Afghani Chicken is a tender and creamy dish that comes from the region of Afghanistan and northwestern India. The chicken is marinated in a rich mixture of yogurt, sour cream, cashews and light spices, which gives it a distinctive silky texture and mild but aromatic taste.

Unlike the spicier Indian tikka varieties, Afghani Chicken has a subtle heat and creamy richness, with subtle notes of cardamom, cloves and nutmeg. It is baked in a tandoor oven or on the grill, until it becomes soft and acquires a light golden crust.

It is served with naan, rumali roti or fragrant basmati rice, with the obligatory slice of lemon and fresh onion salad.

Afghani Chicken is often the first choice of those who like a rich taste without too much spiciness.
The marinade contains cashew or almond paste, which gives the dish a creamy texture and a slight sweetness.
 

A tandoori oven is a traditional clay oven that has been used in Indian, Pakistani and Middle Eastern cuisine for over a thousand years. It is shaped like a large clay vessel or barrel, heated with charcoal or wood to extremely high temperatures - often over 400°C.