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| Afghan Chicken Kabob Recipe |
Afghan Chicken Kabob Recipe:
Ingredients:- Chicken, large pieces (preferably leg & thigh pieces) - 500 gms
Items in the marinade :
- Whisked/ beaten curd - 5 tbsp
- Cream - 5 tbsp
- Ginger garlic paste - 2 tsp
- Green Chilli paste - 1 tsp
- Kasuri Methi powder - 11/2 tsp
- Garam Masala Powder - 1/2 tsp (Link to our Garam Masala Recipe: https://youtu.be/1trtejl8hwM)
- Pepper powder - 1/2 tsp
- Chaat Masala - 1 tsp
- Saffron, soaked in 1 tbsp warm water - few strands
- Salt to taste (1 tsp)
- Juice of 1/2 lemon
- Oil for pan-frying the chicken - 3 tbsp
- Piece of coal for smoking the marinated chicken
- Ghee- few drops
Preparation:
- Clean & make slits in chicken pieces to help in the marination.
- Dry roast the Kasuri Methi in a pan for half a minute. Remove on to a plate & cool. Crush it into a fine powder with your hand.
- Make a paste of green chillies to give 1 tsp of the paste.
Marination & smoking the marinated chicken:
- Take a bowl & add all the ingredients for the marinade one after another. Mix well.
- Add in all the chicken pieces into the marinade. Mix well.
- Place a small bowl in the marinade to put the coal piece.
- Now take a small piece of coal & keep on gas flame till it has red embers.
- Hold it with a kitchen tong & place it in the small bowl.
- Add a few drops of ghee on the coal. It will start to smoke. Cover the bowl immediately with a lid or plate so that the smoke remains inside the bowl. This smoke will give a unique tandoori flavour to the chicken
- Set it aside in room temperature for around 1 hr.
Process:
- Take a frying pan & add oil.
- When the oil is hot, place the marinated chicken pieces side by side.
- Pan-fry the chicken pieces on medium heat.
- Flip the chicken pieces after 5-7 mins.
- Keep searing the chicken on both sides.
- Keep frying till the marinade is absorbed by the chicken pieces & the chicken pieces are roasted well.
- Fry till crisp & brown.
- Serve as an appetizer.
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