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Ingredients

  1. 500 gmsChicken
  2. 1/2 cupCurd
  3. 1/2 cupFresh Cream
  4. 1/2 tspGaram Mashala
  5. 1 tbspChaat Mashala
  6. 1 tbspRoasted Fenugreek
  7. 2 tbspGinger Garlic Paste
  8. 2 tbspLemon Juice
  9. 2 tbspOlive oil
  10. to tastesalt

Cooking Instructions

  1. 1

    Take a pan and toast fenugreek lightly for 30 seconds till crisp and then crush it.

  2. 2

    In a bowl add fresh cream, curd, lemon juice, salt, garam mashala, chaat mashala, ginger garlic paste, roasted crushed fenugreek.

  3. 3

    Mix them well and make a thick marinade.

  4. 4

    Dry the chicken pieces using clean cloth and make cuts on it by knife and then marinate the chicken pieces for 15 minutes.

  5. 5

    Heat the olive oil in a pan on moderate flame.

  6. 6

    Add the marinated chicken pieces.

  7. 7

    After few minutes flip the chicken pieces.

  8. 8

    Add the remaining marinade.

  9. 9

    After 3-4 minutes add some water as the marinade dries up and cover the pan with a lid for 10 minutes on low flame.

  10. 10

    Remove the lid and turn the flame off.

  11. 11

    Now decorate the Afghani chicken with some coriander leaves, green chillies and lemon pieces and it is ready to be served.

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Madhumita Bhowmick Chakraborty
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