Murg Afghani
Mild, regal, deeply aromatic
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What distinguishes Murg Afghani from Tandoori Chicken?
Unlike the fiery red, spicy Tandoori Chicken, Murg Afghani features a pale, creamy marinade rich in nuts and cream, offering a much milder, softer flavor.
Does Murg Afghani have a lot of gravy?
This is a dry starter or appetizer roasted in a tandoor, though it retains a thick, rich coating from the creamy marinade rather than a liquid gravy.
Is the chicken used boneless or bone-in?
Traditional Murg Afghani is typically prepared with bone-in chicken pieces to enhance the juiciness of the meat during cooking.
What are the main allergens present?
This dish contains significant amounts of dairy(cream, yogurt) and tree nuts(usually cashews), making it unsafe for those with these allergies.
Does this dish have a sweet taste?
While it is not a dessert, the cream and cashews lend a very subtle, natural sweetness that balances the savory spices.
About Murg Afghani
Murg afghani sits among the pale, cream-based tandoori dishes, and despite the name it has more to do with the kitchens of the Mughal court than with Afghanistan. It belongs to the same family of white, mild preparations that were developed as a softer alternative to the heavily spiced red roasts, leaning on nuts and dairy for body rather than chilli. At BHARAT we prepare it with bone-in chicken in a marinade of cashew paste, fresh cream, white pepper and green chilli. There is no red chilli and no turmeric in the mix, which is why the chicken comes off the skewer pale and white rather than coloured, and we use no food colouring at all. Please note the marinade contains cashew and cream. Our chicken is halal-marked, sourced daily from Makro, and there is no pork in the kitchen. Cooking takes place in a real charcoal-fired clay tandoor at roughly 480 degrees, not a gas oven, and the high heat sets the creamy coat into a soft, pale crust within seconds while keeping the meat on the bone juicy. Our chef from Uttarakhand keeps a close eye so the cream firms without browning hard. The flavour is mild and rounded, with a faint natural sweetness from the cashew and cream and a gentle warmth from white pepper and green chilli, and the bone-in pieces stay moist throughout. It is finished with butter and a squeeze of lime. We serve it with sliced onion, lemon and mint chutney. Because there is no chilli heat to speak of, it suits diners who prefer mild food, and it pairs well with a plain naan.
Best ordered fresh — call ahead if you are coming straight after work. Visit BHARAT →
See also: the Non-Veg Starters menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.