Afghani Chicken Gravy

Ingredients:

• Dahi (Yogurt) whisked ½ Cup
 
• Hari mirch (Green chilies) 4-5
 
• Badam (Almonds) 15
 
• Kaju (Cashew nuts) 15
 
• Chicken 1 kg (8 pieces)
 
• Dahi (Yogurt) whisked ½ Cup
 
• Cream 1 & ½ Cups
 
• Lehsan paste (Garlic paste) 2 tbs
 
• Kasuri meethi (Dried fenugreek leaves) roasted 2 tbs
 
• Namak (Salt) 1 & ½ tsp or to taste
 
• Zeera powder (Cumin powder) ½ tsp
 
• Adrak paste (Ginger paste) 1 tsp
 
• Kali mirch powder (Black pepper powder) ½ tbs
 
• Garam masala powder 1 & ½ tsp
 
• Lemon juice 2-3 tbs
 
• Koyla (Charcoal) for smoke
 
• Oil 1 tbs
 
• Makhan (Butter) 1 tbs

Directions:

In spice mixer,add yogurt,green chilies,almonds and cashew nuts,blend well & set aside.

Add marks/cut on chicken pieces.

In bowl,add chicken,ground paste,yogurt,cream,garlic paste,dried fenugreek leaves,salt,cumin powder, ginger paste,black pepper powder,garam masala powder,lemon juice and mix well.

Give a charcoal smoke for 4 minutes and let it marinate for 1 hour.

In frying pan,add oil and marinated chicken pieces,cover and cook on low flame (8-10 minutes each side) then cook uncovered until it dries up then take out & side aside.

In the same frying pan,add butter and let it melt.

Add marinade,mix continuously and cook on low flame for 5 minutes or until oil separates.

Now add cooked chicken pieces,coat well & serve.

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