Afghani chicken kebab is a delicious dish straight from the line of Mughals. Mildly spiced, this is an easy chicken recipe that is low on time and effort required. Perhaps that’s why it is a favourite Ramadan recipe as well. This chicken recipe comes straight from my mother’s kitchen. Try it out and let us know how it went!
- 4 chicken breasts, boneless and skin removed.
- 2 tbsp yogurt
- 1 tbsp ginger garlic paste
- 1 tbsp kebab masala powder (as shown below)
- 1 tsp red chili powder
- A pinch of turmeric
- Salt to taste
For the kabab masala powder:
- 50 g saunf (fennel seeds)
- 50 g jeera (cumin seeds)
- 50 g cloves
- 50 g cardamom
- 50 g cinnamon
- 50 g bay leaves
Roast and grind the dry spices. Only 1 tbsp is required for the recipe, the remaining can be stored in an airtight container.
- Cut chicken in 2 -3 inch cubes, wash in running water. Squeeze out the water completely before marinating.
- Blend the ingredients of the marinade. Marinate the chicken for 15 to 20 minutes.
- Pre- heat the oven and grill for 15 minutes or until chicken is cooked.
- Alternatively, skewer the chicken and barbecue on charcoal or an electric grill.
- If you wouldn’t have the time for either, shallow fry your kebabs.