Afghani chicken recipe is one of the most popular dish of Afghan cuisine that people love to eat all around the world. Here I prepared dry drumsticks with few spices, yogurt, and chili pepper with flavor of dried fenugreek leaves. Believe me it was phenomenal to serve at family dinner especially with Afghani chutney or rice.
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Afghani Chicken - Easy Recipe
Divine aroma and tantalizing taste is the delicacy of afghan food. If your taste buds relate with Persian and Indian flavor then Afghan cuisine is the right for you to try.
Traditionally the Afghan chicken can be prepared in variety of ways but here I am making dry chicken only using few spices that makes it easy to prepare at home especially if you are beginner and want to make something exclusive for your family.
Used the green chilies to increase the heat of chicken but originally the Afghani food is not too hot or spicy
You can conveniently serve this recipe as main course or as an appetizer.
Why Do I Love This Recipe
I simply love this recipe as it is super simple and easy to make for a quick dinner. Also tried the same recipe with boneless chicken and drumsticks. No comparison can be made as both come out so well with incredible taste.
In this recipe, chicken marinated with few spices, chili and yogurt cooked on a slow heat in a pan then roasted to make this golden chicken pieces.
I am obsessed just because of few reasons:
- Best for family dinner
- Kids will love this recipe
- Prepare with less oil
- Only take half an hour to get ready.
Ingredients & Substitutions
Chicken - 6 Leg pieces (3 to 4 ounces)
Garlic Cloves - 3
Ginger - 3x3 inches piece
Green Chilies - 2
Yoghurt - ½ Cup
Black Pepper Powder - ½ Tsp
Salt - To Taste
Turmeric - ⅓ Tsp
Fenugreek Leaves (Qasuri Methi) - 1 Tsp
How to Make Afghani Chicken
Prepare Chicken Marinade
In a blender, make a paste of ginger, garlic and green chilies. Pour the paste a deep bowl and add yogurt, salt, black pepper and turmeric powder. Also, sprinkle dried fenugreek leaves as it will add a nice aroma and taste in chicken. Mix it well and leave the chicken to marinade for an hour.
Cook on Slow Heat
Pour the oil in a heated pan and cook the marinated chicken on high heat for 5 minutes then turn the heat to medium. Cover and cook for about 20 minutes.
Roasting
After 20 minutes, as the chicken get tender then add a little oil in pan and roast it on high until it gets a perfect roasted texture. Alternatively, You can also broil the chicken in oven for 15 minutes to get a nice roasted texture.
Serve the chicken with Afghani chutney or rice.
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Expert Tips
- Use any cut of chicken to make the same recipe.
- Don't over cook the chicken on slow heat.
- Shallow fry the chicken on medium heat or simply broil to get a perfect roasted color.
- This recipe is easily customize to add more variations in spices and herbs.
- You can add more value to chicken by adding roasted veggies.
- If you want to make this chicken with gravy then separately cook the chicken marinade in little oil then add roasted chicken pieces in gravy.
- Kasuri methi is optional! It will add a herbaceous aroma and taste in chicken.
How to Serve
Afghani chicken recipe dry can be serve in a variety of ways as an appetizer or side dish. I love to make a combo with garlic butter rice, and honey garlic sauce.
Another idea is to make a serving with roasted potatoes, hot honey carrots, mashed potatoes, and skillet corns.
Here is the best recipe for Afghani eggs/shakshuka that you can try in your breakfast. My family loved it!
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Afghani Chicken Recipe
Ingredients
- 6 legs Chicken
- 3 Cloves Garlic
- 3x3 inches Ginger piece
- 2 Green Chilies
- ½ cup Yogurt
- ½ teaspoon Black Pepper Powder
- Salt – To Taste
- ⅓ teaspoon Turmeric Powder
- 1 teaspoon Fenugreek Leaves (dried) Kasuri Methi – 1 Tsp
Instructions
Marinade the Chicken
- In a blend, make a paste of ginger, garlic and green chillies.
- Pour the paste in a bowl and add yoghurt, salt, black pepper and turmeric
- Also, add crushed fenugreek leaves (Qasuri Methi).
- Give it a good mix.
- Make a cut mark on chicken.
- Now marinate chicken.
- Cover and rest it for 1 hour (minimum). You can also marinate for overnight.
Cook on Slow Heat
- Now in a pan, pour oil and heat it up.
- Fry chicken pieces in a pan and add marination mixture.
- Turn the heat to low and cover it for 20 minutes to make the chicken tender.
Pan Roasting
- After that shallow fry the chicken in a pan to get a golden brown roasted texture.
- Serve with Afghani chutney as an appetizer or with rice.
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