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.
Your chicken kebabs are now ready. Serve with onion rings that have been soaked in lime juice and chili mixture. Drain the lime juice before serving.