2 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

4 1/4 stars. Quite flavourful. I used bone in breast & bone in leg with thy and cut it down accordingly for 2. I used regular freshly ground black pepper instead of white. Yogurt like another reviewer rather than the cream and cashews. No green chili as we don't like hot spicy. I used butter rather than ghee and put paprika on top instead of the chat masala. Ate atop Afghani Lamb and Rice Dish, with yogurt, a fresh Afghan salad I will be posting and we squeezed lemon on top at the table (low table where we sit on the floor) Sunnah.

0 people found this helpful. Was it helpful to you? [Yes] [No]
UmmBinat August 18, 2010

I doubled this recipe and made it for lunch this afternoon for the Pick Your Chef contest! Once again, Auntie Honeybee, I have to say a BIG thank you from my mom and bro who finished all the 12 pieces of this chicken in one meal! They LOVED it! I did substitute the white pepper with black pepper since I'd run out of it completely and the fresh cream with low-fat plain yoghurt. I also made a paste of the green chillies instead of chopping it as it was easier to add it this way to the marinade. Since my mom and bro. are cutting down on fatty foods, I had to substuitute the cashewnut paste with low-fat yoghurt. I did not use ghee/oil at all in this recipe, so that made it an instant favourite of my bro's who is really huge and told me he could eat this guilt-free;) (Not to mention that he grabbed my mango smoothie while munching these chicken drumsticks down! LOL). Next time, I will be marinating this overnight so as to let the flavours blend even more beautifully and bring out the taste even more of the chicken. I did add a pinch of red food colour to the marinade to give the chicken pieces the grilled red colour my bro. and mom simply adore:) Thanks for a good afternoon meal from my mom and bro!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Charishma_Ramchandani July 27, 2003
Afghani Chicken Tangri Kawabs