Marinate the chicken with salt, pepper, lemon juice, Garam masala powder and chaat masala. Keep aside for 15 minutes
Make a smooth paste of cashews and hung curd.
Marinate the chicken with cashew paste, ginger garlic paste and cream.
Burn a charcoal and give smoke to the marinated chicken. Let it stand in smoke for 45 minutes
Heat 1 cup oil in a non-stick pan. Add the chicken pieces shaking off all the marination. Fry till golden. Add the marinated mixture and let the chicken cook in its own juices
Add water only if needed
Once the chicken is tender, bring it to boil till the gravy is consistent. Add Kasuri Methi and mix well. Switch off the flame
Serve Murgh Afghani with roti, Naan or kulcha
