Afghani Murgh Tangri | How to make Afghani Murgh Tangri

By Bobby Kochar  |  3rd Jul 2016  |  
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  • Photo of Afghani Murgh Tangri by Bobby Kochar at BetterButter
Afghani Murgh Tangriby Bobby Kochar
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About Afghani Murgh Tangri Recipe

A soothing treat to the taste buds....A nice and perfect marination of chicken with cheese, cashewnuts and cream, cooked on a bar be que grill is loved by everyone. So don't languish for this anymore and go ahead and do give this recipe a shot.

Afghani Murgh Tangri is a delicious dish which is liked by people of all age groups. Afghani Murgh Tangri by Bobby Kochar 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 5 people. You can find Afghani Murgh Tangri at many restaurants and you can also prepare this at home. This authentic and mouthwatering Afghani Murgh Tangri takes 30 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Afghani Murgh Tangri is a good option for you. The flavour of Afghani Murgh Tangri is tempting and you will enjoy each bite of this. Try this Afghani Murgh Tangri on weekends and impress your family and friends. You can comment and rate the Afghani Murgh Tangri recipe on the page below.

Afghani Murgh Tangri

Ingredients to make Afghani Murgh Tangri

  • chicken drumsticks- 1 kg                  
  • 1st marination: ginger garlic paste- 1 tbsp      
  • 1 lemon's juice
  • salt to taste
  • 2nd marination : Hung curd- 4 tbsp
  • Cheddar cheese- 2 cubes
  • Black pepper powder - 1 tsp
  • cashew nut powder- 1 tbsp
  • cream- 1 tbsp
  • clarified butter- 1 tbsp
  • egg - 1
  • A pinch of cardamom
  • green chillies (chopped)- 2

How to make Afghani Murgh Tangri

  1. Wash and pat dry chicken. 
  2. Make incisions in it. 
  3. Marinate chicken in the 1st marinade.
  4. Let it be in that marination for half an hour. 
  5. Mix all the ingredients of the 2nd marinade in a bowl.
  6. Transfer chicken to this bowl and let in marinate for 4-5 hours. 
  7. Grill on a barbeque, often basting it with the marinade and ghee or butter. 
  8. Serve with onion rings and mint sauce. 

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