Afghani Chicken
Creamy, mildly spiced Afghani Chicken with a rich yogurt and cream marinade, gentle warmth from white pepper, and a smoky char from grilling. It stays juicy inside and pairs well with naan, roomali roti, or a light salad.
For 4 servings
- prep · ~7 min
Prep the chicken.
1.Wash and pat the chicken dry well.2.Cut it into large even cubes for even cooking.3.Make shallow slits on the pieces so the marinade coats better.TIPDry chicken holds the creamy marinade better and chars more evenly. - mix · ~5 min
Make the Afghani marinade.
1.In a bowl, add hung yogurt, fresh cream, and cheese spread.2.Mix in ginger-garlic paste, chopped green chili, cashew paste, and melon seed paste.3.Add white pepper powder, cardamom powder, garam masala, crushed kasuri methi, lemon juice, and salt.4.Whisk until smooth and thick. - rest · ~120 min
Marinate the chicken.
Add the chicken to the marinade and coat every piece well. Cover and refrigerate for at least 2 hours so the chicken stays juicy and picks up the mild, creamy flavor.
TIPA longer rest gives better flavor, but avoid marinating overnight if the yogurt is very sour. - assemble · ~5 min
Thread the chicken onto skewers.
Take the chicken out of the fridge 15 minutes before cooking. Thread the pieces onto soaked skewers, leaving a little space between them.
- grill · ~15 min
Grill the chicken until lightly charred.
1.Heat a grill pan or oven grill over medium-high heat.2.Place the skewers on the hot surface and cook for 5 to 6 minutes.3.Turn, baste lightly with oil, and cook the other side for 5 to 6 minutes.4.Keep turning and grilling until the chicken is cooked through and reaches 74°C in the center.TIPCook on medium-high heat so the outside colors gently without splitting the marinade. - garnish · ~1 min
Brush with melted butter.
Once the chicken is done, brush it with melted butter for shine and extra richness.
- serve
Serve the Afghani Chicken hot.
Serve hot straight off the skewers or slide the pieces onto a plate. Pair with naan, roomali roti, or a simple onion salad.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use hung yogurt only; regular yogurt can make the marinade loose and drip off the skewers.
- 2Bring the marinated chicken out 15 minutes before grilling so the center cooks before the coating overbrowns.
- 3Leave a little space between chicken pieces on the skewers so the creamy coating chars instead of steaming.
- 4Baste lightly with oil, not heavily, or the rich marinade may slide off and flare on the grill.
- 5Pull the chicken as soon as it hits 74°C; thighs stay juicy, but the cream-based coating can dry if overcooked.
- 6For extra restaurant-style smokiness, give the grilled chicken a quick charcoal dhungar before serving.
- 7Leftovers reheat best covered on low heat or in a low oven; high heat can split the creamy coating.
Adapt it for your goals.
Low-oil
Skip the oil basting and cook on a well-greased grill pan or air fryer rack for a lighter version with similar char.
extra smokyExtra-smoky
Finish the cooked chicken with a brief charcoal smoke infusion for deeper tandoor-style flavor without changing the marinade.
oven bakedOven-baked
Bake the skewers on a rack, then broil briefly at the end to get color if you do not have a grill pan.
malai paneerMalai-paneer
Use paneer cubes instead of chicken for a vegetarian version with the same creamy, mild Afghani profile.
Why this is on our healthy list.
Good Protein Base
Chicken thigh provides satisfying protein, making this dish filling and suitable as a hearty main course.
Gentle on the Palate
The mild spice profile from white pepper, cardamom, and limited chili suits people who prefer less heat.
Contains Nuts and Seeds
Cashews and melon seeds add richness along with plant-based fats and minerals from whole ingredients.
Frequently asked questions
Yes, but breast cooks faster and can dry out more easily. Reduce the grilling time and watch the internal temperature closely.
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