Afghani Chicken Kebabs

Mildly spicy, soft and succulent, this is an easy chicken kebab recipe. I made 12 pieces amongst 4 people and  got bummed for not making enough!
For 12 leg pieces here’s what i used to rub 12 skinned chicken drumsticks – Salt, 1 teaspoon white pepper powder, 2 teaspoons crushed ginger, 2 teaspoons garlic crushed, 1/2 teaspoon nutmeg powder mixed in 3 tablespoons of white vinegar.

Separately take 1 cup hung yogurt (put the yogurt in a fine muslin cloth and hang for a while so the water drips out and creamy yogurt remains in the muslin) with 1/3 cup of freshly shredded buffalo mozzarella, 2 tablespoons of fresh cream, 1 large green chilly finely chopped and a pinch of green cardamom powder and a pinch of nutmeg powder.

Here’s what you do- First of all put the curd to hang, wash and dry the chicken.

In a large bowl, mix salt, white pepper, ginger -garlic pastes, and nutmeg vinegar mixture.

Rub the chicken pieces with this mixture and leave for an hour.

In a separate large bowl, mix the hung yogurt with grated mozzarella, cream, green chillis, nutmeg and cardamom powder. Mix evenly.

Transfer the marinated chicken in this yogurt mixture and keep aside for 2-3 hours. Preheat the oven to 175 c and bake, once cooked roast on high till the skin is nicely browned. Serve with some plain biryani rice and green salad!

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7 thoughts on “Afghani Chicken Kebabs

  1. Bhavna the time please.I can never get it right. It frequently looks done but is not tender.
    Do you wrap in a foil and bake it to make it tender ?And then Brown it.
    How to Brown without charring and without looking every few seconds in the oven ??

    • No i do not wrap in foil since the marinade is so thick there is no need of basting or wrapping. You should first bake on low 350 degree F or 175-180 celsius for about 20-25 minutes so its cooked till the core and this will not cause any browning/charring. once this is done, you can turn up the heat to high like 250 degrees Celsius and cook for 6-7 minutes in the shelf closest to the heat- light browning should happen in this time, however i do recommend that once you turn up the heat its important to keep a watch so all your effort does not get charred!

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