SPREAD & DIPS.

CHICKEN AFGHANI.

Ingredients:-

Yogurt whisked - 1/2 cups.

Green chilli - 4-5.

Almonds - 15.

Cashew nuts 15.

Chicken - 1 kg (8 pieces).

Yogurt whisked - 1/2 cup.

Cream - 1 & 1/2 cups.

Garlic paste - 2 tbs.

Dried Fenugreek leaves - 2 tbs roasted.

Salt - 1 & 1/2 tsp or to taste.

Cumin powder - 1/2 tsp.

Ginger powder - 1 tbs.

Black pepper powder - 1/2 tbs.

Garam masala powder - 1 & 1/2 tbs.

Lemon juice - 2-3 tbs.

Charcoal for smoke.

Oil - 1 tbs.

Butter - 1 tbs.

Method:-

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

Add marks/ cuts on chicken pieces....

In a bowl add chicken, ground paste, dried Fenugreek leaves, salt, cumin powder, ginger paste, black pepper powder, garam masala powder, lemon juice, & mix well.....

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

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

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

Add marinated chicken, mix continuously & cook on low flame, for 5 minutes, or until oil seperates....

Now add cooked chicken pieces, coat well & serve.....