Afghani Chicken

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Afghani chicken may be a rare item you might have seen in any of the Indian menus. This is nothing but tandoori chicken cooked with cheese, cashew nuts and cream. Afghani cuisines are almost similar to mughalai style. Preparation of both  are same but ingredients are different. Afghani chicken is purely spice less and healthy. Children will love this very much because of the colour, flavour and non spicy taste. Afghani chicken can be served with various types of chutneys. For children, it is better with Mixed vegetable salad ( combination of  fresh cream, dahi, cabbage, cucumber and capsicum ). For elders, it is better to have with spicy chutnies like green chutney made with mint leaves, coriander leaves and green chilly or Schezwan chutney.


 Ingredients
  1. Chicken                           -  1 kilo
  2. Vinegar                            -  1 tbsp
  3. Ginger- garlic paste         -  2 tbsp
  4. Cashew nuts                     -  12-14 nos
  5. Cheddar cheese                -  2 tsp
  6. Milk                                  -  2 tsp
  7. Fresh cream                      -  4 tbsp
  8. Egg                                   -  1
  9. Oil
  10. Salt
Preparation
  1. Cut the chicken as for making tandoori with deep cuts to allow the marinade to penetrate.
  2. Add ginger garlic paste, salt and vinegar and marinate the chicken for one hour.
  3. Prepare a paste of cashew nuts, cheese (can use mozzarella cheese too) ,milk, cream and keep it aside.
  4. Now take the marinated chicken and apply this paste along with whisked egg.
  5. Rub the mixture on the chicken thoroughly to mix the marination well into the chicken parts.
  6. Marinate this for 3-4 hours.
  7. Preheat the oven at 250 degrees centigrade.
  8. Grill it at 200 degrees centigrade for 20 minutes.
  9. Take this out, apply some oil and keep it back in the oven.
  10. Grill at 200 degrees centigrade for 15 minutes.
  11. Serve hot.

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