There’s something deeply satisfying about a slow-cooked stew that carries the essence of centuries-old culinary tradition. This Slow-Cooked Afghani Chicken Stew with Almond Paste is one of those rare dishes that offers both richness and subtlety in every bite. Inspired by the flavors of Afghani food and commonly found in Afghanistan food recipes, this dish brings together a creamy, spiced almond sauce, tender chicken, and a slow simmer that transforms simple ingredients into a meal worth remembering. While it leans heavily into Afghani chicken recipe territory, it beautifully blends notes from Arabic chicken recipes, Pakistani food traditional influences, and even echoes of a mild chicken gravy recipe Indian style. If you're someone who enjoys dishes like chicken karahi recipe or has a soft spot for mutton recipes Pakistani, this one’s for you.
Slow-Cooked Afghani Chicken Stew with Almond Paste
Prep Time 20 minutes mins
Cook Time 1 hour hr 45 minutes mins
Total Time 2 hours hrs 5 minutes mins
Course Main Course
Cuisine Afghanistan
Heavy-bottomed pot or Dutch oven Ideal for slow-cooking without scorching.
Blender or food processor To make the almond paste smooth and creamy.
Mixing bowls For marinating the chicken.
Wooden Spoon or Spatula To stir the stew gently during cooking.
For the Chicken and Marinade
- 2 lbs chicken preferably bone-in thighs or drumsticks for maximum flavor
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- Salt to taste
- Juice of 1/2 lemon
For the Almond Paste
- 1/2 cup raw almonds soaked in hot water for 30 minutes, peeled
- 2 tbsp water to blend
For the Stew
- 3 tbsp ghee or substitute with unsalted butter or neutral oil
- 1 large onion finely sliced
- 2 green cardamom pods
- 1 cinnamon stick
- 4 cloves
- 1 bay leaf
- 2 tbsp tomato paste
- 1/2 cup chicken stock or water
- 1/2 tsp garam masala
- Salt to taste
- Fresh chopped cilantro for garnish
Marinate the Chicken
In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, ground coriander, cumin, and salt. Add the chicken pieces, coat thoroughly, cover, and refrigerate for at least 1 hour (overnight is best for deep flavor).
Prepare the Almond Paste
While the chicken marinates, soak the almonds in hot water for about 30 minutes. Peel off the skins and blend the almonds with 2 tablespoons of water until you get a smooth, thick paste. Set aside.
Sauté the Aromatics
In your pot or Dutch oven, heat the ghee over medium heat. Add cardamom, cinnamon, cloves, and bay leaf. Let them sizzle and infuse the fat with their aroma, about 1 minute. Add the sliced onions and cook slowly, stirring often, until golden brown (about 12-15 minutes). This step builds the flavor base of your stew.
Add Tomato and Almond Paste
Stir in the tomato paste and cook for another 2-3 minutes until the raw flavor disappears. Then, add the almond paste, cooking it into the onion-spice mixture for 5-7 minutes. The paste will thicken and deepen in color. Don’t rush this — this step helps develop the nutty base of the dish.
Add Chicken
Add the marinated chicken (with all the marinade) to the pot. Stir well to coat the chicken with the rich base. Cook for 10 minutes on medium heat until the chicken starts to firm up.
Slow Cook
Pour in chicken stock or water, lower the heat, cover the pot, and let everything simmer gently for 1 hour. Stir occasionally and check for moisture — add a splash of water if it gets too thick too fast. The goal is fall-off-the-bone tender chicken in a luscious, thick stew.
Final Seasoning
Once the chicken is cooked through and the gravy has thickened, stir in garam masala and adjust salt. Simmer uncovered for another 5-10 minutes if you prefer a slightly drier consistency.
Garnish and Serve
Turn off the heat and garnish with freshly chopped cilantro. Serve hot with warm naan, paratha, or ideally, some afghan rice for a traditional pairing.
Pairings
This afghani chicken stew pairs beautifully with afghan rice, such as Kabuli Pulao — the sweet-savory rice dish dotted with carrots and raisins. You could also go for a simpler cumin-scented basmati rice or a turmeric rice to complement the creamy almond gravy.
For breads, serve with tandoori naan, sheermal, or parathas. These help scoop up the thick stew and soak up all that goodness.
A side of fresh cucumber raita or mint yogurt chutney cuts the richness and adds a cooling element. You might also enjoy a fresh salad with radishes, red onion, lemon juice, and sumac for crunch and zing.
To round it off, a glass of iced green tea with cardamom or a mild doogh (salted yogurt drink) can balance the spices.
FAQs
1. What type of chicken is best for this Afghani chicken recipe?
Bone-in, skinless chicken thighs or drumsticks are ideal for this stew. They add more flavor and stay juicy during the long cooking time. You can use boneless chicken, but it may not develop the same richness.
2. Can I use ground almonds instead of making almond paste?
Yes, ground almonds (almond meal) can be used in a pinch. Mix 1/3 cup almond meal with a bit of water to make a paste. However, soaking and blending whole almonds gives a smoother, more traditional texture.
3. Is this dish spicy like Pakistani dishes or milder like some afghan recipes?
It’s relatively mild in heat but rich in flavor. Unlike fiery chicken karahi recipe or some Pakistani food traditional stews, this one emphasizes warmth over heat. You can adjust the chili powder to taste.
4. Can I make this with mutton instead of chicken?
Absolutely! If you're a fan of mutton recipes Pakistani style, you can adapt this with bone-in mutton or lamb. Just increase the cooking time to 2.5–3 hours to ensure the meat is tender.
5. What makes this different from Indian or Pakistani chicken gravies?
While there are similarities to chicken gravy recipe Indian or Pakistani dishes, this stew stands out because of its use of almond paste and fewer, more subtle spices. It’s creamy, nutty, and slow-cooked — making it closer to some traditional afghan food recipes and afghan chicken recipes.
