Afghani Chicken - SK Khazana

Ingredients list for Afghani Chicken - SK Khazana

• 750 grams Chicken cut into big pieces on the bone
• 1 Large onion quartered
• 10-12 cloves Garlic peeled
• 1 inch Ginger peeled
• 1/2 small bunches Fresh coriander leaves
• 10-12 Cashewnuts
• 2 Green chillies
• 1/2 cup Yogurt
• 1 teaspoon Dried fenugreek leaves (kasuri methi) powder
• 1 teaspoon Garam masala powder
• 1 tablespoon Lemon juice
• to taste Salt
• 3 1/2 tablespoons Ghee
• 3 tablespoons Fresh cream
• 1 Small coal piece
• 4-5 Cloves
• for garnish Ginger strips
• for garnish Fresh coriander sprig
• for garnish Lemon wedges
• for garnishing Lachcha parantha

Method

1. Put onion, garlic, ginger, coriander, cashewnuts, chillies and ¼ cup water in a grinder jar and grind to a fine paste.
2. Take chicken pieces in a bowl, add the ground paste, yogurt, dried fenugreek leaves powder, garam masala, lemon juice and salt and mix well. Set aside to marinate for ½ hour.
3. Heat ghee in a non-stick pan, add the marinated chicken pieces and sear for 4-5 minutes. Add the remaining marination and ½ cup water. Cover and cook for 10-15 minutes or till done. Add fresh cream and mix well.
4. Place a small katori in the middle of the chicken mixture, place a burning piece of coal in it, add cloves and ½ tbsp ghee and cover immediately. Let it remain thus for 4-5 minutes.
5. Mix the chicken well, transfer into a serving bowl. Garnish with ginger strips, coriander sprig and a lemon wedge.
6. Serve hot with lachcha paranthas.