Afghan Style Chicken Murgh Recipe

Ingredients for Afghan Style Chicken Murgh

• Plain Yogurt
• Garlic Cloves
• Fresh Ginger
• 1/2 onion, thinly sliced (for garnish)
• Fresh Lemon Juice
• Cayenne Pepper
• 1 1/2 teaspoons salt
• Ground Black Pepper
• Cumin Seed
• Chicken Legs
• Chicken Thighs

How to Make Afghan Style Chicken Murgh

1. Set a yogurt strainer, or regular strainer lined with a double layer of dampened cheesecloth, over a bowl. Add the yogurt and let drain in the refrigerator for 4-6 hours.
2. Remove the drained yogurt from the refrigerator and discard the liquid.
3. Transfer the yogurt to a large bowl. Add the minced garlic, grated ginger, chopped onion, lemon juice, cayenne pepper, salt, black pepper, and cumin seeds. Whisk to blend thoroughly.
4. Remove and discard the skin from the chicken pieces. Rinse the pieces under cold running water and pat dry with paper towels.
5. Make 2 or 3 deep slashes, to the bone, in each chicken piece. This will help the marinade penetrate.
6. Add the chicken to the yogurt marinade, ensuring all pieces are coated evenly.
7. Cover the bowl and marinate the chicken in the refrigerator for 4-6 hours.
8. Preheat your grill to high heat. Once hot, lightly oil the grill grate to prevent sticking.
9. Remove the chicken from the marinade, allowing excess to drip off.
10. Arrange the chicken pieces on the hot grill grate.
11. Grill the chicken, turning frequently with tongs, until nicely browned on the outside and the juices run clear when pierced with a fork (approximately 10-15 minutes per side, depending on the thickness of the pieces).
12. Transfer the grilled chicken to serving plates or a platter.
13. Garnish with thinly sliced onion, tomato, cucumber, and radish, and serve immediately with lemon wedges.