Chicken Afghani

Afghani chicken is a delicious dish mildly spiced recipe of chicken with lot of curd and few spices. I just love the tanginess of this dish because of the use of lot of curd and lemon. This was the first time that I have cooked afghani chicken. If you search on net you will get hundreds of ways to prepare this afghani chicken. I was reading the newspaper on a particular sunday when I saw this recipe there and found this quite easy & interesting and I followed the same. This dish has gravy version as well as grilled. If you wish to grill then go for boneless chicken. I used chicken with bones as I wanted to make it in gravy form.
We had this with some paneer paratha and onion slices dipped in vinegar. However PB suggested me that this was not going very well with the parathas, so I am thinking the next time we should have it with rice or some plain roti.

Ingredients:

Chicken: 1/2 kg
Onion: 1 large sized chopped finely
Curd: 1 & 1/2 cups
Garlic coves: 20
Crushed black pepper: 1 tsp
Oil: 3 tbsp.
Salt to taste
Lemon juice: 3 tbsp.

Method:

Clean and wash the chicken pieces and keep aside. Keep 4-5 garlic cloves aside and thinly slice rest of the garlic cloves.

Heat oil in a pan.  Fry the chopped onions till it turns into golden brown. Now add the sliced garlic cloves and fry. Add chicken , mix them well, cover with lid and cook the chicken keep checking in between. Finally add the black pepper, salt, lemon juice, curd and mix everything well and cook till tender. Add some water at this point of time and let it thicken a bit. In another pan saute the remaining garlic cloves and add it to the chicken. Serve hot with rice or roti.