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)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
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.
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.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
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.
