Afghani Chicken Recipe

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Boneless Chicken – 800 gms
Ginger Paste – 4 tsp
Garlic Paste – 2 tsp
Onions – 3/4 cup, chopped
Red Chilli Powder – 1 tsp
Cashewnut Paste – 5 tbsp
Sesame Seeds – 2 tsp
Nutmeg Powder – 1/2 tsp
Salt as per taste
Yogurt – 1 cup
Oil – 1/2 cup
Green Cardamoms – 2
Bay Leaves- 2
Green Coriander – 4 tsp

1. Mix ginger paste, garlic paste, onions, red chilli powder, cashewnut paste, sesame seeds, nutmeg and salt with yogurt.
2. Marinate the chicken in this mixture for 30 minutes.
3. Heat oil in a thick bottomed pan.
4. Add the whole spices and stir fry till they change colour.
5. Add the chicken along with the marinade.
6. Bring to a boil and simmer for 5 minutes.
7. Add 400 ml of water and boil for 3 minutes.
8. Cook till the chicken is tender and the gravy thickens.
9. Remove to a serving dish.
10. Garnish with coriander.
11. Serve with rice.

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