Smoky Afghani Chicken
Serves 1
Directions
- 1Cut slits into 1lb of chicken and set aside to prepare the marinade.
- 2In a blender, grind 1/2 bunch of cilantro, 2-3 stems of fresh mint leaves, 5-6 green chilies, 1 medium onion, 7-8 SWAD cashews, a 1-inch piece of ginger, and 5-6 cloves of garlic.
- 3Blend to a smooth paste and set aside.
- 4In a large bowl, add 1 cup yogurt, 1 cup fresh cream, 1 tsp black pepper, 1 tbsp kasuri methi, 2 tsp lemon juice, 1 tsp garam masala, 1 tsp chaat masala, and salt to taste.
- 5Mix thoroughly.
- 6Add the green blended chutney and mix well to combine and form the marinade.
- 7Pour half of the marinade mixture over the chicken and set aside to marinate for 30 minutes.
- 8Prepare the marinated chicken for smoking by placing a piece of tinfoil in the middle of the chicken.
- 9Light a piece of coal on the stove, and place on the tinfoil.
- 10Finally, drizzle a few drops of oil on the coal to create smoke, and cover with an airtight lid.
- 11While smoking, add 2 tbsp of butter to a griddle or a frying pan over medium / high heat.
- 12Add the marinated and smoked chicken pieces and cook for about 7-8 minutes on each side.
- 13In a large pan over medium heat, add 2 tbsp oil and the remaining half of the marinade from earlier.
- 14Cook until the oil begins to separate.
- 15Add all of the cooked chicken pieces and continue cooking everything together for about 10 minutes to finish.
- 16Serve with plain white rice or a naan.
Ingredients
- 1 lbs Chicken
- 0.5 bunch Cilantro
- 2 stems Fresh Mint Leaves
- 5 qty Green Chilies
- 1 medium Onion
- 7 qty SWAD Cashews
- 1 inch piece Ginger
- 5 cloves Garlic
- 1 cup Yogurt
- 1 cup Fresh Cream
- 1 tsp Black Pepper
- 1 tbsp Kasuri Methi
- 2 tsp Lemon Juice
- 1 tsp Garam Masala
- 1 tsp Chat Masala
- 0 to taste Salt
- 2 Tbsp Butter
- 2 tbsp Oil
- 0 Smoke Coal
Equipment
blenderlarge bowltinfoilstovegriddle or frying panlarge pan
Tips
- A unique touch of smoky aroma is added using coal.
- Serve with plain white rice or a naan.
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