Afghani Chicken Drumsticks

The temperature went into double digits today. Double digits people. That means no more scarves, no more knee high boots and dare I say it no more de-icer? It also means that the sun has got his/ her hat on and Summer is quickly approaching! Yes I am doing a happy dance as I type this (mad skills I know). As the weather gets slightly warmer, I enjoy taking advantage of the grill and my husband with his epic salad making abilities.  

I love recipes that involve marinating and grilling – they’re so easy to make, require minimal washing up and can be prepared in advance. What’s not to like? This Afghani chicken marination is a particular favourite of mine. The addition of ground cashews and almonds makes for a lovely, creamy base. Combined with the tartness of the lime and the heat from the chillies…can I get a MMM MMM MMMM?! 

Hope you enjoy! As always, let me know what you think in the comments 🙂

Afghani Chicken Drumsticks

2016-04-13 09:59:02

Serves 4

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Ingredients

1. 8 chicken drumsticks, skinless with slits cut into them
2. 4 tbsp yoghurt
3. 2 tsbp extra thick double cream (optional)
4. 3" ginger, peeled
5. 3 garlic cloves, peeled
6. 2 green finger or birds eye chillies (optional)
7. juice of 2 limes
8. 5 almonds
9. 10 cashews
10. 2 1/4 tsp salt, or according to taste
11. 1/2 tsp paprika
12. 1/2 tsp chilli flakes (optional)
13. 1/2 tsp ground black pepper
14. 1 tsp garam masala
15. 1/2 tsp coriander powder
16. 1/4 tsp ground green cardamom (optional)
17. handful fresh coriander including stems, roughly chopped
18. 2 tbsp oil or ghee

Instructions

1. Line a baking tray with foil and turn your grill on the highest temperature setting
2. Place the chicken in a bowl.
3. Add the remaining ingredients apart from the yoghurt and cream into a processor and blitz into a paste. Empty into a bowl. Now mix in the yoghurt and cream.
4. Pour this marinade over the chicken and mix well. If you have time, cover and refrigerate over night. If not, place in oven straight away.
5. Cook for 10 minutes. Then turn the chicken over and cook for an additonal 10 minutes or until the chicken is white all the way through and has begun to char slightly.
6. Turn off grill and serve with salad and tandoori naan!

Notes

1. You can soak the almonds and cashews in a little water beforehand so it is creamier when blended in the processor.
2. Feel free to use any cut of chicken - chicken thighs are also great for grilling!
3. You can marinate the chicken for up to 48 hours - the longer you leave it the better.

By Monica

Monica's Spice Diary - Indian Food Blog https://spicediary.com/