Weekend Cooking Vlog | Creamy Chicken Afghani, Tender Kebab & Hummus Feast at Home | STANMAN FOOD

Weekend Cooking Vlog | Creamy Chicken Afghani, Tender Kebab & Hummus Feast at Home | STANMAN FOOD

Welcome to our cozy weekend cooking vlog! In this food vlog, we’re diving into an amazing blend of flavors and cultures with a delicious homemade Chicken Afghani recipe, paired with tender Kheema Kebab and authentic Middle Eastern sides like ready-made hummus and khubus bread. My wife and I love spending our weekends at home, cooking together, watching Netflix, and indulging in comforting, flavorful food. This vlog is all about the love that great food brings to our family, creating a world without borders right at our dinner table. Join us as we create this creamy, rich-in-flavor chicken recipe using juicy chicken thighs and seasoned with a green masala for that perfect Afghani touch.

Whether you’re looking for cooking videos, chicken recipes, or food inspiration, this vlog has it all. Don’t forget to subscribe for more easy-to-follow recipes, vlogs, and cozy family weekends!

Keywords: cooking vlog, food vlog, chicken recipes, chicken thigh recipes, vlog, vlogs, cooking videos, recipes, hummus, family cooking vlogs

Kheema Kebab Recipe :    • How to make soft & juicy kheema kebab usin...  

Chicken Afghani Recipe

Ingredients:

500-700g chicken thigh pieces
Salt (to taste)
1 tsp ginger-garlic paste
1 cup curd (hung in a muslin cloth)
3 tbsp fresh cream
For Green Masala Paste:

1 cup coriander leaves
10-15 mint leaves
3 green chillies (adjust for spice preference)
3-4 garlic cloves
1-inch ginger
10 cashews
Salt (to taste)
Cold water (for grinding)
For Cooking:

2 tbsp oil
Charcoal (for smoke flavor)
1 tbsp butter
1-inch cinnamon stick
4 cloves
7-8 peppercorns
1 tbsp kasuri methi (dried fenugreek leaves), crushed
Instructions:

Prepare Chicken:

Wash chicken thigh pieces thoroughly and pat dry.
Season with salt and 1 tsp ginger-garlic paste. Set aside.
Prepare Green Masala Paste:

In a blender, combine coriander leaves, mint leaves, green chillies, garlic cloves, ginger, cashews, and salt. Add cold water as needed and grind to a thick paste.
Prepare the Marinade:

In a bowl, add the hung curd and fresh cream.
Add the prepared green masala paste and mix well.
Add the chicken pieces, coating them thoroughly in the marinade. Cover and marinate for at least 1 hour.
Fry the Chicken:

After marinating, heat oil in a pan over high flame.
Fry the chicken pieces until they are browned and crusty on the surface (do not add the marinade). Remove and place on a large plate.
Smoke the Chicken:

Place a small piece of charcoal on a flame until it turns red hot.
Put the charcoal in a small bowl and place it in the middle of the plate with the fried chicken.
Drizzle a few drops of oil over the charcoal, quickly cover the plate to trap the smoke, and let it sit for 5 minutes for a smoky flavor.
Cook the Afghani Masala:

In a pot, heat 1 tbsp butter and a bit of oil.
Add the cinnamon stick, cloves, and peppercorns, and sauté for a few seconds.
Add the remaining curd marinade and cook for a few minutes until aromatic.
Simmer the Chicken:

Add the smoked chicken pieces to the pot and mix well.
Sprinkle with crushed kasuri methi, cover, and simmer for 10-15 minutes until the chicken is fully cooked.
Serve:

Serve hot with chapati, naan, or Middle Eastern bread. Enjoy!