Chicken Afghani (Creamy White Marinade Grilled Chicken)

First marinade: Rub chicken with lemon juice and salt. Rest 20 minutes. Second marinade: Blend cream, cashew paste, yoghurt, ginger-garlic paste, white pepper, cardamom, and salt into a smooth, thick, ivory-coloured marinade. Coat chicken thoroughly, getting into every score mark. Marinate 4–6 hours refrigerated (overnight for best flavour).

About 10 min

Tip: The white pepper and cardamom are the only heat/spice sources — if you like more heat, add a small amount of green chilli paste (never red chilli, which would break the white colour profile).

Remove from fridge 30 minutes before cooking. Place on a grill or wire rack in an oven at 220°C. Roast 20 minutes, turning once. Baste with ghee halfway through. The chicken should be just slightly golden on the surface with a few charred marks — not deeply browned (the white-cream colour is part of the dish's visual identity). The marinade should set and crust slightly.

About 20 min

Tip: Chicken Afghani should look pale and creamy, not deeply browned. Reduce oven temperature if it's browning too fast — the goal is gentle cooking with the heat conducting through the thick cream coating.

Serve on a sizzler plate or wooden board. Drizzle remaining ghee over the top. Garnish with lemon wedges, sliced onion, and fresh coriander. Serve with rumali roti (thin, handkerchief-like bread) or butter naan. Afghani chicken is often accompanied by a simple green chutney.

About 5 min

Tip: A squeeze of lemon at the table is transformative — the acidity cuts through the cream coating and brightens all the flavours dramatically.