A labour of love but worth it! An extremely delicious Chicken from Afghanistan :)
Ingredients:
Chicken: 1 kg
Masala for Marination:
Lemon juice: 4 tbsp
Oil: 3 tbsp
Ginger:3-4 inch piece
Garlic: 16 cloves
Green chillies: 3, chopped
Onion: 2, sliced
Coriander leaves: 5 tbsp
Roasted kasuri methi: 1 tbsp
Garam masala: 3/4 tsp
Black pepper powder: 1 tsp
Chat masala: 1 tsp
Curds: 250 gm
Fresh cream: 150 gm
Salt: 1 tbsp
For Smoking:
Coal: 1 piece
Ghee: 1 tbsp
Cloves: 4-5
Green cardamom: 2
For Garnishing:
Coriander leaves: 2 tbsp finely chopped
Method:
1. Clean, wash and put the chicken pieces in a colander. After all the water has drained out, put the chicken pieces in a bowl.
2. Add salt, lime juice, chat masala, kasuri methi,garam masala and black pepper powder. Mix well.
3. Grind ginger, garlic, onions, green chillies and coriander leaves, to a fine paste. Add this to the chicken.
4. In the same jar add the yogurt and fresh cream and whip to a smooth paste.
5. Add the cream- yogurt mixture to the chicken. Now mix all the masalas well. Keep refrigerated preferably overnight, if not for 2 hours.
6. Remove form thr refrigerator and put the pieces in a colander for 10 minutes.
7. Heat 4 tbsp ghee in a deep bottomed pan, add the chicken pieces one by one, and cook on high flame.
8. Turn the sides of the pieces once they turn golden brown in color. Cook on medium till the pieces turn golden brown.
9. Add the marinade to the chicken being cooked, stir well. Close and cook till the chicken pieces are done. Put of the fire.
10. Make place in the center, place a bowl with a hot coal, pour a table spoon of ghee over it, and put cloves and green cardamom,close and keep till the smoke is gone fully.
11. Transfer to a serving dish and garnish with chopped coriander leaves.
12. Serve hot with fried rice or rotis.
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