Murgh Afghani

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Recipe

Ingredients

500 grams	chicken, cut into pieces
1 cup	thick yogurt
2 tablespoons	fresh cream
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.