Chicken Afghani is a remarkably creamy and fantastic fashion recipe for cooking chook. This chook dish is going with jeera rice, roti, or naan. One of the famous dishes in Afghani cuisine is the bird dish. Because in historical days Afghanistan became a trade path between Europe and Asia, Afghan food is closely impacted by Indian, Mongolian, and Persian impacts.
Chicken Afghani Kebabs Recipe:
Here’s a basic recipe for Chicken Afghani Kebabs –
Ingredients
- 500g boneless fowl
- 1 chopped onion
- 2 tablespoon yogurt
- 2 tablespoons vegetable oil
- 2 garlic
- 1 teaspoon ginger paste
- 1 coriander
- Half a teaspoon of turmeric powder
- Half a teaspoon of chili powder
- Salt to flavor
- Black pepper
- Lemon wages
- Fresh cilantro
- Onion
Instructions
- Chicken must be marinated by combining yogurt, vegetable oil, minced garlic, ginger paste, coriander, cumin, turmeric, chili powder, salt, and black pepper in a bowl.
- After adding the chook cubes to the marinade, make sure they’re very well lined.
- Cover the bowl and refrigerate for one hour to make the most appropriate flavor.
- Turn up the warmth to medium-excessive on a tawa first.
- Organize the Chicken:
- Onto the tawa, thread the marinated bird.
- To avoid sticking, very well coat the preheated tawa with oil.
- Cook the chicken for five to 6 mins on every aspect of a tawa.
- Apply a touch coating of oil to the chicken.
- While the chicken is cooking, make sure to turn it from time to time.
- Serve: After cooking the fowl, remove it from the skillet and add it to a platter.
- Finally, upload a few freshly chopped cilantro as a garnish and serve it warm with onion and lemon wedges.
- Now delight in the Afghan Chicken Kebab over rice or naan.
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