1 kg Chicken cut into 8-12 pieces
½ Cup Fresh Curd
¼ Cup Fresh Unsweetened Dairy Cream
2 tbsp Ginger-Garlic Paste
½ tsp Garam Masala
1 tbsp Chaat Masala
1 tbsp Roasted Dry Fenugreek
Salt as per taste
2 tbsp Lemon Juice
For Smoke Infusion:-
1 Piece Charcoal
Take a pan and toast the fenugreek lightly for 30 seconds to a minute till crisp. After toasting transfer it to a bowl and let it cool down.
In a large bowl add curd, dairy cream, ginger-garlic paste, garam masala, chaat masala, roasted fenugreek, salt (as per taste) and juice of half a lemon. Mix all these ingredients nicely to make a creamy marinade. Cover the chicken pieces with the marinade properly.
Light up a wood charcoal by placing it straight on the burner. Once the charcoal starts burning put it in a bowl and place that bowl in the marinated chicken. Add some oil and once the charcoal starts smoking cover the marination bowl with the lid immediately.
Heat the oil in a pan on moderate flame. Carefully add the marinated chicken to the pan. Flip the chicken pieces after a minute. Scrape off the residual marinade from the pan. Once the marinade from the pan dries up add the remaining marinade and give it a mix. After 3-4 minutes add in some water and reduce the flame. Cover the pan with a lid and let the chicken cook for 10-12 minutes on low flame. Then remove the lid and baste the chicken pieces with the reduced marinade in the pan. Turn the flame off after a minute.
Chop some red chillies, lemon and fresh mint leaves and garnish the dish.
Your delicious Afghani Chicken is ready to be served. Cook this simple and easy recipe at home and let us know how it turned out in the comments section below. KEEP COOKING!
Host : Varun Inamdar
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Pvt Ltd
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