How to make Afghani Chicken Tikka - SK Khazana -

Chicken tikka made in Afghani style

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken legs, Hung yogurt (हंग कर्ड / दही का चक्का )

Cuisine : Moghlai

Course : Snacks and Starters

Afghani Chicken Tikka - SK Khazana

Afghani Chicken Tikka - SK Khazana Recipe Card


Moghlai cuisine is a fusion of Persian and Indian culinary styles. It has rich sauces, butter based curries, ginger flavoured roast meats and sweets that are fit for the king! Moghlai food offers a rich fare that is irresistible. 
Moghlai food is aromatic, marinated as it is in masalas of ginger and onion, tinged with nutmeg, mace, cloves and cinnamon; dishes of rich sauces combining a perfect balance of a range of spices, yogurt and cream, almonds and pistachios, form the base to receive morsels of chicken or meat cooked in ghee; vegetable dishes with the nutty flavour of poppy seeds and sweetened with honey; extravagant rice dishes, biryanis and pilaus, each grain separate and full of flavour, garnished with cardamom and strands of saffron; silky-smooth, ice-cold desserts flavoured with essence of roses, decked with tissue-thin sheets of real gold or silver and decorated with a scattering of rose petals; drinks squeezed from fresh fruits. All prepared to please the eye as well as the palate!
For the Moghals, Persia epitomised high culture. Persian became the language of the court, and Persian customs, literature, music, painting and architectural styles merged with the best India had to offer. It is a similar fusion of Persian and Indian culinary styles that sets Moghul cooking apart from other Indian cuisines.

Prep Time : 2-2.30 hour

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Afghani Chicken Tikka - SK Khazana Recipe

  • Boneless chicken legs Cut into 1 1/2 inch pieces 400 grams

  • Hung yogurt 1/2 cup

  • Fresh cream 1/2 cup

  • Garlic paste 1/2 tablespoon

  • Green chilli paste 1/2 tablespoon

  • Black peppercorns crushed to taste

  • Salt to taste

  • Garam masala powder a large pinch

  • Cornflour 1 tablespoon

  • Lemon juice 1 tablespoon

  • Oil 1 tablespoon

  • Butter for brushing

  • Fresh coriander leaves chopped for garnish

  • Onion rings to serve

  • Lemon wedges to serve


Step 1

Whisk together hung yogurt, cream, garlic paste, green chilli paste, crushed peppercorns, salt, garam masala powder, cornflour, lemon juice and oil in a bowl.

Step 2

Add chicken pieces, mix well and keep the bowl in the refrigerator to marinate for 1-2 hours.

Step 3

Preheat oven to 180º C.

Step 4

Skewer marinated chicken pieces onto satay sticks and place on a wire rack. Put the rack in the preheated oven, brush with some butter and bake for 12-15 minutes.

Step 5

Drizzle some aioli on top, garnish with coriander leaves and serve hot with onion rings and lemon wedges.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.