Murgh Afghani

Copy Icon
Twitter Icon
Murgh Afghani


Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 30 Min

Total Time : 1 Hr 30 Min


Serves : 6
  • 1 kgs chicken

  • 2 tbsp garam masala powder

  • 1 tsp black pepper powder

  • 1 tsp salt or to taste

  • 1 tbsp chat masala powder

  • 2 tbsp lemon juice

  • 1/3 cups hung yoghurt

  • 2 tbsp ginger garlic paste

  • 1/3 cups cream

  • 1 tbsp kasuri methi

  • 12 nos cashews

  • 1/2 cups oil


  • Marinate the chicken with salt, pepper, lemon juice, Garam masala powder and chaat masala. Keep aside for 15 minutes
  • Make a smooth paste of cashews and hung curd.
  • Marinate the chicken with cashew paste, ginger garlic paste and cream.
  • Burn a charcoal and give smoke to the marinated chicken. Let it stand in smoke for 45 minutes
  • Heat 1 cup oil in a non-stick pan. Add the chicken pieces shaking off all the marination. Fry till golden. Add the marinated mixture and let the chicken cook in its own juices
  • Add water only if needed
  • Once the chicken is tender, bring it to boil till the gravy is consistent. Add Kasuri Methi and mix well. Switch off the flame
  • Serve Murgh Afghani with roti, Naan or kulcha