Ingredients
1. Chicken - 1kg
2. Almonds - 250gms
3. CashewNuts - 250gms
4. Onions -1medium sized
5. Ginger & Garlic – 1inch piece, 6cloves
6. Green Chilies – 1 or 2
7. Mint & Coriander Leaves
8. Fresh Cream
9. Milky Mist Curd
10. Garam Masala
11. Pepper Powder
12. Salt
13. Water for More gravy
You can also include Chaat Masala & KasuriMethi if you like.
Instructions
1. Soak Almonds & Cashews in a slight hot water for 30minutes. After that remove the brown part of Almonds and Grind in a mixer with Cashews. Grind them into a fine paste by adding a little bit of water with it. Keep the mixture aside.
Again grind Onions,Ginger Garlic,Mint & Coriander Leaves,Green Chillis with little water into a fine paste form.
2. Put both these prepared pastes into washed and cleaned chicken pieces.
Add Fresh Cream, Milky Mist Curd, Garam masala, Pepper Powder and salt.
(If you like the taste of Chaat Masala and KasuriMethi add them too)
Mix and marinate the chicken pieces and keep it aside for atleast 1 Hour
3. After 1hour in a Pan add Ghee or Butter. Put all the marinated chicken pieces. Every 3minutes flip them and slightly fry them on both sides.
When a slight brown colour appears put the flame to LOW and add the gravy that we used to marinate chicken pieces along with some water. (Water and Gravy mixture must cover the chicken pieces)
Now cover and cook. Check on every 3 minutes whether the chicken has cooked or not. You can see the gravy getting thicker
When cooked, our rich and creamy Afghani Chicken is ready!!!
Serve hot with Chappathi/Roti , Naan etc
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