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

1. Wash chicken quarters and dry using a clean cloth or paper towel.
2. Prick chicken all over with a sharp kitchen knife and place in a bowl.
3. Mix lime juice, ginger, garlic, cream, cardamom, cashew nut paste, salt, pepper, and oil together in a medium bowl.
4. Rub chicken all over with lime mixture.
5. Transfer to a baking dish or large shallow bowl and marinate for 2 to 4 hours in the refrigerator.
6. Preheat a grill to medium.
7. Grill chicken quarters for about 25 minutes or until fully cooked, turning pieces over halfway through cooking.

chicken, lime juice, mashed ginger, garlic, heavy cream, ground cardamom, cashew nut, salt, vegetable oil

Taken from www.foodnetwork.com/recipes/afghani-chicken-recipe.html (may not work)