Chicken Afghani with Gravy


I have shared the recipe of Afghani Chicken’ already. Since then my friends were asking me to share a similar recipe with gravy so that they can serve this as a main course. So I decided to share this recipe. It is a very easy recipe and can be cooked very easily. I have used Amul fresh cream but if you can use homemade fresh ‘malai’, the taste will be better. The secret of the beautiful taste of this chicken dish lies in charcoal and garam masala powder. I always use homemade garam masala powder. This time I have used homemade Shahi Garam Masala Powder. I will definitely share that recipe in future. Till then enjoy Chicken Afghani with Gravy.



  • Chicken – 1 kg (Preferably leg and thigh pieces)
  • Garlic Paste – 2 tsp
  • Ginger Paste – 2 tsp
  • Malai or Fresh Cream – 150 gms
  • Hung Curd – 300 gms
  • Dry Ginger Powder – 2 tsp
  • Black Pepper Powder – 2 tsp
  • Red Chilli Powder – ½ tsp
  • Shahi Garam Masala Powder – 1 ½ tsp
  • Kasuri Methi or Dry Fenugreek – 1 ½ Tbsp
  • Cashew + Almond Paste – 4 Tbsp
  • Ghee + Oil – 3 tsp
  • Salt – To taste
  • Charcoal – 1 or 2 small pieces
  • Mint Leaf – For Garnish


  1. Wash and clean the chicken pieces. Make some gashes or cut marks on the chicken pieces so that it can be cooked easily and flavor of marinade can go into it.
  2. Dry roast kasuri methi and keep aside.
  3. Take a big bowl and mix all ingredients except ghee, oil and charcoal.
  4. Add in roasted kasurimethi powder. Mix in very well.
  5. Now put the chicken pieces one by one and coat them with the marinade.
  6. Burn the charcoal till it turns red. Put it into a small bowl and pour 1 tsp ghee or oil in it. You will find smoke start coming immediately. Put this bowl inside the marinated chicken bowl and cover with a lid and then with a cloth. Keep as it is for 30 minutes. This process gives a very nice smokey flavor in the chicken.
  7. After 30 minutes remove the cover and take out the small bowl.
  8. Heat 2 tsp ghee + oil in a wok / kadai.
  9. Now start adding the chicken pieces into the wok. Arrange them in single layer. Keep the excess marinade aside.
  10. Cook the chicken till they are cooked and brown spot appears on all sides. You can see nice brown stripes on the chicken as we have put cut marks on them. Cook with the lid on and turn them from time to time.
  11. Take out the chicken pieces from the wok / kadai and keep aside.
  12. In the same wok / kadai add the marinade and start cooking on low fire. When oil starts to separate add ½ cup of warm water in it. Let it come to a boil.
  13. Arrange the cooked chicken in serving dish. Now pour the gravy on it.
  14. Garnish with mint leaf and red chilli. Serve with any pulao / naan / kulcha /paratha.

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