Best Afghani Chicken in Punjab | Special Taliban Chicken | Kisan Dhaba | Foodies World
Channel: Foodies World
Date: 2021-08-23

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Afghani Chicken Recipe :- 
Take 4 pieces of whole chicken legs(Approx 1kg). Make slashes so that marinade could reach till bones. Take approx one cup of curd in a plastic strainer and keep it in the refrigerator for overnight. It will remove its extra water. Put this curd in a bowl, Approx 20 grams of fresh cream, A tablespoon of finely chopped chilies, a half tablespoon of chopped ginger, Two tablespoons of finely chopped coriander stems, Two tablespoons of cashew nut paste, One teaspoon of white/black pepper, One teaspoon of cardamom and mace powder in 1:2 ratio, Salt as per taste, One tablespoon of ginger garlic paste, Mix Well. Add 2-3 tablespoon of vegetable oil/ olive oil. Remove the yoke from an egg. Add a tablespoon of corn flour in egg white and whisk. Add this mixture in the marinade. Mix this marinade well. Add chicken legs and massage well with the marinade. Clean the opening of bowl and cover it with cling wrap,
You can keep it in an airtight container as well. Keep it in the refrigerator for 4 hours to overnight. Add a teaspoon of dry roasted and pounded dry fenugreek leaves Mix again. Put the chicken legs on skewers, Put charcoal in a chimney starter. I am using weber charcoal briquettes along with local wood charcoal. Burn few camphor tablets below the chimney. You can burn a newspaper as well. Leave it for approx 20 minutes to burn the whole charcoal. Empty the chimney on below tray. Put the skewers above the burning charcoal. Roast these legs for approx 10 minutes and then rotate. My skewers are thin and not able to hold legs tightly.
So I am not able to roast these from another side. So I am using my fish roasting tray to complete the process. Roast for another 7-8 minutes from another side. Remove skewers and roast for another two minutes and our Afghani Chicken is ready to relish. You can enjoy it with mint or coriander chutney. Afghani Chicken is done!

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