THE RECIPE JOURNAL · Main Course
Karahi Chicken the Afghan Way
This flavorful dish brings together tender chicken simmered in a rich blend of spices and fresh tomatoes, creating a comforting and aromatic meal. Perfect for sharing with family and friends, it’s a true taste of Afghan home cooking.
FROM THE KITCHEN • Karahi Chicken the Afghan Way
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
RECIPE VIDEO
Watch how it's made
01
Step 1
Start by putting the onion, soaked almonds, and some water in a saucepan. Bring it to a boil, then lower the heat and let it simmer for about 10 minutes. Once done, let it cool down a bit.
02
Step 2
Transfer this mixture to a blender, add ginger, garlic, green chilies, and fresh coriander, then blend everything until smooth.
03
Step 3
In a bowl, combine the blended paste with yogurt, coriander powder, salt, white pepper, cumin, dried fenugreek leaves, black pepper, lemon juice, and cream. Mix well.
04
Step 4
Add the chicken to the marinade, mix it in thoroughly, and let it sit for about 30 minutes.
05
Step 5
Heat some oil in a cast iron skillet, then add the marinated chicken and cook on medium heat, turning to brown all sides, about 6-8 minutes. Keep the leftover marinade for later.
06
Step 6
In a wok, quickly sauté onion and capsicum in a little oil for about a minute, then set them aside.
07
Step 7
In the same wok, melt some butter with oil, add green cardamom and cloves, and cook for a minute until fragrant. Then pour in the reserved marinade, stir, and cook for 2-3 minutes.
08
Step 8
Add some water, bring it to a boil, then add the cooked chicken. Cover and simmer on low for 10-12 minutes. Finally, stir in the sautéed onion and capsicum, turn off the heat, and give it a quick coal smoke for a couple of minutes if you can. Garnish with butter and fresh coriander before serving.
Why you’ll love it
This dish is full of bold, vibrant flavors that bring warmth to any meal. The rich spices blend perfectly with tender chicken, creating a hearty and satisfying experience. It’s a comforting recipe that feels both traditional and special.
How to serve
Serve this dish hot with steamed basmati rice or warm naan bread. A side of fresh salad or yogurt raita helps balance the spices and adds a refreshing contrast. Garnish with chopped cilantro for a burst of color and flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave to keep the chicken moist. This dish can also be frozen for up to a month—thaw overnight in the fridge before reheating.
