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

Murgh Afghani

Turkey Thanksgiving

Turkey Thanksgiving

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

Fish Paturi

Fish Paturi

An authentic way of cooking fish, creates a unique taste and flavor....

Egg and vegetabel moilee

Egg And Vegetabel Moilee

How to makeEgg and vegetabel moilee?How to cookEgg and vegetabel moilee?Learn the recipe...

Macchi Ka Salan

Macchi Ka Salan

How to makeMacchi Ka Salan?How to cookMacchi Ka Salan?Learn the recipeMacchi Ka Salanby ...

Bamya Khuta

Bamya Khuta

How to makeBamya Khuta?How to cookBamya Khuta?Learn the recipeBamya Khutaby vahchef.For ...

quik chiken 65

Quik Chiken 65

How to makequik chiken 65?How to cookquik chiken 65?Learn the recipequik chiken 65by vah...

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

About Recipe


(1 ratings)
1 reviews so far
Prep time
Cook time
Total time
0 mins
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.
  • 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