Afghani Chicken
Afghani Chicken
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 499
- Total Fat
- 37
- Saturated Fat
- 10
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 38
- Cholesterol
- 157
- Sodium
- 498
- Total: 2 hr 40 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 25 min
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 499
- Total Fat
- 37
- Saturated Fat
- 10
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 38
- Cholesterol
- 157
- Sodium
- 498
- Total: 2 hr 40 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 25 min
Ingredients
3 1/2 pounds chicken, cut into quarters and skin removed
2 teaspoons lime juice
2 teaspoons mashed ginger paste
2 teaspoons mashed garlic paste
3 tablespoons heavy cream
1 teaspoon ground cardamom
3 tablespoons prepared cashew nut paste
Salt and freshly ground black pepper
2 tablespoons vegetable oil
Directions
- Wash chicken quarters and dry using a clean cloth or paper towel. Prick chicken all over with a sharp kitchen knife and place in a bowl. Mix lime juice, ginger, garlic, cream, cardamom, cashew nut paste, salt, pepper, and oil together in a medium bowl. Rub chicken all over with lime mixture. Transfer to a baking dish or large shallow bowl and marinate for 2 to 4 hours in the refrigerator.
- Preheat a grill to medium. Grill chicken quarters for about 25 minutes or until fully cooked, turning pieces over halfway through cooking.
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