Afghani Creamy Chicken
Tender chicken pieces simmered in a rich, creamy tomato-based sauce infused with aromatic spices and finished with a touch of heavy cream.
Equipment
Ingredients
Main Ingredients
chicken (boneless, skinless, cut into pieces)
800 g
onion (finely chopped)
2 pcs
garlic (minced)
4 cloves
ginger (minced)
2 tsp
tomato (pureed)
3 pcs
heavy cream (room temperature)
250 ml
yogurt (plain, full-fat)
150 g
butter (unsalted)
50 g
olive oil
2 tbsp
garam masala
2 tsp
cumin (ground)
1 tsp
coriander (ground)
1 tsp
turmeric (ground)
0.5 tsp
chili powder
1 tsp
salt
1.5 tsp
black pepper (ground)
0.5 tsp
cilantro (chopped)
1 bunch
Instructions
Prepare the ingredients
Cut chicken into pieces, finely chop onions, mince garlic and ginger, and puree tomatoes.
Heat the oil and butter
Heat olive oil and butter in a large pan over medium heat until butter melts.
Sauté onions
Add chopped onions and sauté until golden brown, about 8-10 minutes.
Add garlic and ginger
Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
Add spices
Add garam masala, cumin, coriander, turmeric, chili powder, salt, and pepper. Stir for 30 seconds.
Add tomato puree
Add pureed tomatoes and cook for 5-7 minutes until oil separates from the mixture.
Add chicken
Add chicken pieces and stir to coat with the masala. Cook for 5 minutes.
Add yogurt
Add yogurt and stir well. Cook for 5 minutes until chicken is almost cooked.
Add cream
Add heavy cream, stir, and simmer on low heat for 10 minutes until chicken is fully cooked and sauce thickens.
Garnish and serve
Garnish with chopped cilantro and serve hot with naan or rice.
Original recipe
Storage
The sauce may thicken when refrigerated; add a splash of water or cream when reheating
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