If you are tired of preparing chicken the same way every time, Murgh Afghani can bring a delicious change to your dinner table. The dish combines yogurt, cream, herbs, spices, and cashews with smoky grilled chicken.
Tahmina Zaman shared the recipe.
Ingredients
- Bone-in chicken
- one tbsp lemon juice
- one tbsp ginger paste
- one tbsp garlic paste
- one tsp chaat masala
- ½ cup sour yogurt
- one cup onion
- Coriander leaves, as needed
- Mint leaves, as needed
- Green chilies, as needed
- one tbsp chopped cashews
- Two tbsp fresh cream
- A small amount of dried fenugreek leaves
- A little ground black pepper
- Garam masala, as needed
- Ghee, as needed
- A little butter
- Oil, as needed
- Salt, to taste
How to Prepare Murgh Afghani
First, marinate the bone-in chicken with salt, lemon juice, ginger paste, garlic paste and chaat masala. Leave it for 15–20 minutes.
In a separate bowl, whisk together the yogurt, fresh cream, dried fenugreek leaves, black pepper, chaat masala and garam masala.
Blend the onion, coriander leaves, mint leaves, green chilies, and cashews into a smooth paste.
Add the yogurt mixture and the onion-herb paste to the chicken. Mix everything thoroughly and marinate the chicken for about one hour. If possible, marinate it for two–three hours for a deeper flavor.
Heat some ghee in a flat pan. Remove the chicken pieces from the marinade and pan-roast or grill them one by one.
Let the edges of the chicken char slightly. This smoky flavor is an important part of Murgh Afghani.
Prepare the Gravy
Heat a little butter and oil in a flat-bottomed pan. Add the remaining marinade and cook until the spices are well sautéed.
Add the grilled chicken pieces and a small amount of water. Cover and cook over low to medium heat for 12–15 minutes.
Once the gravy thickens and the oil begins to separate, turn off the heat and mix in about one tbsp of fresh cream.
Add the Smoky Flavor
For an extra smoky aroma, heat a small piece of charcoal with a clove and a little ghee in a small bowl.
Place the bowl in the middle of the chicken, cover the pan, and let the smoke infuse for about five minutes.
Remove the charcoal bowl and cover the chicken again for a few minutes.
Serve the Murgh Afghani hot with roti or naan.
