Description
Coconut cream afghani chicken with naan brings together warm spices and creamy coconut in a way that makes your dinner table feel special. Your homemade naan soaks up every bit of this rich, aromatic sauce, turning a familiar classic into something you’ll make again and again.
Ingredients
Scale
Protein and Marinade:
- 2 pounds boneless chicken thighs
- 1 cup full-fat yogurt
- 3/4 cup thick coconut cream
- 2 tablespoons lemon juice
- 2 tablespoons ginger garlic paste
- 1 1/2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon garam masala
- 1/2 teaspoon crushed green cardamom seeds
- 1/2 teaspoon ground mace
- 1 tablespoon finely chopped green chili
Cooking and Sauce:
- 2 tablespoons ghee or oil
- 1 medium onion
- 1/2 cup heavy cream
- 2 tablespoons coconut cream
Garnish and Serving:
- fresh coriander leaves
- sliced green chilies
- chaat masala or sumac
- fresh naan or garlic naan
- lemon wedges
- sliced onions
Instructions
- Combine 1 cup full-fat yogurt, ¾ cup thick coconut cream, 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, and 1 tablespoon finely chopped green chili in a large bowl and mix until smooth.
- Add your 2 lbs boneless chicken thighs to the marinade and coat them thoroughly, then cover and refrigerate for at least 4 hours or overnight for deeper flavor.
- Heat 2 tablespoons ghee in a heavy-bottomed pan over medium heat and add 1 medium finely chopped onion, cooking until golden brown.
- If you prefer a smoother sauce, blend the cooked onions with a bit of cream in a separate container.
- Heat 1 tablespoon oil in a grill pan or skillet over medium-high heat and sear your marinated chicken pieces for 6 to 8 minutes per side until browned and cooked through.
- Transfer the cooked chicken to the pan with your sautéed onions and add any remaining marinade from your bowl.
- Cook your chicken and onion mixture over low heat for 5 minutes until it simmers gently.
- Stir in ½ cup heavy cream and an additional 2 tablespoons coconut cream, letting everything bubble together.
- Remove from heat and sprinkle fresh coriander leaves, sliced green chilies, and a pinch of chaat masala or sumac across your dish.
- Serve your chicken alongside warm naan, lemon wedges, and sliced onions.
Notes
- Marinate your chicken overnight instead of just 4 hours; the longer time lets the yogurt and spices really penetrate the meat for better flavor throughout.
- Brown your onions slowly over medium heat until they’re deeply golden, as this caramelization creates the rich, savory base that makes this dish taste authentic.
- When you add the cooked chicken back to the onions, keep the heat low and let everything simmer gently rather than boil hard, so the cream doesn’t separate and the flavors blend smoothly.
- For a lighter version, use Greek yogurt and reduce the heavy cream by half, and the coconut cream still keeps the dish creamy and delicious without feeling as heavy.
- Prep Time: 4 hours
- Cook Time: 20-26 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Afghan
Nutrition
- Serving Size: 6
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 130 mg