Video narration
Aaj banate hain Chicken Tandoori Afghani—super creamy, smoky, and beginner-friendly. Sabse pehle ingredients: chicken pieces, thick curd, fresh cream, ginger-garlic paste, lemon juice, salt, black pepper, roasted cumin powder, kasuri methi, a pinch of garam masala, and 1 to 2 spoons oil or melted butter. Color ke liye optional: a pinch of Kashmiri red chili powder—sirf color, zyada spicy nahi. Step one: chicken ko clean karke dry kar lo, aur 2-3 deep cuts laga do, taaki marinade andar tak jaye. Marinade: bowl mein curd aur cream lo. Add ginger-garlic paste, lemon juice, salt, pepper, cumin, kasuri methi, garam masala, aur oil. Mix until smooth. Ab chicken ko achche se coat karo. Minimum 1 hour marinate karo, but best 6 to 8 hours, fridge mein. Cooking options: Oven ya air fryer mein 220°C par 18 to 25 minutes, midway flip karo, aur end mein 2 minutes broil for char. Grill pan par medium-high heat, thoda oil, cover karke cook, flip until cooked through. Doneness check: juices clear, aur thickest part fully white—raw nahi. Finish: thoda butter brush karo, lemon squeeze, aur halka sa smoke chahiye toh dhungar—hot coal plus ghee, 2 minutes cover. Serve: onion rings, mint chutney, and naan ya rumali roti ke saath. Bas—Chicken Tandoori Afghani ready!