Afghani Murgh | How to make Afghani Murgh

4.8 from 4 reviews
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By Sayan Majumder
Created on 18th Feb 2016
  • Afghani Murgh, How to make Afghani Murgh
Afghani Murghby Sayan Majumder
  • Afghani Murgh | How to make Afghani Murgh (40 likes)

  • 4 reviews
    Rate It!
  • By Sayan Majumder
    Created on 18th Feb 2016

About Afghani Murgh

Chicken legs marinated & baked with cheese.

Afghani Murgh is a delicious dish which is liked by people of all age groups. Afghani Murgh by Sayan Majumder has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 1 people. You can find Afghani Murgh at many restaurants and you can also prepare this at home. This authentic and mouthwatering Afghani Murgh takes 120 minutes for the preparation and 40 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Afghani Murgh is a good option for you. The flavour of Afghani Murgh is tempting and you will enjoy each bite of this. Try this Afghani Murgh on weekends and impress your family and friends. You can comment and rate the Afghani Murgh recipe on the page below.

  • Prep Time2Hours
  • Cook Time40mins
  • Serves1People
Afghani Murgh

Ingredients to make Afghani Murgh

  • 1 Large chicken leg
  • 100 gms cottage cheese
  • 20 gms processed cheese
  • 100 gms hung curd
  • 1 tbsp white pepper powder
  • Salt to taste
  • 3 tbsp Oil
  • 2 Chopped green chillies
  • 1 tbsp ginger garlic paste
  • 1 tbsp lemon juice
  • 1 tbsp Elaichi powder
  • Mace powder 1 tsp
  • 2 tbsp cornflour

How to make Afghani Murgh

  1. For the first marination: Slit the chicken leg by a knife. Marinate it with curd, salt and pepper powder. Keep it in the freezer for at least 1 hour.
  2. For the second marination: Mix all the other ingredients with the marinated chicken well and keep it for a minimum of 1 hour.
  3. Preheat the oven/tandoor for 10 minutes at 180 degree centigrade and then bake the chicken for 15-20 minutes (Use the mixture as a coating over the chicken). Brush oil occasionally.
  4. Serve hot with Yakhni pulao or parathas.

Reviews for Afghani Murgh (4)

Erika Malhotra2 days ago
just the taste .love it .make it again

Silvia Ca year ago

Saurabhi Mathura year ago

Tannistha Majumder2 years ago