Afghani Chicken | Afghani Chicken Recipe

• ½ kg Chicken (cut into small pieces)

For Grinding

• 15 no Cashews
• ¼ cup Yogurt | Curd

For Afghan Chicken Marinade

• 1 tsp Black Pepper Powder
• 1 tsp Garam Masala Powder
• 2 tsp Chaat Masala
• 1 tbsp Ginger Garlic Paste
• 1 tbsp Lemon Juice
• 1 tbsp Kasuri Methi Leaves ((Dried Fenugreek Leaves))
• 4 tbsp Fresh Cream
• 3 tbsp Mint Leaves (finely chopped)
• 3 tbsp Coriander Leaves (finely chopped)
• Salt to taste

For Gravy

• 4 tbsp Ghee
• 1 large Onions (finely chopped)
• 2 no Green Chillies (finely chopped)
• 1 tsp Sugar

1. 1

   Take cashews and yogurt in a blender and puree till smooth. Take all ingredients given for the marinade in a bowl and mix well. Pour in the cashew yogurt paste as well. Once it is mixed well, Let it marinade for 2 hours.

2. 2

   Heat ghee in a kadai. Add in onions and green chillies and saute them for 2 minutes. Now use a slotted spoon to remove the remove from the marinade and add it into the onions. Stir fry the chicken for 3 to 5 minutes. Cover and cook the chicken for 5 more minutes.

3. 3

   Now add in remaining marinade into the pan and mix well. Bring it to a full boil. Cover and simmer for 10 minutes. Taste and adjust the seasoning as per your taste. Add a tsp of sugar if needed. Cover and cook on low heat for 2 minutes.

4. 4

   Serve with roti or naan.