Best 2 Afghan Style Chicken Murgh Recipes

Afghan style chicken murgh is a delicious and flavorful dish that is sure to tantalize your taste buds. It is a traditional dish that is often served at special occasions, such as weddings and festivals. The chicken is marinated in a flavorful blend of spices and yogurt, then grilled or roasted until tender and juicy. It is typically served with rice and a variety of sides, such as naan, chutney, and yogurt sauce. This article will provide you with a step-by-step guide to making this delicious dish at home.

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AFGHAN - STYLE CHICKEN (MURGH)

Afghan - Style Chicken (Murgh) image

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

Ingredients

3 cups plain yogurt
6 garlic cloves, minced
2 tablespoons fresh ginger, grated
1 small onion, minced
3 tablespoons fresh lemon juice
1/2-1 tablespoon cayenne pepper (suit it to your tastes for spice or heat)
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon cumin seed, toasted
6 chicken legs (get skinless if available)
6 chicken thighs (get skinless if available)

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

AFGHAN-STYLE CHICKEN / MURGH

Afghan-Style Chicken / Murgh image

Number Of Ingredients 17

Ingredients

FOR THE CHICKEN AND MARINADE:
3 cups plain yogurt, whole-milk
6 cloves garlic, minced
2 tablespoons ginger, fresh, grated
1 onion, small, minced
3 tablespoons lemon juice, fresh
1/2 to 1 tablespoon cayenne pepper
2 teaspoons salt
1 teaspoon black pepper, freshly ground
1 teaspoon cumin seeds, toasted
6 chicken legs (2 to 2 1/2 pounds total) cut into drumsticks and thigh sections
FOR THE GARNISH:
red onion, sliced
tomato, sliced
cucumber, sliced
radish, sliced
lemon wedges

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 (see Note).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.Serves 6Note: For best results, use charcoal.

Nutrition Facts : Nutritional Facts Serves

Tips:

Marinate the chicken for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
If you don't have a tandoor oven, you can cook the chicken in a regular oven at 400 degrees Fahrenheit for 30-40 minutes, or until cooked through.
To make the yogurt sauce, be sure to use plain yogurt. Greek yogurt is too thick and will not create a smooth sauce.
Serve the chicken with naan or rice, and a side of raita or cucumber salad.
Garnish the chicken with fresh cilantro or mint before serving.

Conclusion:

Afghan-style chicken murgh is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a flavorful mixture of yogurt, spices, and herbs, then cooked until tender and juicy. The yogurt sauce is a perfect complement to the chicken, and the naan or rice provides a delicious base for the meal. Whether you are a fan of Afghan cuisine or just looking for a new and exciting dish to try, Afghan-style chicken murgh is sure to please.