Afghani Grilled Chicken

I got the inspiration  to make this from the chicken I ate in a local dhaba in Muscat, Oman. My cousins took us over there and we ordered varieties of kebabs and tikkas, served with hot Malabar barottas. I liked this particular chicken from their platter, which has no artificial colours or spices added to it . Believe me, this chicken tastes really good. It is tender, moist and  juicy.You should try this at least once. I hope you'll like it.

Ingredients

1st group ingredients

1 whole chicken (cut into half, clean and make deep slits on it)

1 cup vinegar

2 tbsp  ginger, garlic, green chilli paste

salt to taste

1 tsp sugar

2nd group ingredients

a fistful of almond (soak this for 10 minutes)

1 tbsp of whole black pepper corn

3 green chillies

1/2 inch cinnamon stick

2 cloves

1 cardamom

1/2 cup of fresh cream

ghee for basting

Method:

Apply the first group of ingredients to the chicken and let it soak and marinate in the vinegar for at least  3 hours in the refrigerator.

Grind the 2nd group of ingredients to a fine paste except cream and ghee.

Remove chicken from the fridge, discard just the vinegar and apply the 2nd group paste all over the chicken. Now apply the cream and it is ready for grilling.

Preheat your outdoor grill (I prefer outdoor grill, but you can also try your indoor grill) and place the chicken on the hot grill, cook on all sides over medium heat (patience is very important at this point). Baste the ghee while it is cooking and also towards the end. It'll take approximately 30 minutes to cook. Remove from the grill and let it rest for 5 minutes, then cut into desired pieces. Enjoy your Afghani grilled chicken with a nice hot butter Nan.