Murgh Afghani

Cuisines

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Recipe

Ingredients

	500 grams	Chicken , cut into pieces
	1 cup	Yogurt , thick
	2 tablespoons	Cream , fresh
	2 tablespoons	Cashew , nuts
	1 tablespoon	Ginger-garlic paste
	1 teaspoon	Cumin , powder
	1 teaspoon	Coriander powder
	1 teaspoon	Garam masala
	1/2 teaspoon	Black pepper powder
	1/2 teaspoon	Red chili powder
	1	Lemon , juiced
	—	Salt , to taste
	2 tablespoons	Oil
	1 tablespoon	Butter
	1 tablespoon	Kasuri Methi , dried fenugreek leaves

Instructions

1. 1 Blend the cashew nuts with a little water to make a smooth paste.
2. 2 In a large bowl, combine yogurt, fresh cream, cashew paste, ginger-garlic paste, cumin powder, coriander powder, garam masala, black pepper powder, red chili powder, lemon juice, and salt.
3. 3 Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.
4. 4 Heat oil and butter in a pan over medium heat.
5. 5 Add the marinated chicken pieces and cook until they are browned on all sides.
6. 6 Cover the pan and let the chicken cook on low heat until tender, about 25-30 minutes.
7. 7 Sprinkle kasuri methi over the chicken, mix well, and cook for another 2 minutes.
8. 8 Serve hot with naan or rice.