Introduction:
Afghani Chicken is a well-known meal from Afghanistan that features traditional cooking methods and is delicious. This delectable dish calls for marinating chicken in a savoury mixture of yoghurt, herbs, and spices before grilling it to perfection till it is soft, juicy, and bursting with mouthwatering flavours. Afghani Chicken Dry will captivate your taste buds with its creamy texture, seductive scent, and subtle spice.
Table of contains:
Ingredients:
- 4 whole chicken legs
- Black pepper (crushed)
- Salt
- 2 tablespoons ginger garlic paste
- ½ tablespoon lime juice
- ½ cup hung curd
- ¼ cup fresh cream
- 2 tablespoons cashew paste
- 2 tablespoons green chili paste
- 1 tablespoon mustard oil
- Chat masala
- Garam masala
- Fresh coriander leaves (chopped)
Cooking instructions :
Each chicken leg should be cut, then it should be put in a basin.
To the bowl, add 1 teaspoon each of salt, ginger garlic paste, lime juice, and 1 teaspoon of crushed black pepper. Give the chicken one hour of marinating.
12 cup hanging curd, 14 cup fresh cream, 2 teaspoons cashew paste, 2 teaspoons green chilli paste, 1 teaspoon mustard oil, 12 teaspoon crushed black pepper, and salt to taste should all be combined in a separate basin. Mix them thoroughly, then evenly coat the marinade.
After the initial 30 minutes of marinating, fully coat the chicken legs with the prepared marinade.
One by one, carefully insert the marinated chicken legs in the hot pan with 2 teaspoons of oil. After five minutes of frying them over medium heat, flip them.
Make careful to cover the chicken with an even layer of the remaining marinade. Cook on low heat for 15 minutes with the lid on the pan.
Cook the chicken further until it is coated in a delicious crust and the marinade has dried up.
Add two tablespoons of finely chopped fresh coriander leaves as a garnish after sprinkling the chicken with a pinch each of chat masala and garam masala.
With the flame out, add a tiny cup of burning coal to the pan to give it a smokey flavour. Immediately cover the pan with a few droplets of oil added over the coal, then allow the chicken to soak up the fragrant smoke for two to three minutes.
Your mouthwatering Afghani Chicken Dry is now prepared for serving.
Conclusion:
As a main meal, savour this savoury Afghani Chicken Dry dish with aromatic rice, naan bread, or a crisp salad. Your appetites for traditional Afghani food will definitely be sated by the combination of succulent chicken flavoured with flavorful spices and creamy marinade.
FAQ:
Q: Can I use something else in place of yoghurt?
A: Yoghurt is essential for flavouring and tenderising chicken. To achieve a genuine flavour, yoghurt is advised. However, you can try using sour cream or buttermilk as a replacement if you have dietary preferences or constraints.
Q: Can I bake or grill the chicken rather than pan-fry it?
A: You can certainly try grilling or baking the marinated chicken, though pan-frying is the traditional way for preparing Afghani Chicken Dry. To ensure that the chicken is well cooked, simply adjust the cooking time and temperature as necessary.
Q: How long can I store leftovers of Afghani Chicken Dry?
A: Afghani Chicken Dry leftovers can be kept in the fridge for up to 3–4 days if they are stored in an airtight container. Before serving, reheat the leftovers in a pan or microwave until well warm.
Q: Can Afghani Chicken Dry be frozen?
A: Freezing Afghani Chicken Dry is not advised because thawing could alter the cooked chicken’s texture. It tastes best whether eaten right away or after being kept in the fridge for a few days.
Additional Tips:
- For extra richness, you can add a pinch of milk-soaked saffron strands to the marinade.
- You can add more red chilli powder or chopped green chilies to the marinade to make it spicier if you like.
- Ensure that you adjust the salt and spices to your own taste.
checkout this recipe in Hindi: click here
Take a look at the alternative spices that can be used to cook this recipe: click here