Afgani Tandoor chicken

 AFGANI TANDOOR CHICKEN


Afghani Tandoori Chicken is a popular dish known for its creamy, mild, and smoky flavor, in contrast to the more fiery red Tandoori Chicken. It gets its characteristic white color and rich taste from a unique marinade.

Here is a general guide to making Afghani Tandoori Chicken, combining common elements from various recipes:

Ingredients

 * Chicken: You can use a whole chicken with deep cuts, or smaller pieces like boneless chicken cubes, drumsticks, or thighs. The cuts help the marinade penetrate the meat.

 * Marinade: The marinade is the key to this dish. It's a blend of rich and aromatic ingredients.

   * Yogurt and Cream: A thick yogurt (like hung curd or Greek yogurt) is used as a base, along with fresh cream, which provides the creamy texture.

   * Nut Paste: Many recipes include a paste made from cashews or blanched almonds to add richness and thickness.

   * Aromatics: A paste of ginger, garlic, and green chilies is essential for flavor.

   * Spices: The spices are typically mild and focus on aroma rather than heat. Common spices include:

     * Garam masala

     * Black pepper powder

     * Cardamom powder (often freshly crushed)

     * Kasuri methi (dried fenugreek leaves), crushed

   * Other ingredients: Lemon juice for a tangy kick, salt, and a bit of oil or ghee.

Instructions

 * Prepare the Chicken: Clean and pat the chicken dry. Make deep gashes or cuts in the chicken pieces to allow the marinade to soak in thoroughly.

 * Make the Marinade: In a large bowl, whisk together the hung curd, fresh cream, and lemon juice.

 * Blend the Aromatics and Nuts: In a blender, combine the ginger, garlic, green chilies, and soaked cashews or almonds with a little water or yogurt to form a smooth paste. Add this paste to the yogurt and cream mixture.

 * Add Spices: Mix in the garam masala, black pepper, crushed cardamom, and kasuri methi. Add salt to taste and a little oil or ghee.

 * Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is well-coated. For the best results, cover and refrigerate the chicken for at least 4-6 hours, or even better, overnight. This long marination time makes the chicken incredibly tender and flavorful.

 * Cook the Chicken: Traditionally, Afghani Tandoori Chicken is cooked in a tandoor. However, you can achieve excellent results using an oven, grill, or even a stovetop.

   * Oven: Preheat your oven to a high temperature (around 200°C or 392°F). Place the marinated chicken pieces on a wire rack over a baking sheet. Bake for about 15-20 minutes, flipping them halfway through. For a nice char, you can turn on the broiler for the last few minutes.

   * Grill: Thread the chicken pieces onto skewers. Grill them over medium-high heat, turning them frequently and basting with butter or oil until they are cooked through and have a nice char on the outside.

   * Stovetop: You can also cook the chicken in a heavy-bottomed pan or on a tawa. Cook the pieces over medium heat, flipping them occasionally until they are fully cooked. You can use a bit of oil or ghee to prevent sticking.

 * Smoke (Optional but Recommended): For an authentic smoky flavor, you can use a "dhungar" or charcoal smoking technique. After cooking, create a small indentation in the center of the chicken, place a small bowl with a hot, glowing piece of charcoal, add a few drops of ghee or oil, and immediately cover the vessel to trap the smoke. Let it sit for a few minutes.

 * Serve: Garnish with fresh coriander, a squeeze of lemon juice, and a sprinkle of chaat masala. Serve hot with mint chutney, sliced onions, and naan or roti.


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