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new australian cookbook

Kebabeh Degee Morgh (Chicken Kebab)

Farida Ayubi of Parwana Restaurant
Prep Time 15 mins
Cook Time 30 mins
Course Main
Cuisine Afghani
Servings 4


  • 250 mls sunflower oil
  • 1 kg chicken thighs and drumsticks, bone in, skin removed
  • 2 ripe tomatoes, pureed in a blender
  • 1 tsp fresh ground coriander
  • 1 tsp fresh ground cumin
  • 1 tsp fresh ground fenugreek seeds
  • 1 tsp salt
  • 1 tsp nigella seeds
  • 1/2 tbsp grated fresh ginger
  • 1/2 tbsp grated fresh garlic
  • 2 fresh long red chillies, thinly sliced
  • 130 gms plain yoghurt
  • naan flatbread
  • green chilli, lime cheeks, to serve


  • Heat the oil in a large wok over high heat. Add the chicken and cook, turning occasionally until golden brown.
  • Add the tomato, spices, ginger, garlic, chilli and yoghurt. Mix to coat chicken and combine.
  • Cook for 15 minutes, until chicken is cooked through.
  • Serve with the chicken and sauce over the naan, garnish with green chilli and lime cheeks.
Keyword Chicken