Sunday, 28 December 2014

Afghan Chicken

Afghan Chicken






A no fuss appetizer. The dish is marinated twice and then roasted or grilled. I usually marinate the chicken in the morning and keep in the fridge. An hour before cooking I take it out of the fridge and then simply grill. This is indeed a no fuss preparation that does not require too much of your time. 

Ingredients

8 chicken pieces
First marinade
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp lime 

Marinate the chicken pieces in the marinade for about an hour.

Second marinade
2 tbsp cashews
2 cheese cubes, grated
2 tbsp milk
2 tbsp cream
Salt to taste
1 egg, beaten

Blend together cashews, grated cheese and milk to make a smooth paste. Mix the beaten egg, cream and salt. Apply this marinade to the chicken pieces. Keep refrigerated for at least 6 hours. 
Preheat the oven at 200 degrees Celsius. Bake for 25 minutes. Serve garnished with onion rings.





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