Chicken Afghani

Afghani cuisine is known for its mild spicy and lip-smacking flavours. Made with the goodness of a cream, cashew nuts and lime juice, Afghani Chicken recipe tastes best when served with some spicy chutney. If you are expecting guests at home or you want to celebrate any special occasion such as kitty parties, potluck, buffet or anniversaries, then this dish will do wonders. What's more, if you want to make it a bit more delicious as well creamy add some fresh cream and we bet your friends and family will love this dish. Unlike other Mughlai dishes, this one is slightly mild spicy, but you can garnish this dish with grated ginger, chopped green chillies and coriander leaves.






Ingredients:

600 grms chicken
1/2 tsp chaat masala
1/2 tsp black pepper powder
1/4 tsp garam masala powder
1/2 tsp kasuri methi
1 tsp lemon juice
Salt to taste

2 tsp ginger garlic paste
2 medium size onions
100 grm yougart
2-3 green Chillies
A handful of coriander leaves
8-10 cashew nuts
1/2 cup milk
1/2 cup fresh cooking cream
2 Cardamom
2 small size cinnamon
2 cloves
1/2 tsp cumin seeds
Some water
Oil
Instructions:
Grind Ginger and garlic, onions, yougart, green chillis, coriander leaves, cashew nuts to a smooth paste.




Marinate chicken with chaat masala, gram masala, black pepper powder, kasuri methi, lemon juice and salt. 


Add the ground mixture to the marinated chicken and let it sit for half and hour.


In a pan pour some oil when oil are heat add Marinate chicken to it.


Pour milk and cream in marinade bowl an mix well.


In a pan pour some oil when oil are heat add cumin seeds, cinnamon, cardamom, cloves.


Add the milk and cream mixture and cook for 5 minutes.




When all the water dries up pour the water. Add little salt.


Add fried chicken to the gravy long with all the pieces and masala which a stuk on frying pan while frying and mix well.



Garnish with coriander leaves, sereve hot.
Try it and enjoy it.



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