Creamy Afghani Chicken with Lachha Paratha
Tender chicken simmered in a rich, cheesy white gravy paired with flaky homemade layered parathas for an indulgent Pakistani feast.
Equipment
Ingredients
Chicken Marinade
boneless chicken thighs (boneless)
1 kg
yogurt
5 tbsp
ginger garlic paste
1 tbsp
green chili paste
1 tbsp
chopped coriander (chopped)
1 tbsp
lemon juice
1 tbsp
salt
1 tsp
black pepper
1 tsp
red chili flakes
1 tsp
cumin powder
1 tsp
coriander powder
1 tsp
Cooking Fats
oil
1 tbsp
butter
1 tbsp
White Sauce
oil
2 tbsp
garlic (minced)
1 tsp
onion (chopped)
1 small
green chilies (chopped)
2 tbsp
plain flour
1 tbsp
milk
1.5 cup
salt
1 tsp
black pepper
1 tsp
chili flakes
1 tsp
cheese (grated)
0.33 cup
Garnish
extra cheese (grated)
0.25 cup
kasuri methi
1 tsp
coriander leaves (chopped)
2 tbsp
lemon slices (sliced)
4 piece
Paratha Dough
flour
3 cup
water
200 ml
sugar
1 tbsp
salt
1 tsp
ghee (melted)
4 tbsp
Instructions
Marinate the chicken
Mix all marinade ingredients with chicken thighs and let rest.
Cook the marinated chicken
Fry chicken in oil and butter until fully cooked.
Prepare white sauce base
Sauté garlic, onion and green chilies in oil.
Make white gravy
Add flour, then gradually whisk in milk to create creamy sauce.
Finish the gravy
Stir in cheese until melted and return cooked chicken to sauce.
Knead paratha dough
Mix flour, water, salt and sugar into soft dough.
Rest the dough
Cover and let dough rest for 15 minutes.
Shape and layer parathas
Roll out, brush with ghee, fold into layers and roll again.
Cook the parathas
Fry each paratha on hot pan with ghee until golden and crisp.
Garnish and serve
Top chicken with extra cheese, kasuri methi, coriander and lemon slices. Serve hot with parathas.
Original recipe
Storage
Store chicken and parathas separately. Reheat parathas on a dry pan to restore crispiness.
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