Restaurant-style Afghani Chicken Gravy

An aromatic smoked chicken dish with a mildly-spiced and creamy gravy. Though it may sound heavy-weight, it is incredibly easy-to-make. If you are missing restaurant-style food, this Afghani Chicken Gravy will surely transport you to one.


  • 1 Kg Boneless Chicken
  • For the Green Paste
  • 2 Onions (medium-sized)
  • 10-12 Pieces Green Chillies
  • 10-15 Sprigs or 50 grams Coriander
  • For the White Paste
  • 20 Pieces Cashew Nuts
  • 1 ½ Tbsp or 15 grams Poppy Seeds
  • For the Marination
  • 150 grams Curd
  • 150ml Milk 
  • 150ml Fresh Cream
  • 30 gms or 3 Tbsp Ginger-Garlic Paste 
  • 1 Tsp Chaat Masala Powder 
  • 1 Tsp Garam Masala Powder 
  • 1 Tsp Black Pepper Powder  
  • 2 Tsp Salt  
  • 2 Tbsp Oil  
  • For Smokey Flavour
  • 2 Pieces Charcoal 
  • 1 Tsp Oil 
  • 1/2 Tsp Clove Powder 
  • 1/2 Tsp Black Cardamom Powder
  • A Piece of Aluminium Foil
  • For Frying and Cooking
  • 200ml Oil 
  • 1 Tbsp Butter 


Prep: 120 minutes
Cooking: 40 minutes

  1. To marinate, take the washed chicken in a large vessel.
  2. Add ginger-garlic paste, green paste, white paste, curd, milk, cream, chaat masala powder, garam masala powder, pepper powder, salt and oil. Mix it all well with the chicken.
  3. Cover the bowl and keep it aside to marinate for 2 hours.
  4. To fry, add 100 ml oil into a deep-frying pan and wait until the oil heats up.
  5. On medium flame, fry all marinated chicken pieces until golden brown.
  6. To cook, heat oil in a saucepan and add into the vessel containing marinated masala only. 
  7. On medium flame, keep stirring until the gravy thickens.
  8. Now add the fried chicken pieces into the gravy and with the lid closed, let it simmer it for 15 minutes on low flame.
  9. Add 1 tbsp butter and again simmer it for another 10 minutes.
  10. Place on a piece of aluminium foil, the mix of powdered clove and black cardamom, two pieces of small burning charcoals with 1 tsp of oil before closing the lid again. 
  11. Cook for 10 minutes and serve it with roti, naan or jeera rice.