Coconut Cream Afghani Chicken with Naan
Equipment
- Large Mixing Bowl For marinating the chicken thoroughly.
- Heavy-bottomed skillet or grill pan To get that seared, slightly charred exterior.
- Tongs or spatula For flipping the chicken evenly.
- Blender (optional) If you want a silky gravy, you can blend the sautéed onions before adding cream.
- Cast iron pan (alternative) A great swap for grilling if you want a smoky touch indoors.
Ingredients
For the Chicken Marinade
- 2 lbs boneless chicken thighs skinless; thighs are preferred for tenderness, but breasts can be used
- 1 cup full-fat yogurt
- ¾ cup thick coconut cream not coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons ginger garlic paste
- 1½ teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon garam masala
- ½ teaspoon crushed green cardamom seeds
- ½ teaspoon ground mace optional but authentic
- 1 tablespoon finely chopped green chili adjust to taste
For Cooking
- 2 tablespoons ghee or oil
- 1 medium onion finely chopped
- ½ cup heavy cream optional, for extra richness
- Additional 2 tablespoons coconut cream to finish
Garnish
- Fresh coriander leaves
- Sliced green chilies
- A sprinkle of chaat masala or sumac optional
To Serve
- Fresh naan or garlic naan
- Lemon wedges
- Sliced onions
Instructions
Step 1: Marinate the Chicken
- In a large bowl, combine yogurt, coconut cream, lemon juice, ginger garlic paste, and all dry spices. Mix well until it’s a smooth, fragrant marinade. Add the chicken pieces and coat them evenly. Cover and refrigerate for at least 4 hours (overnight is ideal for deep flavor infusion).
Step 2: Cook the Onion Base
- Heat ghee in a heavy-bottomed pan over medium heat. Add the chopped onions and sauté until they are golden brown—this caramelization brings depth and sweetness. Optionally, blend the cooked onions with a bit of cream for a smoother texture and richer finish.
Step 3: Grill or Pan-Fry the Chicken
- In a separate grill pan or skillet, heat a tablespoon of oil. Add the marinated chicken pieces, shaking off excess marinade but not removing it all. Sear on both sides until browned and cooked through—about 6–8 minutes per side depending on thickness.
Step 4: Combine and Simmer
- Once the chicken is cooked, add it to the pan with sautéed onions. Add any leftover marinade and cook over low heat until it simmers gently. Add heavy cream and a spoonful more coconut cream for that extra silkiness. Let it bubble together for 5 minutes. The aroma will be absolutely intoxicating—smoky, creamy, with that unmistakable afghani character.
Step 5: Garnish and Serve
- Turn off the heat. Sprinkle with fresh coriander, sliced green chilies, and a dusting of chaat masala if you like a tangy edge. Serve with warm naan and lemon wedges.