This Afghani Chicken recipe is different from regular chicken curries. It’s creamy, cheesy, spicy, and comes together incredibly fast!
I don’t know about you, but give me a chicken curry several times a week, and I am one happy human. But better yet, give me this Afghani Chicken with some butter garlic naan, and I am the happiest person on this planet.
This Afghani chicken is creamy, cheesy, rich, yet super light and filling. It’s a simple recipe where we marinate the chicken in hung curd or yogurt, garlic and some spices. And then make the simplest, but most delicious creamy white sauce. The result is a dish that’s loaded with flavor in every bite.
I love serving this with some butter garlic naan and laccha pyaaz, but it tastes great with rice, crusty bread, as well as with pasta and in wraps and sandwiches. If you are looking for a unique yet easy chicken curry recipe, this creamy afghani chicken is the one you should definitely try.
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Ingredients for Afghani Chicken
Chicken: Boneless chicken breast, cut in strips. You can boneless thigh pieces if that’s what you like or have at home
Hung curd: Used to tenderize the meat and add a subtle tangy flavor as well as richness and creaminess to the dish. You can use unflavored Greek yogurt in a pinch
Spices: This recipe uses a bunch of spices like cumin powder, red chilli flakes, green chilli, black pepper, and oregano to deliver a subtly spiced and flavorful dish
Herbs: Fresh, finely chopped coriander and dried parsley for a fresh, earthy flavor
Lemon Juice: Added to marinade to soften the chicken and brighten the flavors
Aromatics: Garlic powder, finely chopped garlic, and finely chopped onions for flavor and aroma
Salt: For seasoning and balance
Fat: Butter and olive oil (can be replaced with any neutral-flavored oil) for lots of flavor
All purpose flour: Forms the base of the gravy for this Afghani chicken curry
Milk: Adds creaminess and forms the gravy base with butter and all purpose flour
Cheese: For richness and that lovely cheesy flavor
Frequently Asked Questions
Yes! You can use boneless chicken breast, but be careful not to overcook it as it tends to dry out faster than chicken thighs.
To make the sauce smooth and lump free, it is important to add the milk gradually while stirring continuously. You could even use slightly warm milk.
Absolutely! The white sauce is already creamy and delicious on its own. You can skip the mozzarella if you prefer, although the cheese adds a lovely gooey finish.
Richa’s Top Tips
- Marinate the chicken well by giving it at least an hour to absorb all the flavours. You can also marinate it overnight in the refrigerator for even better flavour.
- Don’t rush the white sauce. Cook the flour in butter for 1-2 minutes to get rid of its raw taste before adding milk.
- Use warm milk. This makes it easier to incorporate the milk into the flour mixture and helps prevent lumps.
- Keep stirring. Stir continuously while adding milk so that the sauce stays smooth and creamy.
- Don’t overcook the chicken. Chicken thighs stay juicy, but they can still turn chewy if cooked for too long.
- Adjust the consistency. If the sauce gets too thick, add a splash of warm milk to loosen it before serving.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: Reheat gently in a pan over low heat, adding a splash of milk to loosen the sauce. Stir occasionally until heated through.
- Freezing: You can freeze the cooked chicken and sauce in an airtight freezer-safe container for up to 2 months. However, cream-based sauces can sometimes change texture after thawing.
- Thawing: Thaw overnight in the refrigerator and reheat gently. Avoid repeatedly reheating the chicken.
Serving Ideas
- With garlic bread: Serve with toasted garlic bread to scoop up all that creamy white sauce.
- Along with pasta: Toss the chicken and sauce with cooked penne, fusilli or spaghetti for a delicious creamy chicken pasta.
- Rice or naan: Pair it with steamed rice or buttery bread like butter garlic naan for an easy, filling meal.
- Pair with a side of roasted vegetables: Serve alongside roasted broccoli, carrots, mushrooms or zucchini for a wholesome dinner.
- As a wrap or sandwich: Stuff the chicken into toasted wraps or crusty bread with some lettuce for a delicious lunch.
Customisation Ideas
- Add mushrooms: If you love mushrooms as much as I do, they make a great addition to this recipe! Simply saute some sliced mushrooms with the garlic and onions before adding the chicken.
- Make it cheesier: For an even richer sauce, stir in some extra mozzarella or a little parmesan. You can also sprinkle more cheese on top before covering the pan and letting it all melt.
- Add vegetables: You can make this dish more wholesome by adding in veggies such as broccoli, spinach, bell peppers or sweet corn are great additions.
- Adjust the spice: Increase the green chillies and chilli flakes if you like more heat, or leave them out for a milder version.
- Add a little mustard: A teaspoon of Dijon or regular mustard in the white sauce adds a lovely tangy flavour that works really well with chicken.
- Experiment with herbs: Swap oregano for Italian seasoning or add some fresh basil for a different flavour profile.
This creamy garlic chicken is one of those easy, comforting meals that feels a little special without needing too much effort. Juicy, flavourful chicken, a creamy homemade white sauce and plenty of melted cheese make this a recipe you’ll want to come back to. Serve it with garlic bread, rice or pasta for a delicious weeknight dinner!
If you make this recipe, DM me your pictures over on my IG @my_foodstory. I love seeing your recreations!
Watch Afghani Chicken Recipe Video
Creamy Afghani Chicken
Ingredients
- 300 grams boneless chicken thighs cut into 1 ½ inch pieces
For marination
- 2 tablespoons hung curds greek yoghurt
- ½ teaspoon garlic powder
- ½ teaspoon cumin powder
- ½ teaspoon red chilli flakes
- 1 green chilli finely chopped
- 1 ½ teaspoons grated garlic
- ¼ teaspoon ground pepper
- ¼ + ⅛ teaspoon salt
- ½ lemon juice
- 2 tablespoons finely chopped coriander leaves
Other
- 2 teaspoons butter
- 2 teaspoons all purpose flour maida
- 1 cup warm milk
- ½ teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon ground pepper
- ¼ teaspoon red chilli flakes
- 1 tablespoon olive oil or any neutral cooking oil
- 2 teaspoons finely chopped garlic
- ¼ cup finely chopped onions
- 2 ½ tablespoons mozzarella cheese
- 1 teaspoon dried parsley
Instructions
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Add chicken to a bowl, add all ingredients listed for marination, give a good mix and set aside to marinate for at least an hour.
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Melt butter in a pan, add all purpose flour and saute on low for 1-2 minutes till the rawness of flour goes. Keep stirring continuously to avoid the flour getting burnt. Add milk gradually while stirring continuously to avoid any lumps being formed. Bring to a boil while stirring and simmer for 2-3 minutes till the sauce thickens and turns creamy. Add salt, oregano, pepper, chilli flakes, mix well and take off the heat.
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Heat another pan with oil, add garlic and saute on high for a few seconds till fragrant. Add onions and fry on low for 1-2 minutes till they turn pale golden.
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Add marinated chicken and cook on medium for 1-2 minutes till the chicken is roasted well. Cook on low for 4-5 minutes till the chicken is cooked well.
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Add white sauce and cook on low for 1-2 minutes. Add cheese on top, cover and cook for 1-2 minutes till the cheese melts, garnish with parsley and serve.
Video
Nutrition
This article was researched and written by Urvi Dalal.
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