Afghani Chicken
Servings - 2 - 3
INGREDIENTS

Chicken - 1 kilogram
Curd - 180 grams
Fresh cream - 120 grams
Onions paste - 80 grams
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Green chili - 1 teaspoon
Butter - 20 grams
Salt - 1 teaspoon
Chaat masala - 1 teaspoon
Garam masala - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Dry fenugreek leaves - 1 tablespoon
Cardamom powder - 1/2 teaspoon
Lemon juice - 1 tablespoon
Cashews powder - 80 grams
Charcoal
Ghee - 1 tablespoon
Coriander - 20 grams
Garlic - 10 grams
Green chili - 1 teaspoon
Walnuts - 50 grams
Black salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Lemon juice - 2 tablespoons
Curd - 100 grams
PREPARATION
1. In a mixing bowl, add 1 kilogram chicken, 180 grams curd, 120 grams fresh cream, 80 grams onions paste, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 teaspoon green chili, 20 grams butter, 1 teaspoon salt, 1 teaspoon chaat masala, 1 teaspoon garam masala, 1/2 teaspoon black pepper powder, 1 tablespoon dry fenugreek leaves, 1/2 teaspoon cardamom powder, 1 tablespoon lemon juice, 80 grams cashews powder and mix all the ingredients well.
2. Take a aluminium foil bowl and place it on chicken.
3. Place a charcoal in it, add 1 tablespoon ghee and cover it with lid.
4. Marinate for about 2 hours.
5. In a blender, add 20 grams coriander, 10 grams garlic, 1 teaspoon green chili, 50 grams walnuts, 1/2 teaspoon black salt, 1/2 teaspoon black pepper, 2 tablespoons lemon juice, 100 grams curd and blend it into a smooth puree.
6. Take a skillet, add the marinated chicken in it and mix it well.
7. Cook until it turns golden brown in color from all sides.
8. Add the marinated mixture in it and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Garnish with coriander.
11. Serve hot with prepared chutney.
Indian Chicken Curry With Garlic & Black Pepper
Servings - 2 - 3
INGREDIENTS
Cumin - 1 tablespoon
Black peppercorns - 1 tablespoon
Coriander seeds - 1 tablespoon
Boneless chicken - 500 grams
Blended masala - 2 tablespoons
Turmeric - 1/2 teaspoon
Coconut oil - 15 milliliters
Lemon juice - 2 teaspoons
Coconut oil - 20 milliliters
Ginger - 2 teaspoons
Garlic - 1 tablespoon
Onions - 90 grams
Salt - 1 teaspoon
Coconut milk - 400 milliliters
Lemon juice - 2 teaspoons
Coriander - 2 tablespoons
PREPARATION
1. Take a pan, add 1 tablespoon cumin, 1 tablespoon black peppercorns, 1 tablespoon coriander seeds and dry roast for 3 - 5 minutes or until it turns golden brown in color.
2. Remove it from heat and transfer this into a blender and blend it into a fine powder. Keep aside.
3. In a mixing bowl, add 500 grams boneless chicken, 2 tablespoons blended masala, 1/2 teaspoon turmeric, 15 milliliters oil, 2 teaspoons lemon juice and mix it well.
4. Refrigerate for 6 - 8 hours.
5. Heat 20 milliliters coconut oil in a skillet, add 2 teaspoons ginger, 1 tablespoon garlic and stir for 1 - 2 minutes.
6. Then, add 90 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add the refrigerated chicken in it and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon salt and mix it well.
10. Then, add 400 milliliters coconut milk and mix it well.
11. Bring it to a boil.
12. Now, add 2 teaspoons lemon juice, 2 tablespoons coriander and mix it well,.
13. Cook for another 3 - 5 minutes on medium heat.
14. Garnish with coriander.
15. Serve hot.
