This chicken dish, kebabeh degee morgh, is an authentic Afghan dish made by cooking bone-in chicken pieces in a fragrant spiced tomato sauce. It’s among the most flavorful chicken we’ve tried. And we’ve eaten a lot of chicken.
*What is Fenugreek Seed?
Have you ever wondered why your home-cooked curries seem to be missing something? A little something that Indian restaurant curries have that you just can’t put your finger on? Fenugreek seeds might be what you’re seeking. Small, square-shaped, golden seeds with a distinct maple syrup flavor and subtle bitterness, fenugreek adds sweetness and depth of flavor. It can be used whole or ground and can often be found in garam masala and panch phoran (Indian 5-spice).
Chicken Kebabs | Kebabeh Degee Morgh
- Quick Glance
- 55 M
- 55 M
- Serves 4
In a large wok over high heat, warm the oil. When the oil is medium-hot, carefully place the chicken in the wok and cook, turning occasionally, until golden brown, about 10 minutes.
Add the tomatoes, salt, the crushed spices, nigella seeds, ginger, garlic, sliced chiles, and yogurt. Mix to coat the chicken and then reduce the heat to medium.
Cook the chicken until no trace of pink remains, and has reached an internal temperature of 165°F (74°C) and a thickened sauce has formed, about 15 minutes.
Serve the chicken and sauce over naan flatbread with green chiles and lime wedges.
Recipe Testers' Reviews
This recipe forced me to cook outside of my comfort zone and boy am I glad I did. After all was said and done, I had prepared a delicious meal and I exited the kitchen a more confident cook.
Preparation was easy and the cooking time was quick. Things got exciting when it came to the cooking method. I don't use a wok often and I'm not used to cooking with oil on high heat. To be honest, I was a little scared of it but I decided to trust the recipe and I went with it. I followed the recipe to a T and it turned out perfectly. The chicken cooked through and was juicy, the sauce thickened, and the house filled with a mouth-watering aroma!
I had two types of naan—wheat and white (bleached flour). I warmed the naan on my comal and both went well with the chicken and the sauce. I served the chicken still on the bone. This is a messy recipe—both cooking and eating—but it is DELICIOUS.
Leftovers reheated well. I went easy on the peppers and served extra on the side for those that like it hot. I will be making this recipe again and again and again. We loved it.
This recipe is delicious. It comes together in no time at all and is a perfect candidate to be a weeknight winner. My spices are no more than 2 to 3 months old and that lead to an intensely flavored sauce that everyone kept grabbing more of.
The chicken was juicy and perfectly cooked. Since the entire sauce can pretty much be assembled in the same blender you blitz the tomatoes in, it makes for less cleanup, and can be accomplished in the time the chicken is frying. This ultimately turned out to be a delicious and flavorful dish I'm already being asked to put into regular rotation.