Afghani Murgh | How to make Afghani Murgh

By Sayan Majumder  |  18th Feb 2016  |  
4.8 from 4 reviews Rate It!
  • Afghani Murgh, How to make Afghani Murgh
Afghani Murghby Sayan Majumder
  • Prep Time

    2

    Hours
  • Cook Time

    40

    mins
  • Serves

    1

    People

301

4

About Afghani Murgh Recipe

Chicken legs marinated & baked with cheese.

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 Malhotraa year ago

just the taste .love it .make it again
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Silvia C2 years ago

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Saurabhi Mathur2 years ago

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Tannistha Majumder3 years ago

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