Afghani Chicken

1 chicken – (make pieces)
1 tomato – cut into small pieces
1 cup yoghurt – mix well with 1 cup water
3-4 cloves of garlic
1 inch ginger piece
2-3 cloves
½ inch cinnamon piece
3 -4 pepper corns
½ tsp jeera powder
¼ tsp coriander powder
2-3 green chillies
Salt to taste
1 cup fresh cilantro
1 tbsp cooking oil
1 pinch mustard seeds
5-6 fresh curry leaves
1 ½ tbsp all purpose flour
1 tbsp SHAAN LAHORI CHICKEN MASALA ( OPTIONAL)

Preparation:
Marinade chicken pieces with paste of ginger, garlic, cinnamon, cloves, pepper , jeera pwd, coriander powder, tomatoes, salt for 2-3 hours.
Heat oil, crack mustard seed in it, then add curry leaves, green chillies, add flour and stir for 2-3 minutes, add marinated chicken and fry for 5 minutes, stirring continuously. Cover and cook for another 5 minutes, then add yoghurt, mix well and cover and cook for 10 minutes on slow flame.
Garnish with fresh cilantro, nuts (optional)Serve with nan, parathas, roti or plain rice