Afghani Chicken Recipe 

This dish is slightly bland but goes down smoothly, a twist in masala and cooking style as always from an Angloindian point is icing on the cake.

Cooking time: 2 ½ hrs

Main ingredients:

2 kg Chicken skinned and cut in quarters

½ cup finely ground ginger/garlic paste

½ cup thick rich cream

1 tsp cardamom powder

2 tsp lemon juice

3 tsp cashew nut and almond paste

1 clove

1 small piece of cinnamon

Freshly ground pepper

Salt to taste

2 tbs vegetable oil

Method of preparation:

Dry washed pieces of chicken onto dry towel, make tooth pick holes into the chicken pieces or with sharp pointed knife.

Rub your lime juice, ginger/garlic paste, cardamom, thick cream along with your nut paste, pepper powder, salt and vegetable oil, squeeze lime juice all over and set aside in deep bowl to marinate for 3 hours in fridge. Crush clove and cinnamon and keep aside.

Take out your grill and preheat well in advance – Sprinkle crushed clove and cinnamon on to the chicken pieces and grill till the chicken is tender, turn the pieces frequently for that evenly balanced grill taste.

Serve hot with onion rings, slice of lime coriander leaves and half boiled egg as topping.