Afghani Chicken – 35-Minute Recipe
A quick, aromatic Afghani chicken that blends fresh herbs, yogurt, and a smoky touch from charcoal for a comforting, flavorful meal perfect for a busy weeknight.
Recipe by Schanel.Z· Structured by ReelsMeals
From: Facebook(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 2 1/5 lb bone-in chicken
- 1 tbsp desi ghee
- 2 tbsp cream
- 1 piece charcoal
Marinade
- 2 onion
- 5 cloves garlic
- 1 inch ginger
- 2 green chillies
- 1/2 cup fresh coriander
- 1/4 cup fresh mint
- 1/2 cup yogurt
- 1 1/2 tsp Handi Masala
- 1 tsp salt
- 1/2 tsp red chilli powder
- 1/2 tsp black pepper
- 1/2 tsp cumin powder
Instructions
- 1Afghani Chicken: Blend the onions, garlic, ginger, green chillies, coriander, mint, yogurt, and Handi Masala (or the alternative spice mix of salt, red chilli powder, black pepper, and cumin powder) into a smooth green paste using an immersion blender or food processor.
- 2Coat the bone‑in chicken pieces thoroughly with the green paste, ensuring each piece is well covered.
- 3Heat the desi ghee in a pressure cooker over medium heat, then add the marinated chicken and stir to coat the meat in the ghee.
- 4Seal the pressure cooker and cook the chicken for about 15–20 minutes until it is tender and fully cooked.
- 5Open the cooker and stir in the cream, then place a small metal bowl containing a smoking piece of charcoal into the pot to infuse a subtle smoky flavor; close the lid again and cook for an additional 5 minutes.
- 6Transfer the cooked chicken and sauce to a serving plate, garnish with extra fresh coriander if desired, and serve hot with flatbread or rice.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Blend Marinade First
Combine all listed herbs, yogurt, and spices into a smooth paste before coating the chicken.
Coat in Ghee Before Cooking
Heat desi ghee in the pressure cooker and stir the marinated chicken.
Add Cream Before Charcoal Smoke
Stir in the cream after pressure cooking, then place the charcoal bowl and close the lid for the final smoke infusion.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Afghani Chicken?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Afghani Chicken recipe make?
- This recipe makes 3 servings as written; ingredient quantities on this page can be scaled.
- Where does this Afghani Chicken recipe come from?
- It was shared by Schanel.Z on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.