Tender chicken pieces marinated in a rich, creamy blend of yogurt, cashews, and mild spices, then grilled to smoky perfection. A classic Mughlai dish that's incredibly flavorful without being spicy. This recipe includes an optional 'dhungar' method for an authentic tandoori aroma.
Prep20 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
547cal
49gprotein
10gcarbs
Ingredients
750 g Chicken (Bone-in or boneless, cut into 2-inch pieces)
2 tbsp Ginger Garlic Paste
2 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Adjust to taste)
0.25 cup Cashews (Soaked in hot water for 30 minutes)
0.5 cup Hung Curd (Or Greek yogurt)
0.5 cup Fresh Cream (Amul or any heavy cream)
3 pcs Green Chilies (Adjust according to spice preference)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
About Afghani Chicken, Butter Naan and Mint Chutney
Creamy, perfectly spiced Afghani Chicken with naan and tangy mint chutney – a protein-packed delight!
This mughlai dish is perfect for dinner. With 1017.0799999999999 calories and 59.900000000000006g of protein per serving, it's a nutritious choice for your meal plan.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 piece Charcoal (For smoking (optional))
1 tsp Ghee (For smoking (optional))
Instructions
1
First Marination (30 minutes)
Clean the chicken pieces and pat them completely dry with paper towels. If using larger pieces, make a few shallow gashes on them to help the marinade penetrate.
In a mixing bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, and 1 teaspoon of salt.
Mix thoroughly, ensuring each piece is well-coated. Cover and let it rest for 30 minutes at room temperature.
2
Prepare the Second Marinade (10 minutes)
Drain the soaked cashews. In a high-speed blender, combine the cashews and green chilies. Blend into a very smooth, fine paste. Add 1-2 tablespoons of water if needed to facilitate blending, but keep the paste thick.
In a large bowl, whisk the hung curd until it's smooth and creamy.
To the curd, add the cashew-chili paste, fresh cream, white pepper powder, garam masala, crushed kasuri methi, chaat masala, and the remaining 0.5 teaspoon of salt. Mix until everything is uniformly combined.
3
Second Marination (4 hours to overnight)
Add the chicken from the first marination to the creamy white marinade.
Use your hands to coat each piece of chicken thoroughly. Ensure the marinade gets into the gashes.
Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight for the most tender and flavorful results.
4
Cook the Chicken (15-20 minutes)
Take the chicken out of the refrigerator 30 minutes before cooking. Thread the chicken onto skewers if grilling.
Pan-Frying: Heat oil and butter in a heavy-bottomed pan over medium-high heat. Place the chicken pieces in a single layer, shaking off excess marinade. Cook for 6-8 minutes per side until golden brown with char marks and cooked through.
Grilling/Oven: Preheat your grill or oven to 400°F (200°C). Place chicken on a grill rack or a baking sheet lined with foil. Grill/bake for 15-20 minutes, turning halfway, until cooked through and charred in spots. Baste with butter during the last 5 minutes.
5
Dhungar Method - Smoking (Optional, 5 minutes)
Place the cooked chicken in a large, heat-proof bowl. Create a small space in the center and place a small steel bowl or a piece of foil.
Using tongs, heat a piece of charcoal over a direct flame until it is red hot.
Carefully place the hot charcoal in the steel bowl. Pour the ghee over the charcoal. It will start smoking immediately.
Instantly cover the large bowl with a tight-fitting lid to trap the smoke. Let it infuse for 5 minutes.
Carefully remove the lid and the charcoal bowl.
6
Garnish and Serve
Transfer the smoked Afghani Chicken to a serving platter.
Garnish with freshly chopped coriander leaves and a drizzle of fresh cream if desired.
Serve immediately with mint chutney, onion rings, and naan or roomali roti.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
4
Taste, Adjust, and Serve (2 minutes)
Transfer the chutney to a serving bowl.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tang, or a pinch more sugar to balance the flavors.
Serve immediately with snacks like samosas, pakoras, or as a spread. Store leftovers in an airtight glass container in the refrigerator.
