Afghani Chicken Without Cashews
This creamy Afghani chicken skips the cashews and uses yogurt, heavy cream, and a cilantro and ginger garlic herb marinade. Ready in under an hour with no soaking or blending nuts.
Servings: 6
Calories: 238kcal
Equipment
Ingredients
For the marinade
- 1 lb boneless skinless chicken thighs
- ½ cup plain full fat yogurt
- ½ cup heavy whipping cream
- 1 medium onion, roughly chopped about 1 cup
- 4 garlic cloves peeled
- 1 inch piece fresh ginger
- 1 green chili I used serrano
- ½ lemon juiced
- 1 large handful fresh cilantro about 1 cup
- 1 tablespoon kasuri methi (dried fenugreek leaves) crushed between palms
- 2 green cardamoms
- 1 teaspoon black peppercorn
- 1 teaspoon ghee
- Salt to taste
For cooking
- 1 tablespoon olive oil
- 2 bay leaves
- 1 medium onion sliced
- ½ lemon thinly sliced
- 1 tablespoon golden raisins optional
- 1 green chili sliced
- ¾ cup water
- ½ teaspoon garam masala
- 1 tablespoon chopped cilantro leaves for garnish
Instructions
- Make the marinade. Add the ½ cup plain full fat yogurt, ½ cup heavy whipping cream, 1 medium onion, roughly chopped, 4 garlic cloves, 1 inch piece fresh ginger, 1 green chili, and 1 large handful fresh cilantro to a blender or food processor. Add the 1 teaspoon black peppercorn, 1 tablespoon kasuri methi (dried fenugreek leaves), 2 green cardamoms, 1 teaspoon ghee, ½ lemon (juiced), and Salt, and blend to a smooth paste. No water is needed; scrape down the sides as needed for even blending.
- Marinate the chicken. Trim the fat off your 1 lb boneless skinless chicken thighs. Note: if using bone-in chicken, score the chicken pieces with deep cuts so the marinade penetrates to the bone. Add the marinade to the chicken in a deep mixing bowl, turn to coat thoroughly, cover, and refrigerate for at least 1 hour or overnig
- Sear the chicken. After the chicken has marinated, take it out of the refrigerator. Heat 1 tablespoon olive oil in a wide heavy-bottomed skillet or cast iron pan over medium-high heat. Shake off the excess marinade from the chicken and place in the pan in a single layer. You might have to work in batches to avoid overcrowding the pan. Do not discard the leftover marinade. Sear the chicken for 4 to 5 minutes per side until deeply golden. Do not move the chicken while it sears. Remove the seared meat to a cookie sheet or an edge plate to catch all the juices.
- Caramelize the aromatics. Reduce the heat to medium, and to the same pan, add the 2 bay leaves and ½ lemon (sliced),1 medium onion and let them sear for a minute or two before adding the 1 medium onion (sliced) and 1 green chili (slit).
- Add the 1 tablespoon golden raisins (if using) and saute everything together for 2-3 minutes.
- Add the marinade and simmer. Now add the reserved marinade and cook for 5-6 minutes, or until the raw smell of the marinade is gone and you can see tiny droplets of oil along the edges of the masala. While the masala is cooking, cut the seared chicken thighs into bite-sized pieces.
- Add ¾ cup water, increase the heat to high, and wait for it to boil.
- Add the cut up seared chicken pieces to the masala and give everything a mix. Lower the heat, cover the pan with a lid, and cook for 5 minutes.
- Finish. Turn off the heat, uncover the pan, check for seasoning, and adjust the salt if needed. Finish your Afghani chicken with ½ teaspoon garam masala and 1 tablespoon chopped cilantro leaves (for garnish).
- Serve. Serve the chicken with some naan or cumin rice. Enjoy!
Notes
Tips
- Kasuri methi is essential. It is the defining flavor of Afghani-style chicken. You can find it at any Indian grocery store or online; it is inexpensive and keeps for months in an airtight container.
- Use chicken thighs. I have tried making this recipe with chicken breasts and chicken tenders, and hands down, boneless, skinless chicken thighs work best. Bone-in thighs and drumsticks also work, and stay juicy under high heat. Adjust cooking time as stated above if using bone-in chicken.
- Do not skip the sear. The golden crust adds flavor and texture that simmering alone cannot replicate.
- Prevent the sauce from curdling. Make sure the marinade is at room temperature before adding it to the hot pan, and lower the heat before pouring it in.
- Refrigerator: Store leftover chicken in an airtight container for up to 3 days. The flavors deepen overnight, making leftovers especially good the next day.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently in a covered pan over medium-low heat with a splash of water to loosen the sauce. Avoid high heat to prevent the cream-yogurt sauce from breaking.
Nutrition
Calories: 238kcal | Carbohydrates: 12g | Protein: 17g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 137mg | Potassium: 365mg | Fiber: 2g | Sugar: 6g | Vitamin A: 368IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 1mg
