Afghani Chicken


  • 3 1/2 pounds chicken, cut into quarters and skin removed
  • 2 teaspoons lime juice
  • 2 teaspoons mashed ginger paste
  • 2 teaspoons mashed garlic paste
  • 3 tablespoons heavy cream
  • 1 teaspoon ground cardamom
  • 3 tablespoons prepared cashew nut paste
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil


Food Network Invites You To Try This Afghani Chicken Recipe From Rachael Ray's Tasty Travels.

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