Afghani Tandoori Chicken |Known for a lip-smacking and flavourful dish. Afghani cuisine always has us wanting for more. This recipe of Afghani chicken is no different. Chicken glazed with distinctive ingredients and grilled.
Pune is heaven for Tandoori lovers. Almost in each corner of this town, you’ll realize little retailers of tandoors with lots of veg and non-veg choices. From the small glass windows, you can see hanging marinated chicken or paneer or other marinated stuff which are ready to be baked in a large charcoal clay oven. Any of these grilled items coming right from the oven can be your first choice as dinner in the chilled nights of Pune’s winter.
Besides that, restaurants are also available with plenty of options. Whenever we wish to have something in tandoor we usually order for Afghani Tandoori Chicken. The most I like about the white-coated tandoori chicken with the burnt brown edges is its tenderness. As it remains marinated in fresh cream. The flavor of malai gets soaked with the chicken pieces getting soft and tender. This post is my hands on the Afghani chicken prepared in the charcoal clay oven which you can try too without much trouble.
Cooked in concerning half-hour. This chicken instruction could be a nice choice to have as a starter or appetizer at a night meal or any special day.
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Afghani Tandoori ChickenCuisine: AfghaniDifficulty: Difficult
Afghani tandoori chicken Known for a lip-smacking and flavourful dish.
1 whole chicken
1 tsp ginger
1 tsp garlic
1 tsp kachri
1 tsp yellow chilli powder
1 tsp turmeric powder
200 gms curd
A pinch of garam masala powder
2 tbsps Bengali gram flour
1 tsp cumin powder
200 gms tomatoes
200 gms onions
2-3 cinnamon sticks
Green coriander leaves
50 ml cream
4 -5 ground cashews
2 tbsp Vegetable Oil
- Clean the chicken, and cut it into pieces.
- Grind the ginger and garlic.
- Beat curd and mix it with ginger garlic paste.
- Add kachri, yellow chili powder, Catch turmeric powder, Cumin powder, Catch garam masala powder and Bengal gram flour.
- Mix well and add salt.
- Add chicken to the curd mixture and set them aside for an hour.
- Put pieces of chicken on a skewer and grill over live charcoal till chicken is half done and remove it.
- Chop tomatoes and onions.
- In a frying pan, heat some oil and add Catch garam masala powder, chopped onions and sauté.
- Add tomatoes and sufficient water to make a thick gravy. Cook for about 10 minutes. Add cashew paste and chicken.
- Cook till the chicken is tender.
- Add the cream and garnish with coriander leaves.
- Serve hot.
- Accompaniments: Naan/Roti/Jeera Rice/Steamed Rice
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