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Chicken AfghaniChicken afghani is prepared with cashew nut and poppy seed. This recipe is not spicy but it is very rich in calories as butter and cream is used. To make it spicy and hot, increase the quantity of pepper. Ingredients you will require : Chicken legs : . . . . . . . . . . . . . . . . four Cashew nut (kaju) : . . . . . . 2 table spoon Poppy seed (khuskhus) : . . . 1 table spoon Almond (badam) : . . . . . . . . . . . . 7 to 8 Melon seed (magaz) : . . . . . 1 table spoon White pepper (safed mirchi) : 1 table spoon Cream (malai) : . . . . . . . . . . . . . 1/2 cup Butter (makkhan) : . . . . . . . . . . 50 grams Lemon (nimbu) : . . . . . . . . . . . . . . . one Mint leaves (pudina) Salt (namak) as per your taste Soak almonds in water and remove skin. Grind almonds with cashew nut, poppy seed, melon seed and white pepper to make a smooth paste. Add cream and salt and mix it thoroughly. Put cuts on chicken legs at one inch interval, so that it is properly marinated from inside. Now apply the paste on chicken and let it marinate for six to eight hours in a refrigerator. (Save some paste for basting) Heat butter in a pan and cook chicken legs. Apply remaining paste on the chicken with a brush when it is half done. Cook it till chicken is full done. You can also cook it on direct charcoal fire like a barbecue. Garnish chicken afghani with mint leaves and serve with lemon.
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