Afghani murg | How to make Afghani murg

By Sarika Kapoor  |  27th May 2016  |  
4.0 from 1 review Rate It!
  • Afghani murg, How to make Afghani murg
Afghani murgby Sarika Kapoor
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About Afghani murg Recipe

Creamy, soft and tender chicken.

Afghani murg

Ingredients to make Afghani murg

  • 500 kg chicken full legs ( 1 leg cut into 3 pieces)
  • 3/4 cup hung curd
  • 3 tbsp cream
  • 2 tsp lime juice
  • 1 1/2 tbsp tandoori chicken masala
  • salt to taste
  • 1/2 tsp garam masala
  • 1/2 tsp black pepper
  • 1 tsp ginger garlic paste
  • 1/4 tsp kasmiri mirch powder
  • butter

How to make Afghani murg

  1. Wash and clean chicken.
  2. Add lemon juice, salt, red chilli powder and ginger garlic paste and keep aside for 15 minutes.
  3. Add hung curd and cream.
  4. Keep in refrigerator for atleast 4-5 hours.
  5. Preheat the air fryer at 180 C for 5 minutes.
  6. Put marinated chicken pieces in air fryer apply butter and air fry at 180 C for 7-8 minutes. Change the side and apply little butter using brush and again air fryer it for 8-9 minutes.
  7. You can use grill pan also instead of air fryer. Cook the chicken in grill pan on low flame until the chicken is cooked from both sides.
  8. Serve hot with green chutney

My Tip:

For more softness marinate chicken overnight.use thigh pieces instead of breast pieces.

Reviews for Afghani murg (1)

Reema Thukral2 years ago

the dish looks so creamy