Name: Afghani Murgh recipe by Sayan Majumder at BetterButter
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Yield: 1
Ingredients: 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

ABOUT Afghani Murgh RECIPE

Chicken legs marinated & baked with cheese.

Ingredients Serving: 1

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

Instructions

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.
For the second marination: Mix all the other ingredients with the marinated chicken well and keep it for a minimum of 1 hour.
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.
Serve hot with Yakhni pulao or parathas.

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