Ramadan Sehri Special: 3 Royal Gravies & Afghani Naan | Easy Recipes

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Welcome back to my kitchen!
Today I’m sharing three rich, delicious, restaurant-style chicken gravies that are perfect for Sehri during the blessed month of Ramadan. These gravies are wholesome, flavourful, and keep you full for long hours — ideal for the fasting day ahead.

✨ What’s Included in this Video?
1️⃣ Afghani Malai Tikka Chicken Gravy – creamy, mild, and melt-in-your-mouth.
2️⃣ Darbar-e-Hara Masala – royal green masala gravy full of aroma and flavour.
3️⃣ Chicken Lahori – spicy, tangy, authentic Lahori-style chicken gravy.
4️⃣ Afghani Naan Recipe – soft & fluffy naan, perfect to pair with all gravies.


⭐ Afghani Malai Tikka Chicken – Full Recipe

Chicken Marination
Take 1 kg boneless chicken pieces and prepare the marinade:
50 gms hung curd
50 gms Fresh Cream
1 tsp vinegar
1 tbsp mustard oil
2 tbsp ginger-garlic paste
1 tsp Aromat powder
1 tsp salt
1 tsp black pepper powder
2 tsp white pepper powder
2 tbsp tandoori masala (non-red) or garam masala powder

Mix everything well and apply to chicken.
Give coal dhungaar for 5 minutes, keeping it covered.
Marinate for a few hours.

Now cook the chicken.
It will release moisture — do not dry it, as this moisture will be added to the gravy later.
Remove the chicken pieces and give a charred effect on high flame or grill pan.

Gravy Base
In a pan add:
1 onion
9–10 garlic cloves
6–7 cashews
1 tbsp charmagaz
Drizzle 1 tsp oil

Fry everything till slightly brown.
Add:
1 tbsp corn flour
1 tbsp milk powder
¼ cup milk
¼ cup water

Let it boil and thicken.
Switch off the flame and add 100 gms curd.
Blend into a smooth paste.

Final Gravy Preparation
Heat oil + ghee in a pan and add:
1 dalchini piece
3 cloves
1 green cardamom
1 tsp shahi jeera
1 tsp jeera
1 tsp kasuri methi
Green chilli slits as required
2 tsp Yakhani Masala or ½ tsp each of dhaniya powder, jeera powder, saunf powder & garam masala

Roast for a minute.
Add the blended paste along with the excess chicken moisture.

Add 2 cups water and let the gravy cook nicely.
Now add the charred chicken pieces.

Cook for 15–20 minutes for perfect flavour.
Finish with ½ cup fresh cream or homemade malai.
Serve hot with Afghani Naan.

⭐ Afghani Naan – Full Recipe
Dough Preparation
Activate yeast:
2 tsp sugar
4 tsp yeast
Warm water as required
Mix and keep covered for 5 minutes until frothy.
Now add:
3 tsp salt
3 tbsp milk powder
2 tbsp curd
1 cup wheat flour
3 cups maida
2 tbsp oil
Knead a soft, slightly sticky dough.
Add a little more oil and knead again.
Cover and rest in a warm place until the dough doubles in size.

Shaping & Baking
Prepare a baking tray with butter paper.
Take a large dough ball, dip hands in butter-milk mixture (melted butter + milk) and flatten the naan as shown in your video.

Give deep inserts on the sides.
Apply another butter-milk wash.
Make cuts with a knife and sprinkle khus khus or sesame seeds.
Bake at 200°C:
Top rod ON – 25 minutes
Both rods ON – last 5 minutes
(Middle rack)
Remove, brush again with butter-milk wash, cover for a few minutes and serve.
These are the BEST options to prepare for Sehri this Ramadan — so don’t forget to SAVE this video!

Try them and let me know in the comments which one becomes your favourite this Ramadan! 💚
Written Recipe for Darbar e Hara Masala and Chicken Lahori in comments Section 👇🏻

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