Afghani Chicken, also known as Chicken Afghani Tikka, is a mildly spiced, creamy dish that’s rich, smoky, and melts in your mouth. Unlike the fiery tandoori varieties, this one gets its flavor from yogurt, cream, and a blend of aromatic spices — making it a true crowd-pleaser!
🧂 Ingredients:
- Chicken – 500g (bone-in or boneless)
- Hung curd (thick yogurt) – ½ cup
- Fresh cream – 3 tbsp
- Cashew nuts – 8 to 10 (soaked and ground to paste)
- Ginger garlic paste – 1 tbsp
- Green chilies – 2 (finely chopped or paste)
- Lemon juice – 1 tbsp
- Garam masala – ½ tsp
- Cumin powder – ½ tsp
- Black pepper powder – ½ tsp
- Salt – to taste
- Butter or ghee – 2 tbsp
- Charcoal (optional, for smoky flavor)
🍴 Preparation:
- Marinate: In a bowl, combine hung curd, cream, cashew paste, ginger-garlic paste, green chili paste, lemon juice, and all dry spices. Mix well.
- Add chicken pieces, coat evenly, and refrigerate for at least 2–3 hours (overnight for best results).
- Cook:
- Option 1: Grill in oven or air fryer at 200°C for 20–25 minutes, basting with butter occasionally.
- Option 2: Cook on a tawa or pan until the chicken turns golden and juicy.
- Smoky flavor (optional): Place a hot charcoal in a small bowl inside the chicken dish, add a drop of ghee, cover for 2 minutes — it’ll infuse a tandoor-style aroma.
🌿 Serving Tip:
Serve hot with mint chutney, onion rings, and naan or rumali roti.
