20-Min Garlicky Chicken Afghani
Tender pan-seared chicken in a punchy yogurt-garlic sauce with a hit of chili and warm spices. Ready in under 20 minutes, this feels like a restaurant dish but cooks entirely in one skillet.
- Total time
- 20 min
- Servings
- 2
- Calories
- 310
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- ¾ cup plain yogurt
- 6 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp red chili powder
- ¾ tsp garam masala
- 1 whole lemon (juiced)
Instructions
- 1
Pat chicken dry and season with salt and pepper on both sides.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear chicken 5–6 minutes per side until golden brown and cooked through. Transfer to a plate.
- 4
Add garlic and ginger to the same skillet, cook 30 seconds until fragrant.
- 5
Stir in yogurt, chili powder, garam masala, and lemon juice. Return chicken to the skillet, coat in sauce.
- 6
Warm through for 2 minutes, then serve with rice or naan. Drizzle any pan sauce over the top.
Tools you’ll need
- 12-inch skillet or larger
- knife
- cutting board
- microplane or box grater
- paper towels
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