Gluten free recipe

Afgani Chicken. A simple recipe that anyone can make.

Afgani Chicken. A simple recipe that anyone can make.

This complicated looking dish is actually very simple. I suggest you marinate the chicken overnight before cooking but if you don’t have the time then you can cook it without the marination too just make sure you add some grated raw papaya before cooking to the chicken and let it sit for 15 mins before you put it on stove.



Chicken- 500gms

Yogurt: Greek yogurt/plain yogurt-  1 big cup or 2 small cups

Onion: 3 big cut in slices


Coriander Powder- 2 tbs

Kewda Essence: 2-3 drops

Garam Masala Powder: 1 tbs

Ginger Garlic paste: 2-3 tbs

Cumin Powder:Half tbs

Olive Oil/Any Oil: 2 tbs

Cashewnuts paste: 8-10 nuts, soak in water and blend them well.

Some fresh mint leaves.



Before the marination, fry the onions till they turn brown and keep them aside. Try pan frying instead of deep frying.

After washing the chicken pieces, add 1 spoon olive oil, half a cup of fried onions, a bit of garam masala, 2 tbs ginger garlic paste, yogurt (all of it). Mix them all together, cover the bowl and let them refrigerate overnight.



Take out the marinated chicken from the refrigerator at least 20 mins before cooking.

Now in a pot (for this recipe i like using a pot because the flat base evenly spreads out the heat),  add a tablespoon of olive oil and the marinated chicken make sure at this point the heat is low because the high heat of the flame might split the yogurt. So when you are putting the marinated chicken lower the heat.

Mix everything well, add salt according to taste. Cover the lid and let it cook for half an hour on medium to low heat. Please do not uncover the lid for the next 20 mins or so.

After 20 mins or half an hour when you uncover the lid, you would notice a rich colour and texture at this point.

At this point you need to add the rest of the ingredients: Cashewnuts paste, another tbs of coriander powder, cumin powder, drops of kewda essence, fried onions, fresh mint, mix them all well. Cover the lid and let them all cook for another 10-15 mins.

Now when you uncover the lid you would see a very aromatic, rich chicken dish, the cashew nut paste and the yogurt forms the gravy. I add some freshly chopped mint leaves on the dish before serving, you can either put some mint or parsley/coriander leaves.

Serve this not so hot and enjoy with steamed rice or any gluten free bread of your choice.





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