Creamy Afghani Chicken
Tender chicken simmered in a silky yogurt and cream sauce with garlic, shallots, and fresh cilantro. Mild, rich, and perfect with warm flatbread.
Equipment
- 1 | Large skillet |
- 1 | Mixing bowl |
- 1 | Wooden spatula |
- 1 | Knife |
- 1 | cutting board |
Ingredients
- 1.5 | lbs | boneless chicken thighs | cut into pieces
- 1 | cup | plain yogurt | full-fat
- 1/2 | cup | heavy cream |
- 1 | large | onion | diced
- 4 | cloves | garlic | minced
- 3 | tbsp | oil |
- 1/4 | cup | fresh cilantro | chopped
- 1 | tsp | salt |
- 1/2 | tsp | black pepper |
- 1 | tsp | red chili flakes |
- 1 | tsp | ground coriander |
Instructions
- Mix chicken with yogurt, half the cilantro, salt, and pepper.
- Heat oil in a large skillet over medium heat.
- Cook marinated chicken 6–8 minutes until lightly browned; remove and set aside.
- In the same pan, sauté diced onion until golden.
- Add minced garlic and cook 1 minute until fragrant.
- Pour in heavy cream and simmer 2 minutes.
- Return chicken to the pan and simmer 5 minutes until coated and heated through.
- Garnish with remaining cilantro and chili flakes. Serve with naan.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheat gently on the stove with a splash of cream or water.
Use full-fat yogurt to keep the sauce smooth.
Reduce chili flakes for a milder version.
Reheat gently on the stove with a splash of cream or water.
Use full-fat yogurt to keep the sauce smooth.
Reduce chili flakes for a milder version.