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When you’re craving something that’s nothing less than a feast, the answer is something sinfully exotic like the Creamy Afghani Chicken. As wonderfully delicious as it is, it’s not an easy feat, thus, saved for special occasions. With our Ready to Cook Creamy Afghani Chicken, now you can turn all your food cravings into a feast and make every meal a celebration.
Remove the Creamy Afghani Chicken from the package and place it in a bowl.
Toss and massage the chicken to refresh the marinade.
Pan-fry On The Hob (Time: 10 - 15 minutes)
Heat two tablespoons of oil in a non-stick frying pan. Spread out the pieces of chicken on the surface of the pan let them sear on both sides, flipping occasionally.
Sprinkle water into the pan to retain the moisture and put a lid on to prevent the moisture from escaping.
Remove the lid and cook the chicken on medium to high heat, until most of the water has evaporated.
Baking in an Oven (Time: 20 - 25 minutes)
Preheat your oven to 180℃. While it’s heating, heat a teaspoon of oil in a non-stick frying pan. Spread out the pieces of chicken on the surface of the pan and let them sear on both sides, flipping occasionally.
Once seared, transfer the chicken onto a baking tray. Place it in the oven to cook for 10-15 minutes.
Remove the cooked chicken on a plate and deglaze the baking tray by sprinkling some water on it and gently scraping the surface. You’ll be left with a thick, shiny sauce that you can use to coat the chicken before serving.
Grill Method (Time: 20 - 30 minutes)
Light up your barbecue grill. Place the chicken on the hot grills and let them brown on both sides, flipping them occasionally. As is the case with most grilled meats, it will turn out slightly drier than the hob method.
Let the Creamy Afghani Chicken rest for a few minutes once cooked.
Serve hot with mint chutney, lemon wedges, and sliced onions.