Afghani Chicken | Easy to make

Ingredients

• 1 Whole Chicken, skinless & cut into 8 pieces
• 2 Teaspoons Lemon Juice
• 4 Teaspoons Ginger-Garlic Paste
• 3 Tablespoons Cream
• 1 Teaspoon Cardamom Powder
• 5 Tablespoons Cashew Nut Paste
• 4 Tablespoons Cheese, grated
• 2 Tablespoons Oil
• Salt & Pepper to taste
• Coriander, for garnish

Steps

•  Step 1
  Prick the chicken pieces from all the sides with a sharp knife or for. Transfer to a plate and set it aside.
•  Step 2
  Next, prepare the marinade by combining lime juice, ginger-garlic paste, cream, cashew nut paste, cardamom powder, cheese, oil, salt and pepper in a large bowl. Mix well to form a smooth marinade.
•  Step 3
  Add the chicken pieces to the marinade and mix well to coat evenly. Cover and refrigerate to marinate for 4 hours.
•  Step 4
  Pre-heat the oven to 180°C (350°F).
•  Step 5
  Place the marinated chicken pieces on a greased baking tray and cook in the pre heated oven for 20- 25 minutes, until cooked fully.
•  Step 6
  Once cooked, transfer to a serving platter, garnish with coriander and serve hot with some sliced onion and a slice of lemon.