Sunday, September 9, 2012

Afgani Chicken Roast

We had this 2-3 years back in some restaurant in chennai and fell in love instantly !! Finally i came up with this perfect recipe which is very easy..n sure hit !!!

1Kg Chicken(cuts of your choice)
1cup Hung curd
10-12 Almonds
8-10 Black pepper(crushed)
6-7 Garlic clove
1" Ginger
1/2tsp Garam Masala*
1tsp Salt
3tbsp milk(full cream)
3-4tbsp Butter/ghee/oil


  • Keep almonds in warm water for 1/2hr than peel it.
  • Mix curd,garlic,ginger,spices,pepper,salt,almonds and make a fine paste.
  • Marinade chicken with above paste and keep in fridge for at least 2 hours.
  • Heat some butter on pan and place 5-6 pieces on it.Fry 7-8 minutes each sides.
  • Insert cooked pieces on skewer.brush it with some milk and rotate on high flame for few seconds.OR Bake in oven on 170'C for 20-25minutes.
  • Serve hot with mint chutney.

*(pinch of mace,nutmeg,small stick of cinnamon,4 green cardamom,1black cardamom,4cloves)

# For best result don't use preserved ginger garlic paste.
## Use fresh garam masala.
### You can use 1tbsp of cream in marinade for extra mildness.

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