Afghani Chicken (Barbecue)

Afghani Chicken (Barbecue) #

A creamy, nutty, and subtly spiced North-Western style barbecue chicken, marinated overnight and finished with a rich paste just before grilling. Perfect for outdoor grilling or indoor skewering.

Ingredients #

Quantity approximately for 3 chickens to make 1 kg paste

Marinade #

  • 1 tbsp Ginger garlic paste
  • 1 tsp Black pepper
  • 3 tbsp White vinegar
  • Salt (to taste)

Paste #

  • 150 g Magaz (melon seeds)
  • 100 g Kaaju (cashew nuts)
  • 50 g Khaskhas (poppy seeds)
  • 70 g Khoya
  • 50 g Cream
  • ½ cup Milk
  • 1 tbsp Methi (dried fenugreek leaves)
  • 1 tsp White or black pepper
  • Salt (to taste)

Method #

  1. Marinate the chicken with the marinade ingredients and leave it overnight in the fridge.
  2. Prepare the paste by blending all paste ingredients in a mixer to a smooth consistency.
  3. 30 minutes before grilling, coat the marinated chicken with the prepared paste.
  4. Barbecue the chicken over hot coals or in a grill until charred and cooked through, basting occasionally for a juicy finish.

This Afghani-style barbecue chicken pairs wonderfully with naan, green chutney, and fresh salad.