Ingredients:

500 g Chicken breast( cut into quarters)

3 cloves of garlic (crushed)
1 teaspoons grated ginger
1 big sized bay leaf
3 tablespoons double cream
1 cup yogurt
1 and half teaspoons cardamom powder
3 prepared cashew nut paste
4 tablespoons vegetable oil
Salt and freshly ground black pepper
Chat masala and fried onions for garnishing
Chopped Coriander leaves
Preparation time: 30 minutes.
Method:
Wash the chicken pieces properly and give several cuts with a sharp knife. The cuts are usually
made on both the sides of the chicken piece so that all the spices and lemon juice can get into the
flesh nicely.
Marinate the chicken in a bowl with some black pepper, lemon juice and salt and keep it in a tight
container for refrigeration for whole night. Take out the marinated chicken few hours before
cooking otherwise it may take more time for cooking it.
Heat the oil into the pan for 4 minutes.
Make sure its well heated now and then add the bay leaf. Fry for a minute. When we get a nice
aroma out of the bay leaf add crushed garlic and fry till brown. The garlic should be well fried so
that the pungency will disappear. Whip the yoghurt in a bowl and then add put into it. Fry it for few
minutes till a smooth pasty appearance comes. Add cardamom powder, cashew nut paste, salt and
cook for 10 15 minutes at low heat. Cover the lid of the pan. The chicken will release juice which
is enough to make it tender and well cooked. Add the cream now. A creamy whitish appearance of
chicken will occur due to the cashew nut paste, yoghurt and the cream.
Now add the freshly ground black paper into it and let it cook for 5 more minutes. Garnish it with
chopped coriander leaves and fried onions.
The Chicken Afgani is ready to be served with zeera or plain rice.