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Afghan-Style Chicken / Murgh |
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Serves: 6 INDIAAdvance Preparation: 4 to 6 hours for marinating the chicken, plus 4 to 6 hours for making the yogurt cheese Special Equipment: 4 short metal skewers Despite the name, this recipe comes from India, not Afghanistan (although it may have originated in the latter country). It’s the specialty of New Delhi’s famous Karim restaurant. In the eighteenth and nineteenth centuries, the borders of the countries we now know as Afghanistan, Pakistan, and India were considerably more fluid. Recipes and culinary philosophies traveled with merchandise and politics along a trade route known as the Silk Road. So it’s not surprising to find Karim’s chefs serving a yogurt and chile marinade characteristic of Afghanistan-it is an electrifying paste of flavors. Hopefully you’ll experience the restaurant’s slogan when you taste it: The secret of a good mood . . . Taste Karim’s food! FOR THE CHICKEN AND MARINADE: 3 cups plain yogurt, whole-milk 6 cloves garlic, minced 2 tablespoons ginger, fresh, grated 1 onion, small, minced 3 tablespoons lemon juice, fresh 1/2 to 1 tablespoon cayenne pepper 2 teaspoons salt 1 teaspoon black pepper, freshly ground 1 teaspoon cumin seeds, toasted 6 chicken legs (2 to 2 1/2 pounds total) cut into drumsticks and thigh sections FOR THE GARNISH: Red onion, sliced Tomato, sliced Cucumber, sliced Radish, sliced Lemon wedges Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1. Set a yogurt strainer, or regular strainer lined with a double layer of dampened cheesecloth, over a bowl. Add the yogurt to the strainer and let drain, in the refrigerator, for 4 to 6 hours. 2. Remove the drained yogurt from the refrigerator (it will be quite thick) and discard the liquid. Transfer the yogurt to a large nonreactive bowl. Add the garlic, ginger, onion, lemon juice, cayenne, salt, black pepper, and cumin seeds and whisk to blend. Set aside while you prepare the chicken. 3. Remove and discard the skin from the chicken pieces, then rinse the pieces under cold running water. Drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in each piece. Add the chicken to the marinade in the bowl and turn the pieces to coat. Cover and let marinate, in the refrigerator, for 4 to 6 hours. 4. Preheat the grill to high (see Note). 5. When ready to grill, oil the grill grate. Remove the chicken from the marinade and arrange on the hot grate. Grill, turning with tongs, until nicely browned on the outside and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a drumstick or thigh, 8 to 10 minutes per side (16 to 20 minutes in all). 6. Transfer the chicken to serving plates or a platter and serve immediately, garnished with onion, tomato, cucumber, and radish slices and lemon wedges. Serves 6 Note: For best results, use charcoal. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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