Afgani chicken

Name: Afgani chicken
Cuisine: Indian
Ingredients: 1 Whole Chicken, skinless & cut into 8 pieces; 2 Teaspoons Lemon Juice; 4 Teaspoons Ginger-Garlic Paste; 3 Tablespoons Cream; 5 Tablespoons Cashew Nut Paste; 4 Tablespoons Cheese grated; 2 Tablespoons Oil; Coriander for garnish; 1 Teaspoon Cardamom Powder; Salt and Pepper to taste

Happy Luthra @cook_9524520

punjab ferozepur

#chickenrecipe
indian cusine

Happy Luthra @cook_9524520

punjab ferozepur

#chickenrecipe
indian cusine

Saved

Ingredients

1Whole Chicken, skinless & cut into 8 pieces
2 Teaspoons Lemon Juice
4 Teaspoons Ginger-Garlic Paste
3 Tablespoons Cream
5 Tablespoons Cashew Nut Paste
4 Tablespoons Cheese grated
2 Tablespoons Oil
Coriander for garnish
1 TeaspoonCardamom Powder
Salt and Pepper to taste

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Steps

1

Prick the chicken pieces from all the sides with a sharp knife or for. Transfer to a plate and set it aside.
2

Next, prepare the marinade by combining lime juice, ginger-garlic paste, cream, cashew nut paste, cardamom powder, cheese, oil, salt and pepper in a large bowl. Mix well to form a smooth marinade.
3

Add the chicken pieces to the marinade and mix well to coat evenly. Cover and refrigerate to marinate for 4 hours.
Pre-heat the oven to 180°C (350°F).
4

Place the marinated chicken pieces on a greased baking tray and cook in the pre heated oven for 20 to 25 minutes, until cooked fully.
5

Once cooked, transfer to a serving platter, garnish with coriander and serve hot with some chop onion cucumber carrot cabbage and a slice of lemon.