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Afghani chicken served

Afghani Chicken Roast

Afghani Chicken Roast is a delicious chicken roast that's prepared with a few ingredients. It's extremely aromatic & flavorful. Chicken Afghani Roast tastes awesome with Indian flat bread or as it.
5 from 1 vote
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Course: Appetizer, Main Course
Cuisine: Indian
Keyword: Afghani Chicken, Afghani Chicken Roast, Chicken Roast
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2
Calories: 120kcal
Author: Meghna Chakraborty


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)
  • Enjoy!


  • 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.


Calories: 120kcal | Protein: 20g