Afghani Karahi (Chicken Afghan Style)

Chef: Zubaida Tariq

Ingredients

Chicken:      1 ½ kg cut into 16 pieces
Green Chillies:      6 cut thinly lengthwise
Ginger:      1 tbsp julienne cut
Black papper:       ½ tbsp crushed
Yellow food colour:      pinch
Lemon:      2
White vinegar:      2 tbsp
Salt:      to taste
Oil:      : 1 cup



Recipy

1. Wash chicken.

2. Put in a pan with vinegar, food colour and salt; cook on low heat till lequid evaporates and chicken is tender.

3. Sprinkle the chicken with green chillies, crushed black papper and ginger.

4. Heat Oil in a separate pan till very hot and pour over the chicken.

5. Add lemon juice.

6. Serve with hot naan.









Totka - After squeezing lemons, rub the peel on elbows to clean them.