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Murgh Afghani

Murgh Afghani

Cooking Time

Preparation Time : 60

Cook Time : 30

Total Time : 90

Ingredients

Serves 6

  • Chicken 1 kgs

  • Garam Masala Powder 2 tbsp

  • Black Pepper Powder 1 tsp

  • Salt or to taste 1 tsp

  • Chat Masala Powder 1 tbsp

  • Lemon Juice 2 tbsp

  • Hung Yoghurt 1/3 cups

  • Ginger Garlic Paste 2 tbsp

  • Cream 1/3 cups

  • kasuri methi 1 tbsp

  • Cashews 12 nos

  • Oil 1/2 cups

Directions

  • 01

    Marinate the chicken with salt, pepper, lemon juice, Garam masala powder and chaat masala. Keep aside for 15 minutes

  • 02

    Make a smooth paste of cashews and hung curd.

  • 03

    Marinate the chicken with cashew paste, ginger garlic paste and cream.

  • 04

    Burn a charcoal and give smoke to the marinated chicken. Let it stand in smoke for 45 minutes

  • 05

    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

  • 06

    Add water only if needed

  • 07

    Once the chicken is tender, bring it to boil till the gravy is consistent. Add Kasuri Methi and mix well. Switch off the flame

  • 08

    Serve Murgh Afghani with roti, Naan or kulcha

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