Indian cuisine · Meat & Kebab

Afghani Chicken

Chicken thighs in a white marinade of cream, cashew and coarse pepper, grilled pale instead of red-spiced.

Ingredients · for 4 servings

• 8 chicken thighs (approx. 1.2 kg)
• 60 g cashew nuts
• 50 g ground almonds
• 200 g Greek yogurt
• 100 ml cream
• 1 tbsp ginger-garlic paste
• 2 tsp coarsely ground pepper
• 2 tbsp lemon juice
• 1 tsp garam masala
• 3 tbsp oil
• Salt

Instructions

1. Skin the chicken thighs, score each twice down to the bone with a knife and rub with lemon juice and 2 tsp salt.
2. Soak the cashew nuts in hot water for 15 min. and blend with the ground almonds and the cream to a smooth, pale paste.
3. Drain the yogurt in a cloth for 20 min. and mix with the nut paste, the ginger-garlic paste and the coarse pepper - the marinade must stay pale, without color.
4. Rub the thighs thoroughly with it, working it into the score marks too, and marinate covered in the fridge for at least 3 hrs.
5. Place on a rack over a tray and cook at 200°C top/bottom heat for 30 min., then brown under the grill for 5-6 min. until only a few spots are golden-brown.
6. Brush with the oil, dust with garam masala and serve hot with onion rings and naan.