Tandoori Afghani Chicken Half/Full
Ancient spice, modern craving
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 portions are available for the Afghani Chicken?
You can order it as a half portion(great for sharing between two) or a full portion(ideal for a larger family or group).
What gives it the 'Afghani' style flavor?
The signature flavor comes from a rich, white marinade based on cream, melon seeds or cashews, and subtle spices, avoiding the red chilies typical of regular tandoori chicken.
Does this dish have a gravy or sauce?
It is served as a dry tandoori starter, though the heavy cream marinade forms a thick, deliciously clinging layer on the chicken pieces.
Is this a good option for someone who dislikes spicy food?
Absolutely! It is designed to be very mild, rich, and aromatic without any sharp heat or deep spice.
Are there dairy products in the marinade?
Yes, it is heavily reliant on dairy, including yogurt, cream, and sometimes butter, to achieve its rich texture.
About Tandoori Afghani Chicken Half/Full
Tandoori afghani chicken is the white, mild version of the classic tandoori roast, served as a half or full bird. It comes from the Mughlai tradition of pale, cream-based preparations that were built as a softer alternative to the deep red, chilli-heavy tandoori chicken, and the name points to a court-kitchen style rather than a strict geography. The half-or-full format makes it the direct counterpart to standard tandoori chicken on the menu, but with an entirely different flavour profile. At BHARAT the bird is marinated in cashew paste, fresh cream, green chilli and cardamom. There is no red chilli and no turmeric, so the chicken stays white and pale once roasted, and we use no food colouring whatsoever. 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 about 480 degrees rather than a gas oven, and our chef from Uttarakhand turns the bird so the heat reaches it evenly. The high temperature sears the creamy coat in seconds and keeps the bone-in meat juicy, with the cream setting into a thick, pale layer that clings to the pieces instead of browning. The flavour is mild and rich, with a soft natural sweetness from cashew and cream and only a gentle lift from green chilli, and the meat pulls cleanly from the bone. It is finished with butter and a squeeze of lime. We serve it with sliced onion, lemon and mint chutney. The half portion suits two sharing, while the full bird with naan makes a mild, rich meal for a group.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Non-Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.