Afghani Chicken Fry
Directions
- 1Make cuts on the chicken leg pieces.
- 2Add ginger garlic paste, green chili paste, black pepper powder, lemon juice, and salt.
- 3Mix all the ingredients well and marinate the chicken for one hour.
- 4In a bowl, add hung yogurt, cashew paste, fresh cream, black pepper powder, cumin powder, garam masala powder, green chili paste, chat masala powder, and salt.
- 5Mix well.
- 6Pour the mixture over the marinated chicken and marinate for another hour.
- 7Heat cooking oil in a pan.
- 8Shake off excess marinade from the chicken leg pieces and fry them on high flame, flipping occasionally, until golden.
- 9Pour the remaining marinade over the chicken.
- 10Cover and cook on low flame until the chicken is tender.
- 11Remove the lid and dry the masala on high flame, coating it onto the chicken.
- 12Place a small container with hot charcoal in the pan, add a little oil on top of the charcoal for smoke.
- 13Cover the pan to infuse the smoky flavor.
- 14Squeeze lemon juice over the chicken.
- 15Garnish with fresh mint and lemon slices, and serve with salad and your favorite dip.
Ingredients
- 2 Chicken leg pieces
- 1 tbsp Ginger garlic paste
- 1 tbsp Green chili paste
- 0.5 tsp Black pepper powder
- 2 tsp Lemon juice
- 1 tsp Salt
- 0.5 Hung yogurt
- 3 tbsp Cashew paste
- 0.25 Fresh cream
- 0.5 tsp Black pepper powder
- 0.5 tsp Garam masala powder
- 0.5 tsp Chat masala powder
- 2 tbsp Cooking oil
- Mint leaves for garnish
- Lemon slices for garnish
Equipment
ColanderKnifePanTongsWhiskLid
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