Afghani Chicken Recipes

Ever since I stumbled upon this dreamy Afghani chicken recipe, it’s been stealing the show at my dinner parties. Imagine diving into tender, yogurt-marinated chicken bursting with aromatic spices and the comforting embrace of sautéed onions—trust me, your taste buds are in for a treat.

My passion lies in blending tastes that take you to different dimensions, and my Afghani Chicken dish does just that. Using tender, skinless chicken parts (I prefer using breast), paired with creamy yogurt, and fragrant spices like cumin, coriander, and turmeric, this dish is rich in flavor and aroma.

I love the fresh kick of lemon juice that pairs so beautifully with the warmed-up amounts of garlic and ginger. A hint of cayenne adds that optional heat, and the olive oil (you can sub ghee for a more traditional touch) ensures a succulent finish.

With a garnish of fresh cilantro, this dish is a protein-rich delight.

Ingredients

• Chicken: High in protein, low in fat, helps build muscles.
• Plain Yogurt: Adds creaminess, source of probiotics, aids digestion.
• Lemon Juice: Rich in vitamin C, adds tangy flavor, boosts immunity.
• Olive Oil: Healthy fats, anti-inflammatory properties, enhances flavor.
• Garlic: Antioxidant-rich, supports heart health, adds pungent taste.
• Ginger: Anti-inflammatory, aids digestion, adds warmth.
• Ground Turmeric: Contains curcumin, anti-inflammatory, adds color.
• Fresh Cilantro: Adds fresh flavor, contains vitamins A and K.

Ingredient Quantities

• 1 kg chicken pieces, skinless
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• ½ teaspoon cayenne pepper (optional)
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)

How to Make this

1. In a large mixing bowl, mix together the yogurt, lemon juice, olive oil, minced garlic, grated ginger, ground coriander, ground cumin, turmeric, paprika, cayenne pepper (if using), salt, and black pepper. These should be mixed well to form a consistency that works as a marinade.

2. Ensure each piece of chicken is well covered with the marinade. The bowl should be covered, and the contents must be placed in the refrigerator for not less than 4 hours, and preferably overnight, so that the tastes can blend and intensify.

3. A large skillet or frying pan should be heated to a medium temperature. A little olive oil is then added, and the finely chopped onion is sautéed until it becomes translucent and starts to caramelize.

4. Place the marinated chicken pieces in the sautéed onions in the pan. Set the stovetop to medium-high heat and occasionally flip the chicken pieces to allow the meat to brown on all sides.

5. Lower the heat, cover the pan, and let the chicken cook for 20-25 more minutes, or until fully cooked and tender. Stir it occasionally and add a little water if the mixture gets too dry.

6. Adjust the taste by adding salt and black pepper, if needed, to get your desired flavor.

7. When the chicken has been cooked, take it from the heat and allow it to rest for several minutes.

8. Move the chicken to a serving plate, drizzling any leftover sauce over it.

9. Add a burst of color and flavor by garnishing with cilantro freshly chopped.

10. Serve the Afghani chicken steaming with naan bread or basmati rice, and relish!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Garlic press or mincing tool
4. Grater (for ginger)
5. Plastic wrap or lid for bowl
6. Refrigerator
7. Large skillet or frying pan
8. Spatula or tongs
9. Knife (for chopping onion and cilantro)
10. Cutting board
11. Stove
12. Serving plate

FAQ

• What is the best way to marinate the chicken for this recipe?Immerse the chicken parts in a blend of yogurt, lemon juice, garlic, ginger, coriander, cumin, turmeric, paprika, cayenne pepper, salt, and black pepper. Do this for at least 2 hours, or overnight, for best results. Vigorous stirring, mixing as one might when kneading dough, ensures complete coating and penetration of the marinade. In its absence, the inside of the chicken might not be properly flavored.
• Can I use Greek yogurt instead of plain yogurt?Indeed, Greek yogurt is a suitable alternative. Using it in place of regular yogurt will result in a thicker, richer-tasting marinade.
• Is it necessary to use cayenne pepper?Cayenne pepper is not a requirement; it can be either adjusted or omitted based on how much spice you prefer.
• What is the ideal cooking method for this recipe?Baking or grilling are preferred methods. If grilling, make sure the grill is preheated and cook until the chicken is fully done. For baking, use a preheated oven at 200°C (390°F) and ensure that the chicken is thoroughly cooked.
• Can I prepare this recipe ahead of time?Absolutely, you can soak the chicken in a seasoned solution a day ahead of time and keep it in the cold until it’s go time.
• What are good side dishes to serve with Afghani Chicken?Basmati rice, naan bread, or a fresh green salad make good partners for this dish.
• How long does it take to cook the chicken?Time taken to cook a dish can vary, but a good ballpark figure to use is 25 to 30 minutes. And that’s whether we’re talking about grilling or baking, with the only variable being size.

Afghani Chicken Recipes Substitutions and Variations

Plain yogurt: substitute with Greek yogurt or coconut milk for a dairy-free option.
Lemon juice: exchange with lime juice or vinegar (apple cider or white wine vinegar).
Canola oil or sunflower oil can be used in place of olive oil.
Coriander powder: use ground cumin or a mix of equal parts ground caraway and ground fennel.
Cilantro, fresh: garnish with fresh parsley or fresh mint.

Pro Tips

1. Marination Time: For the best flavor, marinate the chicken overnight. This helps the spices penetrate the meat deeply, giving you a richly flavored dish.