Afghani Chicken Tangri Kawabs Recipe

Ingredients for Afghani Chicken Tangri Kawabs

• Chicken Drumsticks
• 2 tablespoons ginger-garlic paste
• 1 teaspoon white pepper
• 1/2 cup fresh cream
• Cashew Nuts Paste
• 1 large egg yolk
• Green Chili
• 1 tablespoon garam masala
• Ghee
• 1 teaspoon salt
• Chat Masala

How to Make Afghani Chicken Tangri Kawabs

1. Clean and wash 8 chicken legs (about 2 lbs) and make several incisions along the meat to help the marinade penetrate.
2. Apply 2 tablespoons of ginger-garlic paste to the chicken legs and set aside for 20 minutes.
3. 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.
4. Add the marinade to the chicken legs, ensuring they are fully coated. Refrigerate for 4 hours and 30 minutes.
5. Preheat oven to 350°F (175°C). Place the marinated chicken legs on a roasting rack set over a baking sheet.
6. Bake the chicken for 12 minutes.
7. Remove the chicken from the oven. Baste generously with 2 tablespoons ghee or clarified butter. Grill for 8 minutes, turning the drumsticks halfway through.
8. Remove from grill, sprinkle with 1 teaspoon chaat masala, and serve hot with raw onion rings and lime wedges.