Afghani Chicken (Gravy)

Ingredients

500 gm Chicken
1/2 cup mustard oil
2 tbsp coriander leaves
1-inch ginger roughly chopped
5-6 Garlic cloves
2 green chillies
1 medium onion roughly chopped
2 tbsp cream + 2 tbsp milk
1/2 lemon juice
1 cup yoghurt
3/4 tsp black pepper powder
Salt to taste
1 tsp special Bhuna masala
1/2 tsp garam masala

Recipe

1. Grind coriander, green chilli, ginger, garlic and onion and make a fine paste
2. Marinate chicken with all the dry spices, ground paste, cream+ milk mixture, yoghurt and lemon juice for at least half an hour (for best results marinate overnight)
3. Heat oil in a saucepan, fry marinated chicken without the masala until lightly golden and take it out and keep aside.
4. In the same oil add the masala cover and cook for 10 mins, first 5 mins on the high flame while stirring occasionally, then on low flame for another 5 mins. Add some water and cook until the gravy boils. Add chicken to it and cover and cook for 15 - 20 minutes. Then add garam masala, mix well and turn the flame off.
5. Heat charcoal and put it in the steel bowl in the saucepan and pour 1 tsp ghee, cover and leave it for 10 minutes. It will give the chicken a smokey flavour.

BHUNA MASALA RECIPE

Ingredients
2 Tbsp Cumin seeds
3 Tbsp Coriander seeds
Dried Red Chillies (according to your spice level)
1/2 Tsp Black pepper

Recipe
Dry roast all the spices and grind them to powder.