Afghani Chicken

Afghani chicken Recipe
MARINATION :
Chicken 1kg.
Salt 1tsp/as per taste.
Ginger garlic paste 1 tbsp.
Curd 500 ml.
Green paste (bunch of coriander leaves, 10 peppercorns ,2 onions, 12-14 green chillies).
Amul fresh cream 100ml.
Garam masala 1tbsp.
Chaat masala 1 tbsp.
Kasuri methi 1 tbsp.
Vinegar 2 tbsp.
Mix and let it rest for 2 hrs.
PREPARATION :
In a deep pan SHALLOW fry chicken pieces until they are 80% cooked and keep it aside.
-In a seperate kadhai pour 7-8 tbsp oil.
-Add 5 cardamoms.
-Add the leftover marinade and cook the gravy until it's thick.
-Add shallow fried chicken and mix .
-Add fresh cream 100ml and mix well.
Give charcoal smoke and let it rest for 5 mins and it's ready to serve. Can be served with Naan, roti and Ghee rice.