Makhmali Chicken Afghani

          Today I want to share one of my experimented recipe. I have tried varieties of chicken recipes as my husband is fully non-vegetarian and he needs mostly daily chicken in his meal ,so I always try to experiment and make different types of dishes with the same ingredients.

Today I want to share a rich delicacy, here I have added the taste of Afghan , its very rich in taste and goes well with puris, parathas, Naan, phulkas.

Ingredients-

• Chicken (bone/boneless)- 500gm, here I have used with bone
• Bay leaf-1
• Ginger and garlic paste -2tbsp
• Onion 1 large  sliced
• Yoghurt-4-5tbsp
• Cashewnuts-15-20
• Poppyseeds- 1-2tbsp
• Turmeric powder -2tsp
• Garam masala powder -2tsp
• Salt as per taste
• Sugar to taste

How to cook-

       First wash the chicken well and keep it in a big bowl. Now add ginger garlic paste, salt, yoghurt, turmeric powder, garam masala powder and marinate well and keep aside for 2 hours. Take a pressure cooker and add sliced onions, poppy seeds and cashew nuts with some water and cover the cooker and cook it for 5 whistles, when it cools grind all together and make a paste.

Now in a kadai/pan add oil, when heated add bay leaf, then add marinated chicken and cook for sometime, in between cover the lid and cook in medium heat. Add little kashmiri red chilli powder and stir it well, when chicken is half cooked, add the cashew paste mixture into the kadai and mix it well with the chicken . stir it for few minutes and then add 1 glass of water and cover the lid and cook it until the chicken is fully cooked and the gravy is thick. Now add little sugar for taste.

Tips- 

• Here chicken has to be cooked in medium heat to low heat.
• Cream and cheese can be added to get more richer taste. I have not added as it will be very heavy.

Serve hot and garnish it with chopped coriander leaves and a slice of lemon .