vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Murgh Afghani

MURGH AFGHANI
Turkey Thanksgiving

Turkey Thanksgiving

Turkey Thanksgiving: Turkey cooked in oven with biryani stuffing...

Mahi Pakoda

Mahi Pakoda

Mahi pakoda are delicious pakoda made from fish fillets.Mahi pakoda are the famous dish o...

Chicken curry authentic

Chicken Curry Authentic

Recipe by Priya Traditional Andhra Style chicken curry...

Murg Dahi Dhania Korma

Murg Dahi Dhania Korma

How to makeMurg Dahi Dhania Korma?How to cookMurg Dahi Dhania Korma?Learn the recipeMurg...

SPICY HONEY CHICKEN WINGS

Spicy Honey Chicken Wings

How to makeSPICY HONEY CHICKEN WINGS?How to cookSPICY HONEY CHICKEN WINGS?Learn the reci...

Costal Fish Fry Recipe

Costal Fish Fry Recipe

How to makeCostal Fish Fry Recipe?How to cookCostal Fish Fry Recipe?Learn the recipeCost...

Murgh Afghani Recipe, How To Make Murgh Afghani Recipe

How to makeMURGH AFGHANI?How to cookMURGH AFGHANI?Learn the recipeMURGH AFGHANIby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make MURGH AFGHANI

(1 ratings)
1 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
MURGH AFGHANI
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 21, 2016


Ingredients used in MURGH AFGHANI
• Whole chicken - 1 numbers.
• Magaz (melon seed) paste - 1 tablespoons.
• Cashewnut paste - 1 1/2 tablespoons.
• Khuskhus (posto / poppy seeds) paste - 1 tablespoons.
• Cream - 1/2 cup.
• Butter - 2 tablespoons.
• White pepper - 2 teaspoons.
• Salt - to taste.
Method:
  • Clean the chicken and keep aside.
  • Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
  • Grill in a tandoor (charcoal grill) till golden.
  • Serve the murgh afgani hot with onion rings.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Wed May 29 2013

This is not a genuine recipe. The recipe requires two marinades. In the second marinade all spices are mixed in hung curd and chicken legs (lits at several places) are coated and left for marination for 5 to 6 hours or overnight. See Rupali kalra on

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter