Roasted Afghani Cream Chicken

We’ve had guests round this week from India and in true Mamma Sawhney style, preparations began a couple days before hand and a plethora of dishes were made. I was made in charge of preparing the chicken dish so I decided to go for Afghani Chicken. I’ve only ever eaten this dish in North India, once in Jaipur and more recently this past year, I ate  it in this small little Punjabi cafe called Sandoz in Karol Bagh, Delhi.  It was amazing!  Regardless, I did a little research on it when I got back and I came up with this recipe. This is definitely one of those recipes that should be saved for special occasions. Result was succulent, creamy, rich chicken-major emphasis on the rich. But in the best way. Recipe shown below serves 12. You can either divide by how many servings you want it to yield or use

Serves 12:
3 baby chickens, pre portioned and skinned
6 tbsp heavy cream
6 garlic cloves
3″ ginger
1 1/2 lemons
4 tsp kasturi methi (fenugreek leaves)
6 tbsp white pepper
3 tsp black pepper
Pinch citric acid (optional)
9 tsp salt (or according to taste)
2  tsp garam masala
1 tsp cardamom powder
3 tbsp roasted cashew nuts
2 tbsp almond
3 tbsp olive oil
2 handfuls coriander, chopped

  • To make the marinade, add all of the ingredients listed excluding the chicken) into a food processor. Grind until a coarse paste has formed.
  • In a bowl add the chicken and mix in the paste. Mix well.
  • Marinade for at least 4 hours (overnight is preferable).
  • Preheat oven 170 C/ approx 340 F. (I used a convection oven).
  • Place the marinaded chicken into an oven proof dish that has a lid.
  • Add the chicken to it and secure its lid.
  • Cook for 30 minutes. Remove the lid and carefully turn over the chicken. Let the other side cook for 30 minutes.
  •  You are good to go. Enjoy.

Tandoori Chicken

Tandoori chicken is probably one of the most popular Indian Non Veg dishes. It is generally made at my house when we have dinner parties as an appetizer or as a Summer dish with a side salad.  The basic ingredients for making tandoori chicken are a certain set of spices, yoghurt, lemon and coriander. However, whilst prepping my chicken last week, half way through I looked in the fridge and realised there was no yoghurt to be seen. Nada. So after panicking and a fair bit of rummaging in the fridge, I decided to use milk instead, just to at least help bind all the spices together. I was anxious when I pulled it out of the oven. But the end result? Spicy, flavorful succulent chicken. Pops even said he liked it better than how I usually make it.  So I think this is going to be my new recipe. Also as you can see, the chicken is not red; I opted out usng the red colouring that is usually added. I guess  you can call this ‘unsterotypical tandoori chicken’? All in all this recipe is super easy and super healthy! Have a looky:

Serves 4-6

What we need:
1 whole chicken, skinned and portioned
1 tbsp grated ginger
4 cloves garlic, grated
1 lemon
3 tsp salt
1 tsp garam masala
1/2 tsp chilli powder
1 tsp tandoori masala
1/2 tsp elaichi powder
1 tbsp milk
handful fresh chopped coriander
3 tbsp olive oil

How we do:

  • In a bowl add the chicken and all ingredients listed above and mix well.
  • Marinade and refrigerate for at least 4 hours or overnight. (If you are in a rush, you can cook it immediately, it’s just the longer you let it marinade, the more flavorful the chicken will be) .
  • Preheat oven at the maximum temperature and cook for 10-12 minutes on each size.
  • Balle Balle!! Best served with salad and naan/chappati.


Summer is around the corner and guacamole is a really good accompaniment to wraps, burgers, salads, nachos and potato chips. Also, avocados contain the fats that are good for us so guilt free indulgence all the way!  I’m not a big fan of the store bought stuff so I decided to make it fresh at home. Try it out, let me know what you think..

What we need:
4 avocados
1/2 onion, finely chopped
1 cloves garlic, finely chopped
1 tbsp lemon juice
1 tsp ginger juice (optional)
1 tsp salt (or according to taste)
1/2 tsp black pepper
handful of chopped coriander

How we do:

  • Carefully slice each avocado in half, lengthwise and remove the inner stone. Spoon out the flesh into a bowl.
  • Add the remaining ingredients and mash well until creamy but a but chunky.
  • Balle Balle! You’re done! How simple was that?