Chicken Afghani

Chicken glazed with distinctive ingredients and grilled. Long, slow marinating in garlicky yogurt  adds deep flavor, so you end up with grilled chicken that's as delicious as it is nutritionally correct. 

Prep time: 10mins + overnight
Cook time: 20mins
Serves: 4

INGREDIENTS:
1/2 kg Chicken breasts
2 large Cloves garlic (ground)
1/2 tea sp Salt 
2 cup Plain curd, wholemilk yogurt 
Juice of 1 large lemon, 3 to 4 table sp 
1/2 tea sp Crushed black pepper 
1 cup kaju (optional)
5-6 choti elaichi (optional)
Oil for frying (optional)

METHOD:
1. Marinate all the ingredients very well together in a bowl so all surfaces are wellcoated. 
2. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. 
Turn when you think of it. 
3. To cook, remove breasts from marinade. Broil or grill about 6 inches from the heat for 6 to 10 minutes a side, or until thoroughly cooked. 
4. You can also fry in oil (with the skewers)
5. Serve hot at once with soft pita or Arab flatbread and fresh yogurt.

Note: Overnight marination is important to get the desired taste.