Afghani Murgh | How to make Afghani Murgh

By Sayan Majumder  |  18th Feb 2016  |  
4.8 from 4 reviews Rate It!
  • Photo of Afghani Murgh by Sayan Majumder at BetterButter
Afghani Murghby Sayan Majumder
  • Prep Time

    2

    Hours
  • Cook Time

    40

    mins
  • Serves

    1

    People

321

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 Malhotra2 years ago

just the taste .love it .make it again
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Silvia C3 years ago

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Saurabhi Mathur3 years ago

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Tannistha Majumder4 years ago

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