Recipe courtesy of Apsara

Afghani Chicken

Name: Afghani Chicken
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 8 servings
Cuisine: middle-eastern
Ingredients: 3 1/2 pounds chicken, cut into quarters and skin removed; 2 teaspoons lime juice; 2 teaspoons mashed ginger paste; 2 teaspoons mashed garlic paste; 3 tablespoons heavy cream; 1 teaspoon ground cardamom; 3 tablespoons prepared cashew nut paste; Salt and freshly ground black pepper; 2 tablespoons vegetable oil

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Level: Easy
Total: 2 hr 40 min

Prep: 15 min
Inactive: 2 hr
Cook: 25 min

Yield: 8 servings

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Ingredients

3 1/2 pounds chicken, cut into quarters and skin removed

2 teaspoons lime juice

2 teaspoons mashed ginger paste

2 teaspoons mashed garlic paste

3 tablespoons heavy cream

1 teaspoon ground cardamom

3 tablespoons prepared cashew nut paste

Salt and freshly ground black pepper

2 tablespoons vegetable oil

Directions

Wash chicken quarters and dry using a clean cloth or paper towel. Prick chicken all over with a sharp kitchen knife and place in a bowl. Mix lime juice, ginger, garlic, cream, cardamom, cashew nut paste, salt, pepper, and oil together in a medium bowl. Rub chicken all over with lime mixture. Transfer to a baking dish or large shallow bowl and marinate for 2 to 4 hours in the refrigerator.
Preheat a grill to medium. Grill chicken quarters for about 25 minutes or until fully cooked, turning pieces over halfway through cooking.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.