Take the Chicken pieces and wash it properly. For Afghani Chicken prefer to take legs and thigh pieces of chicken.

After washing, slit the Chicken pieces at some places with the help of knife. The cuts should not be deep.

Transfer the slit chicken pieces to a large bowl. To it add Ginger Paste, Garlic Paste, Lemon Juice and Salt.

Mix all the ingredients properly with the chicken pieces. Cover the bowl and allow it to marinate for about 15-20 minutes. If you have time, you can leave it for half an hour also.

Till the time the Chicken is marinating in Ginger Garlic paste, we will prepare the Curd Paste that we will use to marinate the chicken as well as to prepare the Afghani Chicken curry/slurry. Curd paste will be used in second stage of Marination of chicken.

Wash Coriander and Mint Leaves properly and transfer it to mixer grinder jar. Also add Onion, Green Chillies, Cashews and Salt.

Add small amount of Water and grind it to make smooth paste. Keep this Green Chutney aside.

Now take Curd and Fresh Cream in another bowl. To it add Black Pepper Powder, Chat Masala, Garam Masala and Kasuri Methi. Crush Kasuri Methi finely before adding it.

Also add the prepared Green Chutney paste to it. Mix all the ingredients uniformly with the help of spoon.

After preparing the Curd paste, add it to the marinated chicken. Mix it so that the chicken pieces get coated with the paste completely.

Cover the bowl and allow the chicken to marinate for another 15-20 minutes. If you do not have time to marinate, you can directly start grilling the chicken.

Heat Grill Pan or normal Fry Pan over medium heat. Add Butter or Oil into it.

When the Butter or Oil heats up, add the marinated chicken one by one into it. Keep aside the curd paste which we will use later on to prepare the gravy.

Fry the marinated chicken for about 15-20 minutes by continuously flipping them at regular intervals. If required you can grill the chicken for more time if it is not cooked properly. Grill the chicken in batches if the quantity is more.

While the chicken is grilling you will see that the colour of the chicken starts changing to slightly brownish in colour. Grill the chicken till they are properly cooked.

To give smoky flavor grill the chicken directly over the fire by putting it over the grill net. Grilling it over the fire will give it a nice colour. You can skip it if you want.

Afghani Chicken is now grilled. Keep it aside. At this time, if you want to have Fried Afghani Chicken, you can directly serve it with Green Chutney.

To prepare the gravy heat kadhai or pan over medium flame. Add 1 tablespoon Butter and 2 tablespoon Oil into it.

Once the butter and oil heats, add the whole spices such as Cinnamon Stick, Black Pepper, Green Cardamom and Clove (Laung). Saute the whole spices for few seconds.

Now add the leftover gravy (Marination Curd Paste) and cook it under high flame till it comes to boil. When the gravy comes to boil, add the grilled chicken into the gravy. Mix it.

Cover the kadhai with lid and cook under low flame for 10-12 minutes so that the chicken is properly cooked. If the gravy thickens you can add extra milk or water. After 10-12 minutes switch of the flame. At this moment the chicken gets properly cooked.

Open the lid and garnish with Chopped Coriander Leaves. Tasty and delicious Afghani Chicken Gravy is ready to serve. Serve it hot with Butter Naan, Butter Tandoori Roti or Plain Roti.