Afghani Chicken Fry

120 mins
Serves 1
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Directions

  1. 1Make cuts on the chicken leg pieces.
  2. 2Make cuts on the chicken leg pieces.
  3. 3Make cuts on the chicken leg pieces.
  4. 4Add ginger garlic paste, green chili paste, black pepper powder, lemon juice, and salt.
  5. 5Add ginger garlic paste, green chili paste, black pepper powder, lemon juice, and salt.
  6. 6Add ginger garlic paste, green chili paste, black pepper powder, lemon juice, and salt.
  7. 7Mix all the ingredients well and marinate the chicken for one hour.
  8. 8Mix all the ingredients well and marinate the chicken for one hour.
  9. 9Mix all the ingredients well and marinate the chicken for one hour.
  10. 10In 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.
  11. 11In 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.
  12. 12In 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.
  13. 13Mix well.
  14. 14Mix well.
  15. 15Mix well.
  16. 16Pour the mixture over the marinated chicken and marinate for another hour.
  17. 17Pour the mixture over the marinated chicken and marinate for another hour.
  18. 18Pour the mixture over the marinated chicken and marinate for another hour.
  19. 19Heat cooking oil in a pan.
  20. 20Heat cooking oil in a pan.
  21. 21Heat cooking oil in a pan.
  22. 22Shake off excess marinade from the chicken leg pieces and fry them on high flame, flipping occasionally, until golden.
  23. 23Shake off excess marinade from the chicken leg pieces and fry them on high flame, flipping occasionally, until golden.
  24. 24Shake off excess marinade from the chicken leg pieces and fry them on high flame, flipping occasionally, until golden.
  25. 25Pour the remaining marinade over the chicken.
  26. 26Pour the remaining marinade over the chicken.
  27. 27Pour the remaining marinade over the chicken.
  28. 28Cover and cook on low flame until the chicken is tender.
  29. 29Cover and cook on low flame until the chicken is tender.
  30. 30Cover and cook on low flame until the chicken is tender.
  31. 31Remove the lid and dry the masala on high flame, coating it onto the chicken.
  32. 32Remove the lid and dry the masala on high flame, coating it onto the chicken.
  33. 33Remove the lid and dry the masala on high flame, coating it onto the chicken.
  34. 34Place a small container with hot charcoal in the pan, add a little oil on top of the charcoal for smoke.
  35. 35Place a small container with hot charcoal in the pan, add a little oil on top of the charcoal for smoke.
  36. 36Place a small container with hot charcoal in the pan, add a little oil on top of the charcoal for smoke.
  37. 37Cover the pan to infuse the smoky flavor.
  38. 38Cover the pan to infuse the smoky flavor.
  39. 39Cover the pan to infuse the smoky flavor.
  40. 40Squeeze lemon juice over the chicken.
  41. 41Squeeze lemon juice over the chicken.
  42. 42Squeeze lemon juice over the chicken.
  43. 43Garnish with fresh mint and lemon slices, and serve with salad and your favorite dip.
  44. 44Garnish with fresh mint and lemon slices, and serve with salad and your favorite dip.
  45. 45Garnish with fresh mint and lemon slices, and serve with salad and your favorite dip.

Ingredients

  • 2 Chicken leg pieces
  • 2 Chicken leg pieces
  • 2 Chicken leg pieces
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Green chili paste
  • 1 tbsp Green chili paste
  • 1 tbsp Green chili paste
  • 0.5 tsp Black pepper powder
  • 0.5 tsp Black pepper powder
  • 0.5 tsp Black pepper powder
  • 2 tsp Lemon juice
  • 2 tsp Lemon juice
  • 2 tsp Lemon juice
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 0.5 Hung yogurt
  • 0.5 Hung yogurt
  • 0.5 Hung yogurt
  • 3 tbsp Cashew paste
  • 3 tbsp Cashew paste
  • 3 tbsp Cashew paste
  • 0.25 Fresh cream
  • 0.25 Fresh cream
  • 0.25 Fresh cream
  • 0.5 tsp Black pepper powder
  • 0.5 tsp Black pepper powder
  • 0.5 tsp Black pepper powder
  • 0.5 tsp Garam masala powder
  • 0.5 tsp Garam masala powder
  • 0.5 tsp Garam masala powder
  • 0.5 tsp Chat masala powder
  • 0.5 tsp Chat masala powder
  • 0.5 tsp Chat masala powder
  • 2 tbsp Cooking oil
  • 2 tbsp Cooking oil
  • 2 tbsp Cooking oil
  • Mint leaves for garnish
  • Mint leaves for garnish
  • Mint leaves for garnish
  • Lemon slices for garnish
  • Lemon slices for garnish
  • Lemon slices for garnish

Equipment

ColanderKnifePanTongsWhiskLid