The Afghani chicken roast is a Mughlai cuisine that tastes insanely delicious, creamy & aromatic. An interesting recipe that’s perfect for parties or weeknight meals.
This Afghani Chicken Roast Recipe is what you need right now in your life dear readers and you will know why I am pushing this recipe on you once you make it and eat it! It’s an extremely flavorsome and an intensely simple chicken roast that will surprise you with its dedicated taste.
The beauty of this recipe is that it’s prepped with minimal ingredients and those ingredients bring forth a plethora of taste to the roasted chicken. The taste of the chicken is not overshadowed by the intense use of spices because there is a minimal touch spice in this recipe!
It often surprises me how simple foods cooked with minimal ingredients can be so profound in taste and so fiercely addictive. I love such preparations, do you?
The Afghani chicken roast is a Mughlai dish that is drenched with a surge of hung yogurt or Greek yogurt, thick cream and a few very basic oriental touch ups from the pantry ~ an exquisite taste that’s hard to forget or give up!
Whether you are looking forward to pleasing your family or friends this recipe will surely snatch the crown from the show. Until and unless I experimented with the recipe I would have never believed it’s gripping taste. I have been making variously roasted, baked and grilled preps with both yogurt and thick cream for a very long time. But this roasted Afghani chicken beats them all in taste and in ease of preparation. It’s quick, it’s super fast and it tastes overwhelmingly good.
The smoke infusion with a piece of charcoal fills up the recipe with a striking flavor and skipping this step sure does make a difference. So, skip it only if you are in a dire situation and cannot manage to get hold of a small charcoal. The smoke is infused for a minimum of 1 hour time so that it gets into the layers of the meat. This particular step brings in the tandoor flavor without a tandoor ~ MAGIC!
I always allow the marinade to rest for some time so that it can get into the layers of the meat and make it extremely succulent, juicy and tasty. The process of overnight marination is extremely important in several recipes but in this roasted chicken afghani recipe you may take a different route altogether and just allow the marinade to seep into the layers for 1-2 hours along with the smoke infusion. Oh! yes coming to the basting process, do not skip this part of the recipe. You know there are a few very important steps in a recipe that imparts all the structure, the taste and the look to it. Sans those steps you can’t achieve the desired results. Basting the chicken thighs is one such step that you never want to miss.
Basting helps to keep the roasted meat incredibly moist and soft with the dripping juices or butter from the pan. It makes the Mughlai chicken roast much more delectable and desirable.
Are you ready guys for the world’s best Afghani Chicken Roast recipe?
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Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
Recipe Card For Afghani Chicken Roast Recipe | Mughlai Cuisine.
Afghani Chicken Roast
For The Chicken Marinade:
For Smoke Infusion:
- 1 piece Charcoal.
- 1-2 tsp Ghee
- Chicken Marinade Preparation:Heat a pan over medium-high heat, add the dry fenugreek leaves, stir continuously until roasted. Allow it to cool completely.
- In a bowl take rest of the ingredients.
- Now add the dry roasted fenugreek leaves into the bowl.
- Whisk until everything is fully incorporated.
- Now add the chicken thighs to the marinade and stir until fully coated with the marinade.
- On medium-high flame heat up the charcoal piece for a few minutes.
- Take a small steel container and place it in the bowl of marinated chicken.
- When the charcoal starts to burn, immediately place it inside the steel container and pour 1-2 teaspoons of ghee or clarified butter on the charcoal.
- It will start to fume with a lovely aroma, cover the bowl immediately with a lid. This will help in the process of fume infusion in the chicken.
- Keep the marinated chicken that way for 1-2 hours.
- After 1-2 hours open the lid of the bowl and take out the small steel container containing the burnt charcoal and keep it aside.
- Heat about 2 tablespoons canola oil or vegetable oil in a pan over medium flame.
- When the oil becomes hot gently release the marinated chicken pieces and fry them over medium heat.
- When both sides of the chicken start to brown add about 1/3 cup water, cover and cook over low flame for 10 minutes or until done.
- Next, open the lid and increase the flame to medium-high.
- Start basting the chicken pieces. The water will dry up and the marinade will be more on the creamy & oily side.
- Serve the chicken pieces with the leftover marinade & the oil from the pan. (optional)
- The Afghani Chicken Roast recipe tastes best with bone in and skin off.
- It’s very important to slit the chicken pieces on both sides for the marinade to seep through the layers.
- Let the smoke infuse for at least 1 hour. This will impart the dish the most authentic tandoor taste.
- Skip the smoke infusion part only if you cannot get hold of a charcoal piece or else bookmark the recipe and move on.
- Hang the regular yogurt in a clean muslin cloth for 10 mins to get hung curd or else swap it with greek yogurt which is originally thick.
- Do not skip the basting process. This enhances the taste and the look of the dish manifold.
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