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- Marination Time
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Serving
- 3-4
Ingredients |
|
| Small whole Chicken (or big pieces) | 1 whole small or 4 pieces |
| Melon seeds (magaz) | 1 table spoon |
| Cashew nut (kaju) | 4-5 pieces |
| Green chillies (hari mirch) chopped | 4 table spoons |
| Poppy seeds (khuskhus) | 1 table spoon |
| Cream (malai) | ½ cup |
| Butter | 2 table spoon |
| White pepper (safed mirch) | 2 tea spoon |
| Black pepper (kali mirch) crushed | 1 table spoon |
| Curd (dahi) | 1 cup |
| Garlic (lahsan) cloves | 5-6 pieces |
| Salt | To Taste |
Instructions
- Clean the chicken and slit it with sharp knife and keep aside.
- Make a paste of Melon seeds, poppy seeds, cashew nuts, garlic, black pepper, white pepper and green chilies in a grinder. Add curd, cream and salt in this paste and marinate chicken with this.
- Keep this marinated for 4-6 hours. Now brush it with butter and grill it in tandoor ( I prefer to cook it in in microwave first for 8-10 minutes at 100% power and then I grill it in oven for 10-12 minutes. This makes the Afgani chicken very juicy).
- Serve "Afgani chicken " hot with onion rings.
- Recipe Type : Chicken, Kabab / Starter, Non vegetarian
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