Here’s a simple Afghani Malai Chicken recipe for you:<br /><br />Afghani Malai Chicken Recipe<br /><br />Ingredients:<br /><br />500g boneless chicken (preferably thigh pieces)<br /><br />1/2 cup fresh cream (malai)<br /><br />1/2 cup hung curd (thick yogurt)<br /><br />1 tbsp ginger-garlic paste<br /><br />2 tbsp cashew paste (optional for extra creaminess)<br /><br />1 tbsp lemon juice<br /><br />1 tsp white pepper powder<br /><br />1/2 tsp garam masala<br /><br />Salt to taste<br /><br />2 tbsp oil or ghee<br /><br />1-2 green chilies (finely chopped, optional)<br /><br />Fresh coriander or mint (for garnish)<br /><br />Charcoal (for smoky flavor, optional)<br /><br /><br /><br />---<br /><br />Instructions:<br /><br />1. Marinate the Chicken:<br /><br />In a bowl, mix yogurt, cream, ginger-garlic paste, lemon juice, cashew paste, white pepper, garam masala, salt, and oil.<br /><br />Add chicken pieces and coat well.<br /><br />Cover and refrigerate for at least 2–3 hours (overnight for best results).<br /><br /><br /><br />2. Cook the Chicken:<br /><br />You can grill, pan-fry, or bake the chicken until cooked through and golden.<br /><br />For pan-frying: Heat a non-stick pan, add a little oil, and cook chicken on medium heat until tender and slightly charred.<br /><br /><br /><br />3. Add Smoky Flavor (Optional):<br /><br />Heat a piece of charcoal until red hot.<br /><br />Place it in a small bowl inside the pan, add a few drops of oil/ghee, and cover the pan for 2–3 minutes to infuse smoky flavor.<br /><br /><br /><br />4. Garnish and Serve:<br /><br />Garnish with coriander or mint.<br /><br />Serve hot with naan, paratha, or rice.<br /><br /><br />
