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Afghan Chicken

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Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt.
Afghan Chicken recipe

Total servings: 2-3
Pre-Prep time: 15 min
Preperation time: 10 min
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Hot


2 large Cloves garlic
1/2 tea sp Salt
2 c Plain, wholemilk yogurt
Juice and pulp of 1 large lemon, 3 to 4 table sp
1/2 tea sp Cracked black pepper
2 large Whole chicken breasts, about 2 pounds


Put the salt in a wide, shallow nonreactive bowl with the garlic and mash them
together until you have paste.
Add yogurt, lemon and pepper.
Skin the chicken breasts, remove all visible fat and separate the halves. Bend
each backward to break the bones so the pieces win lie flat.
Add to the yogurt and turn so all surfaces are wellcoated.
Cover the bowl tightly and refrigerate.
Allow to marinate at least overnight, up to a day and a half.
Turn when you think of it.
To cook, remove breasts from marinade and wipe off all but a thin film.
Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until
thoroughly cooked.
Serve at once.

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