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Afghani Chicken Curry



Afghani chicken curry


Chicken- 1kg 
Cashew nuts -100 gram 
Onion - 2 medium-sized, cut into small pieces
Ginger - one large piece 
Green chili -8
Garlic -6
Mint leaves -2 teaspoon
Coriander leaves - 2 teaspoon
Crushed paper -1 teaspoon 
Garam Masala -1 teaspoon
Kasuri Methi - half teaspoon 
Lemon juice of 2 Lemon 
Chaat masala-  1 teaspoon 
Curd- 1 cup 
Fresh cream - half cup
Salt- to taste


 Grind cashew nuts with the required amount of water to a paste. Keep it aside for some time. Grind together onion, ginger, green chili, garlic, mint leaves, coriander leaves with the required amount of water to make it a paste, and add this mixture to chicken. Add cashew nut paste to chicken. Add crushed pepper, garam masala, Kasuri Methi, lemon juice of 2 Lemon, chaat masala, curd, fresh cream, and salt to taste. Mix everything nicely and keep it aside for one hour.
Heat oil in a pan and fry the marinated chicken pieces. (Note: use only less amount of oil, and chicken should become  half cooked ) Then add gravy to it and mix everything nicely . On a low flame, cook till gravy becomes thick.
Finally, add coriander leaves to garnish. Serve it with chapati/ Roti.


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