The month of Ramadan is ongoing, a time of great significance for Muslims. During this period, wouldn't it be wonderful to have some elaborate Mughal cuisine? For tonight's dinner menu, why not include a dish with a completely different flavour – Afghani Chicken. This popular dish from the Mughal tradition is famous for its creamy texture, mild spices, and wonderful aroma. Here's an authentic Afghani Chicken recipe.

Ingredients

Chicken – 750 grams (medium pieces)

Sour yoghurt – 1 cup

Fresh cream – 1/2 cup

Cashew paste – 3 tablespoons

Ginger-garlic paste – 1 tablespoon

Green chili paste – 1 teaspoon

Black pepper powder – 1 teaspoon

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Garam masala powder – 1/2 teaspoon

Lemon juice – 1 tablespoon

White butter – 2 tablespoons

Salt – to taste

A little oil

Afghani Chicken

Method

First comes the marination. Wash the chicken thoroughly and drain the water. In a large bowl, mix yoghurt, cashew paste, ginger-garlic paste, green chilli paste, black pepper powder, lemon juice, and salt well. Now coat the chicken pieces thoroughly in this mixture and cover and leave for at least 1–2 hours. If you have time, keeping it in the fridge for 4 hours will enhance the flavour even more.

Take the chicken out of the fridge. Heat oil and butter in equal amounts in a wok or pan. Now add the marinated chicken pieces and cook on medium heat. Cover and cook for 10–12 minutes so the meat becomes tender.

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Then add fresh cream and garam masala powder and stir gently. There's no need to keep too much gravy, as Afghani Chicken is typically thick and creamy. Cook for another 5–7 minutes on low heat and remove from the heat. Your Afghan Chicken is ready.

Serving hot Afghani Chicken with a little butter or cream spread on top enhances the flavour even more. If you wish, you can sprinkle some chopped coriander leaves on top. This dish pairs wonderfully with rumali roti and paratha. Due to its mild spices and creamy taste, everyone from children to adults will easily love this dish.