Afghani Chicken Roast
Afghani Chicken Roast is a delicious chicken roast that's prepared with a few ingredients. It's extremely aromatic & flavorful. Chicken Afghani Roast tastes awesome with Indian flat bread or as it.
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Servings: 2
Calories: 120kcal
Ingredients
For The Chicken Marinade:
- 4 tbsp Hung Yogurt (heaped)
- 2 tbsp Sour Cream.
- 2 tbsp Ginger Garlic Paste
- ¼ tbsp Garam Masala Powder
- 1 tsp Chaat Masala
- 1 tsp Roasted Dry Fenugreek.
- 4-5 Green Cardamom Pods Crushed.
- Salt (to taste) according to taste.
- 1 tsp Lemon Juice
- 2 tbps Canola oil or Vegetable oil.
For Smoke Infusion:
- 1 piece Charcoal.
- 1-2 tsp Ghee
Instructions
- Chicken Marinade Preparation:Heat a pan over medium-high heat, add the dry fenugreek leaves, stir continuously until roasted. Allow it to cool completely.
- In a bowl take rest of the ingredients.
- Now add the dry roasted fenugreek leaves into the bowl.
- Whisk until everything is fully incorporated.
- Now add the chicken thighs to the marinade and stir until fully coated with the marinade.
- On medium-high flame heat up the charcoal piece for a few minutes.
- Take a small steel container and place it in the bowl of marinated chicken.
- When the charcoal starts to burn, immediately place it inside the steel container and pour 1-2 teaspoons of ghee or clarified butter on the charcoal.
- It will start to fume with a lovely aroma, cover the bowl immediately with a lid. This will help in the process of fume infusion in the chicken.
- Keep the marinated chicken that way for 1-2 hours.
- After 1-2 hours open the lid of the bowl and take out the small steel container containing the burnt charcoal and keep it aside.
- Heat about 2 tablespoons canola oil or vegetable oil in a pan over medium flame.
- When the oil becomes hot gently release the marinated chicken pieces and fry them over medium heat.
- When both sides of the chicken start to brown add about ⅓ cup water, cover and cook over low flame for 10 minutes or until done.
- Next, open the lid and increase the flame to medium-high.
- Start basting the chicken pieces. The water will dry up and the marinade will be more on the creamy & oily side.
- Serve the chicken pieces with the leftover marinade & the oil from the pan. (optional)
- Enjoy!
Notes
- The Afghani Chicken Roast recipe tastes best with bone in and skin off.
- It's very important to slit the chicken pieces on both sides for the marinade to seep through the layers.
- Let the smoke infuse for at least 1 hour. This will impart the dish the most authentic tandoor taste.
- Skip the smoke infusion part only if you cannot get hold of a charcoal piece or else bookmark the recipe and move on.
- Hang the regular yogurt in a clean muslin cloth for 10 mins to get hung curd or else swap it with greek yogurt which is originally thick.
- Do not skip the basting process. This enhances the taste and the look of the dish manifold.
Nutrition
Calories: 120kcal | Protein: 20g