Afghani chicken
Afghani Chicken is creamy, juicy, and mildly spiced, making it an excellent dish for those who enjoy subtle flavours. Perfect for family gatherings or as a show-stopping appetiser!
Ingredients
- 500 grams of chicken bone-in or boneless
- ½ cup yoghurt hung curd for thickness
- ¼ cup fresh cream or malai
- 1 onion
- 2 tablespoons cashew or almond paste soaked nuts blended into a paste
- 1- inch size ginger
- 2 tbsps lemon juice
- 1-2 green chillies adjust to taste
- 1 tsp garam masala
- 2 tsp pepper powder optional for milder heat
- Salt to taste
- A handful of Fresh coriander leaves
- Butter or oil for grilling
Instructions
- In a mixer jar or a food processor add a roughly chopped onion, ginger, garlic, green chillies, soaked cashews, and coriander leaves. Grind them to a fine paste.
- Add this paste to a large bowl, add the yoghurt, fresh cream, lemon juice, garam masala, cumin powder, pepper powder, and salt. Mix until you have a smooth marinade.
- Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2-4 hours, or overnight for best results. This allows the flavours to infuse deeply into the chicken.
- Heat 2–3 tbsp oil or ghee in a non-stick pan over medium heat.
- Add the marinated chicken pieces, ensuring they are not overcrowded in the pan.
- Cook each side for 6–8 minutes until the chicken is golden brown. Flip occasionally to prevent burning.
- Once it has a slight char, remove it from the pan.
- In the same pan add the remaining marinade and cook for 5 minutes.
- Add the grilled chicken and cook for 5 minutes for the flavours to combine.
- Garnish with fresh coriander leaves and serve hot with naan, roti, or a side of green chutney.
Notes
For a Smoky flavour, use a piece of hot charcoal. Place it in a small bowl inside the marinated chicken, add a drop of oil, cover, and let it sit for 10 minutes before cooking.
Preheat the Grill/Oven: Preheat your grill or oven to 200°C. If using an oven, place a wire rack on a baking sheet to catch any drips.
Grill the Chicken: Remove the chicken from the marinade and place it on the grill or baking sheet. Baste with melted butter or oil to keep the chicken moist. Grill for about 20-25 minutes, turning occasionally, until the chicken is cooked through and has a slight char.