft and succulent. The charcoal flavor in marinade gives a different dimension to the recipe. I prefer to prepare it a little dry and serve with Vegetable Pulao. You can always add a little milk or water for gravy and serve with Tilwale Tawa Naan.

Ingredients to serve 5 to 6

  • Chicken – 1 kg (With bones)

For first marination:

  • Lemon Juice – 4 tsp
  • Ginger Paste – 1 ½ tsp
  • Garlic Paste – 1 ½ tsp
  • Turmeric Powder – ½ tsp
  • Black Pepper Powder – 1 tsp

For second marination:

  • Hung Curd – 100 gms
  • Fresh Cream – 4 -5 Tbsp
  • Cashew Paste – 1 Tbsp
  • Roasted Kasuri Methi Powder – 2 tsp
  • Red Chilli Powder – 1 tsp
  • Coriander Powder – ½ tsp
  • Garam Masala Powder – 1 tsp
  • Jawitri or Mace Powder – ¼ tsp
  • Jaiphal or Nutmeg Powder – ¼ tsp
  • Saffron – A few strands

Other ingredients:

  • Oil – 4-5 Tbsp
  • Ghee – 2 tsp
  • Salt – To taste
  • Charcoal – 1 piece
  • Chopped Chilli – For Garnish
  • Chopped Coriander – For Garnish


  1. Wash and pat dry chicken pieces. Marinade the chicken with the ingredients mentioned under for first marination. Leave for 15-20 minutes.
  2. Now add all the ingredients mentioned under for second marination. Coat well.
  3. Burn the charcoal and put it in a small bowl. Now put the bowl in the middle of the marinated chicken. Drizzle 1 tsp ghee on it. When the fume starts to release, cover the bowl and leave for one hour. This process will give nice charcoal flavor in chicken.
  4. After 1 hour heat oil in a pan. Slowly put all the chicken pieces in the pan. Cover and cook.
  5. After 5-6 minutes remove the cover. Turn the chicken pieces and add the excess marination that was in the bowl.
  6. Adjust salt. Drizzle remaining 1 tsp of ghee and cover. Cook till oil release from sides and the chicken pieces are cooked through.
  7. This chicken dish is semi dry preparation and it is cooked in its own juice and marination. If you wish you can add a little water for gravy.
  8. Garnish with chopped chilli and coriander. Serve with Vegetable Pulao.



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