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Afghani Style Tandoori Chicken

Afghani Style Tandoori Chicken is an incredibly moist and juicy and tender roasted chicken marinated with yogurt, kasoori methi (dried fenugreek leaves) and few spices. This tandoori chicken is full of flavours and is perfect to roast the chicken in the bbq or grill it in the oven.
Course: Appetizer, Main Course, Side Dish
Cuisine: Afghani, gluten free, Indian, Middle Eastern
Keyword: afghani tandoori chicken, chicken tandoori recipe, tandoori chicken, tandoori chicken in white sauce, tandoori chicken with yogurt, white chicken tandoori recipe
Servings: 4 people
Author: Arpita@Gastronomic Bong


First marinate:

  • 1 kg Chicken (I used chicken legs)
  • 1 1/2 tbsp Ginger-garlic paste
  • 2 tbsp Lime/lemon juice
  • Salt as per taste

Second Marinate:

  • 1 1/2 cup Thick Yogurt (I used greek yogurt)
  • 2-3 tbsp Kasoori methi (crushed into powder)
  • 1 tsp Cardamom powder (freshly crushed)
  • 1/4 cup Chopped coriander leaves
  • 1/2 tsp pepper powder (white or black)
  • 2 tbsp Cream cheese (optional)
  • Oil for brushing
  • Salad and chutney to serve

Ground to paste:

  • 10-12 Cashewnuts soaked in warm water for 10-15 mins
  • 2-3 Green Chilies


  • Slash the chicken legs 3 to 4 times and then add the chicken in a large bowl.
  • The first marination: Marinate the chicken with ginger garlic paste, lime juice and salt and refrigerate for an hour or 2.
  • Meanwhile place the cashew nuts and chilies in a grinder and make a fine smooth paste.
  • The second marination: Take out the chicken from the fridge an add yogurt, kasoori methi, cream cheese, freshly ground cardamom powder, pepper powder, coriander leaves and cashewnut-chili paste and massage the chicken with the marinade really well with hands. Now cover and chill overnight or at least for 8 hours.
  • When ready to cook, preheat the grill to medium. 
    For grill and baking in the oven check Notes**
  • Place the chicken legs on a rack of a lined baking tray and brush it with oil. When the grill is hot add the baking tray and grill the chicken for 20-25 minutes turning 1s. The chicken should be nicely charred and cooked through.
  • Serve it hot with lots of salad and mint chutney.


**If using a bbq: simply fire up the bbq to medium high heat and place the chicken pieces and grill for 15 to 20 minutes turning regularly and slathering with marinade and oil until the chicken is cooked through.
**If you want to bake chicken tandoori in the oven: Preheat the oven to 180 degrees C. Line a baking tray with foil and place the rack on the tray. Place the chicken pieces on the rack and slather with some oil. bake for 15 minutes. Then turn and slather with more marinade and oil and bake for 10 mins. Then crank up the heat to 220 C/440 F and further bake for 10 mins to get some charred spots. 
I used chicken legs but you can also use chicken thighs or chicken drumsticks or chicken breast. (If using chicken breast the cooking time will be different. It will take less time to cook the chicken breast. So keep an eye for its doneness after 10 to 15 mins)