Welcome to Mealsndrinks.com. Today, I am here with new Mouth-watering, finger-licking Dish “Afghani Chicken Recipe“. Afghani chicken is also known as “Quorma e Lawand”. The Afghan-style chicken is served with afghani-naan which is the best combination worldwide.
Afghani cuisine was generally influenced by Indian and Persian cuisine. Afghani cuisine has its own specialty and taste. The Famous flagship dish of Afghanistan is Qaabuli Pallow which is generally cooked on special occasions like weddings, marriage anniversary, birthday party, and so on.
Afghani cuisine is generally a mixture of dry nuts, fresh cream, yogurt, poppy seeds, melon seeds, and mild spices. It is creamy in texture and enriches in a high level of nutrients.
Chicken is one and only one Raw meat that is loved worldwide. Child, Teenage, man, women, and old age people follow the trends of chicken. It is very important to cook the chicken as taste and nutrition matters for all. Afghani chicken or Chicken afghani or afghani murgh have a moderate cooking style with mild spices.
Before Cooking Important things to keep in mind
Before Cooking Afghani Chicken Recipe, Note The Given Points Below:-
- The onion should be cut into thin slices and Caramelised it into the pan for 15min in medium flame.
- Before chopping the cilantro leaves, wash and rinse the water.
- Marination plays a very important role in cooking Afghani Chicken.
- While blending the ingredients, make a smooth paste.
- Afghani Chicken is cooked in medium flame, so avoid cooking in high flame.
- Don’t forget to garnish it with Caramelised onion and saffron before serving.
Afghani Chicken is one of the famous dishes which is demanded worldwide. Afghani Chicken is known for its mild spicey taste and the paste (cashew nuts, poppy seeds, and melon seeds) which made it very splendid and enrich in nutrients. It comes from Afghanistani Cuisine with Indian spices touch.
- 750gm Chicken (Skinless)
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- ¼ cup Yogurt (Dahi)
- ½ Turmeric powder
- Salt to taste
- 4 Onions roughly chopped
- 1 tbsp Garam Masala powder
- 4 tbsp Oil
- ¼ cup Cashewnuts
- ¼ cup Almonds
- 2 tbsp Poppy seeds (Khas-Khas)
- 2 tbsp Melon seeds (Magaz)
- 1 pinch of saffron
- 1 pinch cilantro leaves (Corriander leaves, Dhaniya Patta)
- 1 pinch Caramelised onion
- Thin slices of ginger
1 Wash and clean the Skinless chicken and let them dry.
2 Add turmeric powder, yogurt, ginger paste, garlic paste, garam masala, salt. Mix it and Marinate it for 1 hour.
3 Now, Put the listed ingredients (melon seeds, poppy seeds, onion, cashew nuts, Almonds) in the pressure cooker. Add 1 cup of water, cook for 3 whistles.
4 Pour it in a bowl and leave for cooling.
5 For making a Fine and smooth paste of it, Blend it in a mixer.
6 Place a skillet/pan on a Gas burner. Heat oil in a pan.
7 Add marinated chicken in the pan and cook it for 10 minutes. Saute it.
8 Now, its time to add that smooth dry nuts pastes in the pan. Cook it for 6-8 minutes.
9 Now add a pinch of Saffron and mix and stir well. Cook it for 10-12 minutes.
10 Turn the flame off. Garnish it with coriander leaves or ginger slices.
- Category: Chicken and Beef
- Method: Moderate cooking
- Cuisine: Afghani Cuisine
- Serving Size: 218 gram
- Calories: 873
- Sugar: 2.1 g
- Sodium: 446 mg
- Fat: 68.8 g
- Saturated Fat: 24 g
- Carbohydrates: 14.6 g
- Fiber: 1.5 g
- Protein: 50.2 g
- Cholesterol: 227.3 mg
Keywords: Afghani Chicken, Chicken Afghani, Afghani Murgh, Malai Chicken
Here I Created my Afghani Chicken Recipe. Comment me below how is it? Make your own recipe and send a nice picture of it in the comment section below
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