Best 4 Afghani Chicken Recipes

AFGHANI CHICKEN

Steps:

• Wash chicken quarters and dry using a clean cloth or paper towel. Prick chicken all over with a sharp kitchen knife and place in a bowl. Mix lime juice, ginger, garlic, cream, cardamom, cashew nut paste, salt, pepper, and oil together in a medium bowl. Rub chicken all over with lime mixture. Transfer to a baking dish or large shallow bowl and marinate for 2 to 4 hours in the refrigerator.
• Preheat a grill to medium. Grill chicken quarters for about 25 minutes or until fully cooked, turning pieces over halfway through cooking.

AFGHANI CHICKEN WITH SPINACH

Steps:

• Flour the chicken breasts.
• Sear in olive oil.
• Add onion; saute 2 minutes.
• Add garlic.
• Add turmeric, nutmeg, and cinnamon; cook 1 minute; do not burn.
• Add tomatoes and chicken stock.
• Bake in oven at 350 degrees Fahrenheit covered for 1 hour until meat is tender.
• Remove dish from oven.
• Add spinach; stir until wilted.
• While spinach is wilting, place pine nuts on cookie sheet; roast for 3 minutes in oven; do not burn.
• Cool slightly.
• Add yogurt and lemon juice.
• Add toasted pine nuts to top.

SWEET AFGHANI RICE WITH LEMON & CHICKEN (ZARDA PALAU)

Steps:

• Preheat oven to 300F (yes that low).
• Boil shredded peel in 1 cup water for 5 minutes, drain & rinse.
• Desolve sugar in 1/2 cup water, add peel and boil gently for 5 minutes or until syrup is thick. Set aside.
• Heat 1 tbs ghee or oil in a frying pan and fry almonds gently until golden (Watch carefully they brown quick when you turn your head.) Remove from pan once done.
• Add remaining ghee or oil and brown chicken pieces on all sides, remove with a slotted spoon and season chicken with salt and pepper.
• Add onion to the pan and fry gently until soft and slightly browned.
• Add 1/2 cup water to the pan to lift browned juices, return chicken and simmer gently for 7 minutes.
• Bring 5 cups of water to a boil in a large pot. Add washed rice and salt to taste.
• Return to a boil and boil for 8 minutes then drain in a colander or sieve.
• Turn rice into a bowl and pour syrup over rice. Toss rice and spread half into a greased casserole dish.
• Arrange chicken pieces on top with the onion and half the cooking liquid.
• Spread remaining rice on top, pour on remainder of chicken liquid evenly.
• Cover casserole and cook in oven for 40 minutes.
• Meanwhile steep pounded saffron threads in hot water. (An Arab coffee cup is the perfect size for this).
• When palau is cooked remove top layer of rice and arrange around edge of warm serving platter. put chicken pieces aside and place bottom layer of rice in center of platter. Top with chicken pieces and garnish with reserved almonds. Pour saffron liquid over the rice boarder and serve immediately with yogurt.

AFGHANI CHICKEN TANGRI KAWABS

Steps:

• Clean and wash the chicken legs and make incisions.
• Apply ginger garlic paste and keep aside for 20 minutes.
• In a separate bowl, mix white pepper, fresh cream, cashewnut paste, egg yolk, chopped green chilli, garam masala (recipe#40293) and salt.
• Add this marinade to the chicken and refrigerate for 4 1/2 hours.
• Heat oven to medium and place chicken legs on a roasting rack.
• Bake chicken for 12 minutes.
• Take out chicken and baste it with ghee/clarified butter and further grill for 8 minutes.
• Turn drumsticks once, midway, while grilling Remove, sprinkle with chaat masala (recipe#47560) and serve hot.