#lomdonfoodie

[eat2fingers]

A F G H A N • C H I C K E N • R E C I P E (📸 @rick_panesar) #AfghanChicken - The secret is in the marinade which is made using hung yoghurt, that's whole milk yoghurt tied in a cheese cloth, allowing the whey to drain off... - Ingredients: 1 Whole Chicken (skinned and spatchcocked/butterflied) 8 Cloves Garlic 3 Tbsp Ginger 1/2 Onion 1 - 3 Tspn Cayenne pepper 1 Tspn Salt 1 Tspn Toasted coriander seeds 1 Tspn Ground black pepper 1 Tspn Toasted cumin seeds 1 Tspn Sweet smoked paprika 3 Tspn Fresh lemon juice - Method: 1. Drain the yogurt in cheese cloth for at least 4 hours or overnight if you are able to. 2. Slash the chicken to bone in each piece, then spatch-cock it. Set aside. 3. Prepare the marinade by adding the garlic, ginger, onion, cayenne, salt, coriander, pepper, cumin and paprika to a pestal and mortar to make a paste or puree in blender (If pureeing in blender, you’ll need to add the lemon juice and few tablespoons of the hung yogurt.) 4. Add the paste to the hung yogurt with the lemon juice in nonreactive mixing bowl and whisk until smooth. 5. Add chicken and coat with mixture. Cover and marinate 4 to 8 hours in refrigerator. 6. For the best results, skewer the chicken and cook in a Tandoor oven, for approx 15 -20 minutes, until cooked through to the bone. Or alternatively, preheat the oven and grill to medium-high and cook the chicken until slightly charred on the outside, approx 6 to 9 minutes per side or as needed. - Serve immediately, garnished with sliced onion, tomatoes, cucumber, radishes and lemons. - #DesiFood #DesiStyle #Chicken #BBQChicken #Tandoori #Tandoor #chickensofinstagram #afghanfood #FoodPorn #FoodPornSahre #TandooriChicken #AfghaniMurgh #Yummy #huffposttaste #MUNCHIES #InstaFood #Foodstagram #Foodies #lomdonfoodie (at London United Kingdom - UK) https://www.instagram.com/p/CFMt5f_HQT0/?igshid=6cxxvlp50316