Tandoori Afghani Chicken
Ingredients:
- 1 kg chicken (whole or drumsticks)
- 1 cup thick yoghurt or hung curd
- 2 tablespoons fresh cream
- 2 tablespoons cashew paste (take 10 cashews and blend them in a mixer with a little water)
- 2 tablespoons ginger-garlic paste (store-bought or home-made)
- 2 teaspoons green chilli paste
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Juice of 1 lemon
- Salt as per taste
- 2 tablespoons mustard oil or regular oil
For cooking and garnish:
- Butter or ghee
- Chaat masala (optional, for garnish)
- Fresh coriander leaves (chopped, for garnish)
- Lemon wedges (for garnish)
Instructions:
1. To prepare Tandoori Afghani Chicken, start by cleaning and pat drying the chicken pieces. Make deep cuts on the chicken to allow the marinade to penetrate.
2. Rub the chicken with lemon juice, salt, and half the ginger-garlic paste. Let it rest for 30 minutes.
3. In a large bowl, mix yoghurt, fresh cream, cashew paste, green chilli paste, garam masala, cumin powder, coriander powder, and remaining ginger-garlic paste. Add mustard oil for a smoky flavour.
4. Coat the chicken evenly with this marinade. Cover and refrigerate for 4-6 hours, preferably overnight.
5. Preheat your oven to 200°C (400°F) or prepare a charcoal grill.
6. Place the marinated chicken on a baking tray or skewers for grilling. Cook in the oven for 25-30 minutes, turning midway and basting with butter for a juicy texture. If using a grill, cook on medium heat, turning frequently and basting with butter for it to be juicy.
7. Once the chicken is cooked through and has a golden char, remove it from the oven. Next, sprinkle some chaat masala and garnish with fresh coriander leaves.
8. Plate the Tandoori Afghani Chicken with lemon wedges, mint chutney, and onion rings for a classic touch.
Recipe by: Heema Arya
