Ingredients for Afghani Chicken Tangri Kawabs
- 8 chicken legs (about 2 lbs)
- 2 tablespoons ginger-garlic paste
- 1 teaspoon white pepper
- 1/2 cup fresh cream
- 1/4 cup cashew nut paste
- 1 large egg yolk
- 2-3 chopped green chilies
- 1 tablespoon garam masala
- 2 tablespoons ghee
- 1 teaspoon salt
- 1 teaspoon chaat masala
- raw onion rings
- lime wedges
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How to Make Afghani Chicken Tangri Kawabs
- Clean and wash 8 chicken legs (about 2 lbs) and make several incisions along the meat to help the marinade penetrate.
- Apply 2 tablespoons of ginger-garlic paste to the chicken legs and set aside for 20 minutes.
- In a separate bowl, whisk together 1 teaspoon white pepper, 1/2 cup fresh cream, 1/4 cup cashew nut paste, 1 large egg yolk, 2-3 chopped green chilies (adjust to taste), 1 tablespoon garam masala, and 1 teaspoon salt.
- Add the marinade to the chicken legs, ensuring they are fully coated. Refrigerate for 4 hours and 30 minutes.
- Preheat oven to 350°F (175°C). Place the marinated chicken legs on a roasting rack set over a baking sheet.
- Bake the chicken for 12 minutes.
- Remove the chicken from the oven. Baste generously with 2 tablespoons ghee or clarified butter. Grill for 8 minutes, turning the drumsticks halfway through.
- Remove from grill, sprinkle with 1 teaspoon chaat masala, and serve hot with raw onion rings and lime wedges.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
46g
Carbs
0g
