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Afghani Chicken

 INGREDIENTS:

  1. Chicken 1 kg (thighs/drumsticks)
  2. Ginger Paste 1 tbsp
  3. Garlic Paste 1 tbsp
  4. Lemon Juice 1 tbsp
  5. Salt as required
  6. Coriander Leaves a handful
  7. Mint leaves 2 tbsp
  8. Green Chilis 8-10
  9. Onion 1 
  10. Cashews 15-16
  11. Curd 1 cup
  12. Cream 1 cup
  13. Black Pepper Powder 1 tsp
  14. Garam Masala Powder 1 tsp
  15. Kasuri Methi 1 tbsp 
  16. Butter 1 tbsp
  17. Oil 3 tbsp
  18. Bay Leaves 1-2
  19. Green Cardamom 3-4
  20. Cinnamon Sticks 1 inch
  21. Cloves 3-4

METHOD:

Serving Size: 4-5

Marinate the chicken pieces with salt, lemon juice, ginger and garlic paste for at least 30 minutes.

Meanwhile make a fine paste of coriander leaves, mint leaves, roughly chopped onion, green chilis and cashews. Add little water if required. Set aside in a bowl.

Add curd, cream, kasoori methi, black pepper powder, garam masala powder and the marinated chicken to the prepared paste. Mix well and leave it for 6-8 hours preferably overnight for the flavors to blend well. 

Heat 2 tbsp oil in a grill pan on a medium flame to stir fry the chicken. Prior to placing the chicken in the pan, squeeze out the juices of the marinade from the chicken and reserve it. Pan fry the chicken on both sides until you start seeing brown spots.

Once the chicken is cooked transfer it to a plate. Add butter and rest of the oil to the pan. Once it gets hot add bay leaves, cloves, green cardamom and cinnamon sticks. Let them splutter well. 

Add the reserved marinade back to the pan. Allow it to cook on a medium flame for 2 minutes. Once it starts boiling add the cooked chicken and 1/2 cup water or milk for extra richness.

Check the seasoning. Cover and cook on a low flame for 15 minutes.

Open the lid and give it a final stir. Top with chopped coriander leaves.

Serve Afghani chicken with naan, roti or rice. 




 



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