Cuisine: Afghani Chicken Kebab- How to make this tasty item

 



Rich, creamy and delicately spiced, Afghani Chicken Kebab is a popular delicacy known for its mild heat and melt-in-the-mouth texture. Unlike spicy kebabs, this version relies on the richness of cream, yogurt and nuts, making it aromatic and flavourful. Perfect as a starter or a party appetiser, it can be cooked on a pan, grill, or in an oven.

Ingredients

500 g chicken, cut into small pieces

Turmeric powder

Black pepper powder

Garam masala powder

A few almonds

Green chillies

Water, as required

Thick yogurt

Ginger paste

Garlic paste

Salt, to taste

Fresh cream

Kasuri methi (dried fenugreek leaves)

Refined oil

Melted butter

Method

Wash the chicken pieces thoroughly and pat them dry. Make small slits on the chicken with a knife to help the marinade seep in. Soak the almonds in water, peel off the skins and keep aside. Grind the almonds with green chillies and a little water to make a smooth paste.

In a large bowl, combine yogurt, ginger paste, garlic paste, turmeric powder, black pepper powder, garam masala powder, almond–chilli paste, fresh cream, kasuri methi, salt and a little refined oil. Mix well to form a smooth marinade.

Coat the chicken pieces evenly with the marinade and refrigerate for about three hours.

Heat a pan and lightly brush it with ghee. Place the marinated chicken pieces, cover and cook on low heat, turning occasionally to cook evenly on both sides. Brush melted butter over the kebabs at intervals for added flavour and moisture. Cook until the chicken is tender and well done.

These kebabs can also be prepared on a grill tray or baked in an oven. Serve hot with mint chutney and lemon wedges.

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