We’ve had guests round this week from India and in true Mamma Sawhney style, preparations began a couple days before hand and a plethora of dishes were made. I was made in charge of preparing the chicken dish so I decided to go for Afghani Chicken. I’ve only ever eaten this dish in North India, once in Jaipur and more recently this past year, I ate it in this small little Punjabi cafe called Sandoz in Karol Bagh, Delhi. It was amazing! Regardless, I did a little research on it when I got back and I came up with this recipe. This is definitely one of those recipes that should be saved for special occasions. Result was succulent, creamy, rich chicken-major emphasis on the rich. But in the best way. Recipe shown below serves 12. You can either divide by how many servings you want it to yield or use http://www.easysurf.cc/recipe.htm.
3 baby chickens, pre portioned and skinned
6 tbsp heavy cream
6 garlic cloves
1 1/2 lemons
4 tsp kasturi methi (fenugreek leaves)
6 tbsp white pepper
3 tsp black pepper
Pinch citric acid (optional)
9 tsp salt (or according to taste)
2 tsp garam masala
1 tsp cardamom powder
3 tbsp roasted cashew nuts
2 tbsp almond
3 tbsp olive oil
2 handfuls coriander, chopped
- To make the marinade, add all of the ingredients listed excluding the chicken) into a food processor. Grind until a coarse paste has formed.
- In a bowl add the chicken and mix in the paste. Mix well.
- Marinade for at least 4 hours (overnight is preferable).
- Preheat oven 170 C/ approx 340 F. (I used a convection oven).
- Place the marinaded chicken into an oven proof dish that has a lid.
- Add the chicken to it and secure its lid.
- Cook for 30 minutes. Remove the lid and carefully turn over the chicken. Let the other side cook for 30 minutes.
- You are good to go. Enjoy.