Smokey flavored and creamy, this Afghani chicken recipe is a must try this Eid.
For those who love charcoaled flavored meat bursting with spices and deliciousness, this recipe is what you will love.
Chicken ½ kg
Salt To taste
Chat masala ½ teaspoon
Garam masala 1 teaspoon
Dried fenugreek (sokhi methi) 1 teaspoon
Ginger garlic 1 teaspoon
Onion ½ cup
Green chilies 2-3 or to taste
Black pepper 1 tablespoon
Lemon juice 1 tablespoon
Yogurt ½ cup
Oil ½ cup
Coal 1 piece
In a blender add yogurt, onions and green chilies to make a paste.
In a bowl take chicken and add salt, chaat masala, garam masala, dried fenugreek (sokhi methi), ginger garlic paste, the yogurt, onion and green chilies paste, black pepper and lemon juice
Let the marinated chicken sit for 1-2 hours.
(Tip: the longer you leave it for marination, the better it will taste).
In a cooking pot heat some oil, add the marinated chicken and let it simmer on medium heat until soft and tender.
Once the chicken has been properly cooked, put the flame on high and cook it until you see oil at the sides.
(Tip: Do not completely dry it out and leave some gravy in it)
Heat the coal until it turns slightly red.
Take a piece of bread slice, place it above the cooked chicken.
Than place the coal on top of the bread slice, add a few drops of oil and cover it with a lid.
Let the smoke sit for 1-2 minutes.
Dish it out and garnish with coriander leaves and some green chillies.
This Afghani chicken recipe can easily fill one serving bowl, well enough for 3-4 people.
Serve it with hot tandoori naan and kofta pulao and watch people lick their finger in appreciation.