Name: Murgh Afghani recipe by Kanupriya at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 6
Ingredients: Chicken 1kg; Curd 1cup; Fresh cream 1cup; Dry Kasoori methi 4tbsp; garam masala powder 1tsp; Ginger paste 1tbsp; Garlic paste 1tbsp; Salt to taste; Lemon juice 2tbsp; Sugar a pinch; Black pepper 1tsp; Chat masala 1tbsp; Ghee / Butter (for brushing); Refine oil 2 tbsp; Cheese 1 cube

Ingredients Serving: 6

Chicken 1kg
Curd 1cup
Fresh cream 1cup
Dry Kasoori methi 4tbsp
garam masala powder 1tsp
Ginger paste 1tbsp
Garlic paste 1tbsp
Salt to taste
Lemon juice 2tbsp
Sugar a pinch
Black pepper 1tsp
Chat masala 1tbsp
Ghee / Butter (for brushing)
Refine oil 2 tbsp
Cheese 1 cube

Instructions

Marinate with vinegar for 10-15mins after that wash the chicken pieces.
Heat the dry pan then put kasuri methi dry leaves n saute for just one minute and switch off the flame then crush with ur hand.
Take a big bowl add Curd, cream, crushed Kasoori methi, black pepper, Garam masala, salt, sugar, lemon juice, Chat masala, ginger, garlic paste and mix them well.
Take aside some paste in a small bowl for brushing at last.
Then Marinate the chicken in the big bowl paste for approx 1 hour.
Now heat a pan put 2 spoon refined oil and shallow fry the marinated chicken and cover the lid...
Let the juices run out. Don't worry if the juices around the chicken starts burning.
Flip the chicken onto the other side or till its cooked well.
Brush on some butter on the chicken.
And also rub the chicken with the remaining small bowl pieces. Switch off the flame.
Sprinkle grated cheese on it. Cheese will give you a great flavor.
That's it,lip-smacking restaurant style Murgh Afghani is ready to serve hot with green chutney and salad.

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