Afghani Murgh Recipe

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Persons: 4
Preparation time: 30 min
Cooking Time: 20min

Ingredients:
800g Chicken
Salt as required
60g=4 tsp Ginger paste
225g=1 Cup Yoghurt
30g = 2 tsp Garlic Paste
100 ml= ½ Cup Oil
150 g= ¾ Cup Onion (Chopped)
2 Green cardamom
75g = 5 tbsp Cashew Nut Paste
2 Bay leaf
10g = 2 tbsp Gingili
20 g = 4 tsp Coriander
2g = ½ tsp Nutmeg powder

Recipe:

  • The first step is to make a mixture of ginger, garlic, gingili paste, red pepper, yogurt, onion, cashew nut and nutmeg.
  • Apply this mixture on chicken and preserve it for half hour so that the chicken absorbs “Masala”.
  • Now it is the time to heat the oil in a pan and fry spices until the color changes.
  • Add chicken in this mixture and get it steamed. Then cook it for 5 min.
  • After this, add 400ml water in it and cook for 3 minutes more.
  • Cook it until meat tenders and gravy is thick.

Take out in a dish and serve it with the rice.

Afghani Murgh IngredientsAfghani Murgh Preparation

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