Best 2 Afghan Style Chicken Murgh Recipes

Embark on a culinary journey to the heart of Afghanistan with our exquisite Afghan-style chicken murgh. This flavorful dish, also known as murgh-e-Afghani, is a delectable blend of succulent chicken, aromatic spices, and creamy yogurt, creating a symphony of flavors that will tantalize your taste buds. Our collection of recipes offers a range of options to suit your preferences, from the classic murgh-e-Afghani to variations that incorporate unique ingredients and cooking techniques. Each recipe provides step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your culinary success.

**Recipes included:**

**1. Classic Murgh-e-Afghani:** This traditional recipe captures the essence of Afghan cuisine with its combination of chicken, yogurt, spices, and nuts. The chicken is marinated in a fragrant mixture of yogurt, garlic, ginger, cumin, coriander, and cardamom, then grilled or roasted until tender and juicy.

**2. Murgh-e-Kabuli:** Originating from Kabul, this variation adds a delightful twist to the classic dish. The chicken is marinated in a blend of yogurt, spices, and fresh herbs, then grilled and served with a flavorful tomato-based sauce.

**3. Murgh-e-Balkhi:** This recipe hails from the northern Afghan province of Balkh and features succulent chicken simmered in a creamy sauce made with yogurt, cream, and a medley of spices. The result is a rich and indulgent dish that is sure to impress.

**4. Murgh-e-Kandahari:** If you enjoy a bit of spice, this Kandahar-inspired recipe is a must-try. The chicken is marinated in a fiery mixture of yogurt, chili peppers, garlic, and ginger, then grilled or roasted until it reaches your desired level of heat.

**5. Murgh-e-Kabuli Pulao:** This dish combines the flavors of murgh-e-Kabuli and pulao rice, creating a hearty and satisfying meal. The chicken is marinated in yogurt and spices, then cooked with fragrant basmati rice, vegetables, and nuts.

**6. Murgh-e-Afghani Korma:** For a creamy and aromatic twist, try this murgh-e-Afghani korma. The chicken is cooked in a rich and flavorful sauce made with yogurt, cream, nuts, and a blend of spices, resulting in a dish that is both indulgent and comforting.

**7. Murgh-e-Afghani Tikka:** These succulent chicken tikka skewers are marinated in a spiced yogurt mixture, then grilled or roasted until tender and juicy. They make a perfect appetizer or main course when served with your favorite dipping sauce.

**8. Murgh-e-Afghani Biryani:** This showstopping dish combines the classic flavors of murgh-e-Afghani with the aromatic layers of biryani rice. The chicken is marinated in yogurt and spices, then layered with fragrant basmati rice, vegetables, and nuts. The result is a visually stunning and incredibly flavorful dish that is perfect for special occasions.

**9. Murgh-e-Afghani Qeema:** This unique recipe combines chicken with minced lamb (qeema) in a rich and flavorful curry. The chicken and lamb are cooked together in a creamy tomato-based sauce, creating a dish that is both hearty and comforting.

**10. Murgh-e-Afghani Kofta:** These delightful chicken kofta meatballs are made with a mixture of ground chicken, spices, and herbs. They are then grilled or roasted until tender and juicy, and served with a flavorful yogurt-based sauce.

No matter which recipe you choose, you're sure to enjoy the delicious flavors and aromas of Afghan-style chicken murgh. So gather your ingredients, put on your apron, and let's begin our culinary adventure to Afghanistan!

Let's cook with our recipes!

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