Afghani Chicken Recipe
Afghani chicken recipe is one of the most popular dish of Afghan cuisine that people love to eat all around the world. Here I prepared dry drumsticks with few spices, yogurt, and chili pepper with the flavor of dried fenugreek leaves. Believe me, it was phenomenal to serve at family dinner, especially with Afghani chutney or rice.
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Servings: 2 Persons
Ingredients
- 6 legs Chicken
- 3 Cloves Garlic
- 3x3 inches Ginger piece
- 2 Green Chilies
- ½ cup Yogurt
- ½ teaspoon Black Pepper Powder
- Salt – To Taste
- ⅓ teaspoon Turmeric Powder
- 1 teaspoon Fenugreek Leaves (dried) Kasuri Methi – 1 Tsp
Instructions
Marinade the Chicken
- In a blend, make a paste of ginger, garlic and green chillies.
- Pour the paste in a bowl and add yoghurt, salt, black pepper and turmeric
- Also, add crushed fenugreek leaves (Qasuri Methi).
- Give it a good mix.
- Make a cut mark on chicken.
- Now marinate chicken.
- Cover and rest it for 1 hour (minimum). You can also marinate for overnight.
Cook on Slow Heat
- Now in a pan, pour oil and heat it up.
- Fry chicken pieces in a pan and add marination mixture.
- Turn the heat to low and cover it for 20 minutes to make the chicken tender.
Pan Roasting
- After that shallow fry the chicken in a pan to get a golden brown roasted texture.
- Serve with Afghani chutney as an appetizer or with rice.