Rawaayt's Afghani Chicken is a tribute to the rustic kitchens of the Hindu Kush, where fire-grilled meats are prized for their charred skin and impossibly tender interior. We marinate plump drumsticks for at least 12 hours in hung yogurt, garlic, ginger, green chillies, white pepper, cardamom, and a touch of cream — a marinade that tenderizes without overpowering the natural flavour of the chicken.
Each piece is then placed in our high-heat grill where the marinade caramelises into a delicate golden crust. The result: a smoky, milky-spiced finish that's unlike any tandoori dish you've tried before — rich, mellow, and deeply aromatic. It's why guests across south Edmonton, from Summerside to Walker, return week after week.
Why Locals Love Our Afghani Chicken
Unlike heavily spiced tandoori varieties, our Afghani recipe lets the yogurt and white pepper do the talking. It's mild enough for kids, layered enough for spice lovers, and 100% halal — making it a safe pick for family dinners and group orders alike.
Best Way to Enjoy It
Pair the Afghani Chicken with our garlic naan and a side of mint chutney, or fold it into a wrap for lunch. For a fuller experience, order it alongside our Chicken Tikka Masala for a two-flavour combo plate that perfectly captures the Rawaayt menu.
