AFGHAN - STYLE CHICKEN (MURGH)
This is a recipe that is in the BBQ Bible by Steven Raichlen that he says "despite the name, this recipe comes from India, not Afghanistan. It's the specialty of New Delhi's famous Karim restaurant." Note: Make sure to allow 4-6 hours to strain yogurt and 4-6 hours to marinade the chicken.
Provided by diner524
Categories Chicken Thigh & Leg
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Set a yogurt strainer, or regular strainer lined with a double layer of dampened cheesecloth, over a bowl. Add the yogurt to the strainer and let drain, in the refrigerator, for 4 to 6 hours.
- 2. Remove the drained yogurt from the refrigerator (it will be quite thick) and discard the liquid. Transfer the yogurt to a large nonreactive bowl. Add the garlic, ginger, onion, lemon juice, cayenne, salt, black pepper, and cumin seeds and whisk to blend. Set aside while you prepare the chicken.
- 3. Remove and discard the skin from the chicken pieces, then rinse the pieces under cold running water. Drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in each piece. Add the chicken to the marinade in the bowl and turn the pieces to coat. Cover and let marinate, in the refrigerator, for 4 to 6 hours.
- 4. Preheat the grill to high. (Note: For best results, use charcoal.).
- 5. When ready to grill, oil the grill grate. Remove the chicken from the marinade and arrange on the hot grate. Grill, turning with tongs, until nicely browned on the outside and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a drumstick or thigh, 8 to 10 minutes per side (16 to 20 minutes in all).
- 6. Transfer the chicken to serving plates or a platter and serve immediately, garnished with onion, tomato, cucumber, and radish slices and lemon wedges.
Nutrition Facts : Calories 601.4, Fat 38.8, SaturatedFat 12.3, Cholesterol 233.5, Sodium 1037, Carbohydrate 9.3, Fiber 0.6, Sugar 6.5, Protein 51.3
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Isaiah Harvey
[email protected]This dish is perfect for a party. It's easy to make and everyone loves it.
Hridoy mizi
[email protected]I'm a vegetarian, so I used tofu instead of chicken. It was still really good!
tony willetts
[email protected]I made this dish in a slow cooker and it turned out great. The chicken was fall-off-the-bone tender.
Sajjad Umer
[email protected]I'm allergic to nuts, so I substituted the almonds for sunflower seeds. It was still delicious!
Kieron Cameron
[email protected]This recipe is way too complicated. I gave up halfway through.
Siphiwosami Standwa
[email protected]I followed the recipe exactly and the chicken came out dry. I'm not sure what went wrong.
Justin Rhaider
[email protected]This recipe was a bit bland for my taste. I added some extra spices and it was much better.
Thokozani Dumakude
[email protected]This dish was a bit too spicy for me, but the flavors were great. I'll try it again with less chili next time.
Bipana Gurung
[email protected]I loved this recipe! The chicken was so juicy and flavorful. I'll definitely be making this again.
Adejayan Bamitale
[email protected]This dish was amazing! The chicken was cooked perfectly and the flavors were incredible. I'll definitely be making this again.
Mukuye Julius
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it! The chicken was so tender and the sauce was so flavorful. I'll definitely be making this again.
Hai Hai
[email protected]This recipe was easy to follow and the results were incredible. The chicken was cooked perfectly and the flavors were out of this world. I highly recommend this recipe to anyone looking for a delicious and authentic Afghan dish.
Maxwell Ouma
[email protected]I'm not usually a fan of chicken, but this dish changed my mind. The chicken was so moist and flavorful, and the sauce was to die for. I'll definitely be making this again!
Usman Bhatti
[email protected]This Afghan-style chicken dish was a hit with my family! The chicken was tender and juicy, and the flavors were amazing. I especially loved the combination of spices, which gave the dish a unique and delicious taste.